Recipe

Turkish chicken kebabs

With the perfect amount of spice, these tasty Turkish chicken kebabs are great for a family dinner or barbecue with friends.

May 31, 2010 2:00pm
  • 15 mins preparation
  • 35 mins cooking
  • 30 mins marinating
  • Serves 2
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Ingredients

Turkish chicken kebabs
  • 1 cup (280g) low-fat plain yoghurt
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 300 gram chicken thigh fillets, trimmed, cut into 3cm cubes
  • 2 tablespoon fresh flat-leaf parsley leaves
  • 2 teaspoon olive oil
  • 1/2 (65g) lebanese cucumber, thinly sliced
  • 1 (150g) tomato, thinly sliced
  • 1/4 (25g) red onion, thinly sliced
Tomato wheat pilaf
  • 1 (80g) brown onion, finely chopped
  • 3/4 cup (120g) cracked wheat
  • 1 1/2 cup (325ml) water
  • 1 tablespoon salt-reduced tomato paste

Method

Turkish chicken kebabs
  • 1
    Combine yoghurt and garlic in a shallow bowl. Reserve half the mixture. Stir cumin into remaining yoghurt mixture and add chicken, rubbing all over to coat in mixture. Cover, refrigerate for 30 minutes.
  • 2
    Meanwhile, to make tomato wheat pilaf, heat oil in a medium saucepan over medium-high heat. Stir onion over heat for 3 minutes or until softened. Stir in wheat, water and tomato paste. Bring to the boil, then reduce heat. Simmer, covered, for 15 minutes or until liquid is absorbed. Remove from heat and stand covered for 10 minutes.
  • 3
    Combine cucumber, tomato and red onion in a medium bowl for a cucumber salad.
  • 4
    Thread chicken equally onto 4 small skewers. Cook chicken on a heated oiled grill plate (or grill or barbecue) for 8 minutes, turning occasionally, or until cooked through.
  • 5
    Serve chicken skewers with cucumber salad, reserved garlic yoghurt, tomato wheat pilaf and parsley leaves.

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