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7/21/2016

Chicken Kebab, Turkish Style Recipe - NYT Cooking

Chicken Kebab, Turkish Style


By Mar k Bittman

Y I EL D 4 serv ings

T I ME 45 m inutes

IN G R EDIEN T S

P R EP A R A T IO N

2 large onions, peeled

Step 1

2 tablespoons extra virgin olive


oil

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 leav es
and marjoram or oregano. Taste, and adjust seasoning.
Marinate chicken in this mixture for at least a few minutes or
ov ernight in refrigerator.

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 pounds boneless chicken
thighs or legs, cut into 1 1/2-inch
chunks
Lemon wedges or ground sumac
(available in Middle Eastern
stores)

Step 2
If using wooden skewers, soak them in water to cov er for a
few minutes. Cut remaining onion into quarters, then
separate it into large pieces. Thread chicken and onion
alternately onto skewers, leav ing 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. Serv e with lemon wedges or
sprinkle with a bit of sumac.

PRIV A T E N OT ES

Leav e a Priv ate Note on this recipe and see it here.


Featured in: The Minimalist; Crossing Ov er To The Dark Side
(http://www.nytimes.com/2004/07/14/dining/the-minimalist-crossing-over-to-the-dark-side.html).

http://cooking.nytimes.com/recipes/7033-chicken-kebab-turkish-style?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=38

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