Ingredients
Scale
- 500g ground chicken
- 1 onion, finely grated
- 3 cloves garlic, minced
- 1 tablespoon red pepper paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- 3 tablespoons yogurt
- Fresh parsley, chopped
- Pita bread or flatbreads, for serving
- Fresh vegetables (tomato, cucumber, onion) for garnish
Instructions
- In a mixing bowl, combine the ground chicken with grated onion, minced garlic, red pepper paste, paprika, cumin, salt, pepper, and yogurt. Mix well and let marinate for at least 1 hour.
- Soak wooden skewers in water for 30 minutes. Thread marinated chicken onto the skewers, pressing the meat around the stick.
- Preheat the grill to medium-high heat. Grill skewers for about 10-12 minutes, turning occasionally until cooked through.
- Remove kebabs from skewers and serve with pita bread, fresh salad, and sauces.
Notes
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat by grilling or baking in the oven.
- For spicier kebabs, increase red pepper paste or add chili flakes.
- Great to pair with grilled vegetables or tabbouleh salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
- Diet: Gluten-Free