Turkish Chicken Shish Kebab

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I was in turkey on a research trip for my book On the Kebab Trail. On asking the concierge of the hotel about some interesting restaurants in Istanbul, he recommended that I go to a place near the old fish market, which has a line of restaurants. I got friendly with a restaurateur who taught me this recipe and whenever I serve these kebabs they are always praised.

Turkish Chicken Shish Kebab Recipe

kebab

By Monish Gujral Published: August 12, 2014

    I was in turkey on a research trip for my book On the Kebab Trail. On asking the concierge of the hotel about some interesting …

    Ingredients

    Instructions

    1. Wash the chicken and pat dry with paper towels.
    2. Marination: Combine the ingredients for the marinade in a bowl and whisk till well blended.
    3. Add the chicken and mix well, to ensure that it is completely coated with the marinade.
    4. cover and set aside to marinate in the refrigerator overnight.
    5. For the Kebabs: Remove the chicken from the refrigerator and bring to room temperature.
    6. Thread the chicken on to long, thin metal skewers, 1" apart. Grill the kebabs under a very long hot gas or electric grill.
    7. Baste with olive oil, turn the skewers and grill again for another 3-4 minutes. Slip the kebabs off the skewers on to a serving platter, sprinkle sumac and parsley on top and serve hot with a salad and Moroccan flatbread.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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