Turkish Style Shish Kebabs | How To Make Turkish Style Shish Kebabs | Shish Taouk | Shish Tawook | Turkish Cuisine | Turkish Chicken Kebabs | Chicken Kebab Recipe | Kebab Recipe | Chicken Skewers | Grilled Chicken Kebabs | Chicken Recipe | Kabab Recipe | Get Curried | The Bombay Chef Varun Inamdar
Learn how to make Turkish Style Shish Kebabs with our Chef Varun Inamdar.
Introduction
Want to try something a little different today? What’s better than the Turkish Style Shish Kebabs? Turkish pit masters devised an ingenious “divide and conquer” approach to shish kebabs; they grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness. Marinated meat, and spices, offset with a hint of smokiness, these kebabs are one to try. Do try it out this weekend and let us know how it goes.
Preparation of Marinade
500 gms Chicken Thighs (cut into 1-inch cubes)
1/4 cup Milk
2 tbsp Curd
2 tbsp Sweet Paprika
1 tbsp Chilli Flakes
2 tbsp All Spice Powder
Salt (as required)
1/2 tsp Black Pepper (crushed)
2 tbsp Oil
Paste For Marinade
1/4 cup White Onion (chopped)
1/4 cup Garlic Cloves (peeled)
1 tbsp Cumin Seeds
Skewering The Chicken
Grilling The Chicken
For Bread
2 Pita Breads
Grilling the Vegetables
1 tbsp Oil
1 White Onion (sliced)
2 Tomatoes (cut into halves)
5-6 Green Chillies
Salt (as required)
1/2 tsp Black Pepper (crushed)
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About Turkish Cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, and Georgian cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, and Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialties. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.
Turkish cuisine varies across the country. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman, and Adana) is famous for its variety of kebabs, mezes, and dough-based desserts. Specialties are often named for places and may refer to different styles of preparation. For example, Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center around rice, vegetables, and bread.
