Turkish Chicken Kebab


  1. Put the 50g of the yogurt, the pepper paste, the juice of half a lemon, pul biber, garlic and a good pinch of salt into a mixing bowl. Mix together into a lovely red marinade. Chuck in the chicken and mix well. Cover and refrigerate overnight.
  2. Preheat the BBQ or grill to high. Thread the chicken onto skewers – if you are using wooden, remember to soak them for at least 10 minutes in cold water. Brush a little oil all over the kebabs and season with a little salt. Grill for 8-10 minutes, turning halfway until cooked through and charred.
  3. Meanwhile, put the onion into a mixing bowl and add the remaining lemon juice and a good pinch of salt. Mix well and leave to stand for at least 15 minutes to macerate.
  4. Serve the cooked chicken with the remaining yogurt, onions, lettuce and parsley at the table so everyone can build their own kebab.


Serves 4

250g Greek yogurt
1 tbsp Turkish red pepper paste
The juice of 1 ½ a lemons
1 tsp pul biber
4 cloves garlic, crushed
600g boneless skinless chicken thigh fillets, cut into 1 inch pieces
1 red onion, finely sliced
2 baby gem lettuce, shredded
A handful of parsley leaves
Sea salt

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