Turkish Chicken Kebab

Alhamdulillah!

Akhirnya dapat juga merasa Turkish Chicken Kebab untuk kali kedua setelah pertama kali menikmatinya di Restoran Tamara, Istanbul.

Walaupun dengan menggunakan resepi yang paling asas, sekurang-kurangnya Amie sudah berhasil....ahaks! Memang ada bezanya gambar atas dengan gambar bawah. Gambar atas, hasil air tangan Amie. Gambar bawah, hidangan nasi bersama Turkish Chicken Kebab di Istanbul! Bezanya? He he heee.... kebab ayam yang Amie hasilkan warnanya gelap sikit! Amie bubuh bahan tambahan, iaitu puri tomato dan serbuk kunyit. Mungkin itu yang menyebabkan warnanya gelap sedikit. Maklumlah, setiap kali tutorial resepi dengan pak google, banyak pulak versi yang Amie jumpa!

Masih terasa keenakan hidangan nasi bersama kebab ayam sebulan lebih sebulan yang lalu!

Amie kongsikan resepi yang Amie ambil dari BASIC TURKISH CHICKEN KEBAB. Terima kasih buat admin The Spruce : Elizabeth Wilson Taviloğlu.

What you'll need:

2 boneless chicken breasts, or 4 to 5 boneless thighs

1 medium onion

2 cloves garlic

1/2 cup plain yogurt or milk

3 tablespoons vegetable oil

2 tablespoons tomato paste

1 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon salt

Oregano, sumac and paprika for garnish

How to make it:

Heat the grill to medium.

Wash the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice.

Using the finest grater possible, grate the onion and garlic cloves. Pour the pulp and juice into a very fine mesh strainer and using a wooden spoon, press out the juice into a separate bowl. Discard the onion and garlic pulp.

In a glass or ceramic bowl, combine the onion/garlic juice, yogurt or milk, oil, tomato paste and seasonings. Add the cubed chicken and toss to coat. Cover the bowl and refrigerate it for at least 4 hours, or overnight for the best results.

When you are ready to cook the chicken, remove the pieces from the marinade and thread them onto small metal or bamboo kebab skewers. The chunks of chicken can touch each other, but don’t put them too closely together.

Sprinkle the kebabs with salt and put them on the grill. Grill them evenly on all sides, about 12 minutes total. You can sprinkle Turkish spices like oregano and paprika over the hot kebabs to add extra flavor.

Good try!