Grilled Marinated Chicken Skewers — Tavuk Shish
Marinated chicken thigh skewers from Istanbul, threaded with capsicum and onion and grilled over high heat, served with bulgur pilaf, sumac onion, ezme relish, and warm lavash.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thighs into 3cm pieces, toss with yogurt, grated garlic, tomato paste, pul biber, cumin, oregano, pepper, and salt; rest 10 minutes. Cut red capsicums and yellow onions into 3cm pieces. Slice red onion thinly, toss with sumac and parsley. Dice tomato and mild green capsicums, mix with pomegranate molasses, salt, and olive oil for ezme.
Toast
Melt butter in a saucepan over medium heat 30 seconds. Add bulgur, toast 1 minute until fragrant. Pour in hot water with a pinch of salt, cover, and cook over low heat 15 minutes until water absorbs and grains are tender.
Build
Thread marinated chicken onto 4 skewers, alternating with capsicum and onion pieces, filling each skewer evenly. Set aside on a plate until ready to grill.
Grill
Heat grill pan over high heat 5 minutes until smoking hot. Brush skewers with olive oil, grill 4 minutes per side over high heat, turning twice, until chicken is deeply charred and cooked through (16 minutes total).
Crisp
Warm lavash flatbreads on the grill 20 seconds per side until pliable and warmed through.
Plate
Lay one lavash on each plate, spoon bulgur alongside, lay skewers across the bread, pile sumac onion at the edge, dollop ezme relish, and finish with lemon wedge for squeezing.
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