Chicken Kebab, Turkish Style
Published July 13, 2004
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large onions, peeled
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Salt and pepper to taste
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano
1 ½ pounds boneless chicken thighs or legs, cut into 1 ½-inch chunks
Lemon wedges or ground sumac (available in Middle Eastern stores)
Nutritional analysis per serving (4 servings)
12 grams carbs; 167 milligrams cholesterol; 481 calories; 17 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 35 grams fat; 3 grams fiber; 648 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or wood fire or heat a gas grill. The fire should be moderately hot and the rack about 4 inches from the heat source. Mince one onion, and combine it in a large bowl with oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram or oregano. Taste, and adjust seasoning. Marinate chicken in this mixture for at least a few minutes or overnight in refrigerator.
- Step 2
If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters, then separate it into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.
- Step 3
Grill, turning as each side browns, and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.
Private Notes
Comments
These kebabs are delicious. You can alternate the chicken and onions with chunks of red or green pepper and zucchini. Also, if no grill is available, you can roast the spits in the oven or put them under the broiler. It makes sense to use the thighs since they won't dry out the way white meat might.
Great recipe! I prefer white meat so I added 2 T. of melted butter to the marinade to prevent the meat from becoming dry.
What you've been told is correct. Putting used marinade on cooked food is not safe. However, it's okay to use the used marinade on the food IF the marinade is brushed on the food at or near the beginning of cooking, which allows for any potentially harmful stuff to be killed off by the heat.
Excellent results for minimal effort. Loved the suggestion to puree the onion- I only had 45 minutes to marinade and the onion flavor came through so well. Used chicken breast and it was tender, delicious, flavorful. I added about 2 teaspoons of salt to marinade as someone suggested which was much more than I would have seeing s&p "to taste," but glad I did.
I love this recipe - I have made it at least 20 times. No notes.
Used 2 tsp Diamond kosher flake salt, used 2 lemons as mine appeared small, and added 1 tsp onion powder for extra onion-y oomph. Absolutely delish. Although, I think in future I will bruise my bay leaves rather than crumble them (they can feel a bit sharp/pokey if one attaches to your kebab).