Chicken Shish Kebab
(Tavuk Sis Kebap)
350 gr chicken breast, boneless, cut in medium sized cubes
2 large tomatoes, cut in halves
2 cubanelle pepper
1/2 cup plain yogurt
1/2 tsp cumin
1 tsp red pepper, powder
1/2 tsp cayenne pepper
1 garlic clove, smashed with salt
1 tsp pomegranate paste
2 tbsp olive oil
Marinate the chicken overnight in the fridge in a container with a lid. Bring the chicken to room temperature one hour before grilling. Divide up the chicken cubes and place on four skewers.
Preheat the barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up). Keep the marinade aside. Grill the chicken for about 7-8 minutes. Make sure to turn the skewers so that all sides are cooked equally. Every time you turn the chicken, brush with marinade.
Serve the Chicken Kebab on Turkish Rice Pilaf, lemon wedges, roasted tomatoes and Cubanelle peppers (remove the skin).
Makes 2 servings.
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