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Turkish Chicken Kebabs with Red Pepper and Walnut Sauce

Recipe From from Weber’s On the Grill™: Chicken & Sides by Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Marinating Time

    1 h

  • Grilling Time

    8 to 10 min.

  • Prep Time

    15 min.

Ingredients
Instructions

the Ingredients

20151023095406 Otgc Poultry 27

Marinade

  • Completed step 1 teaspoon mustard powder
  • Completed step 1 teaspoon granulated garlic
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon ground cumin
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step ¼ cup extra-virgin olive oil
  • Completed step 6 boneless, skinless chicken breast halves, each about 170 grams

Sauce

  • Completed step 1½ roasted red peppers (from a jar), drained
  • Completed step 50 grams toasted walnuts
  • Completed step 120 millilitres extra-virgin olive oil
  • Completed step 12 grams soft fresh bread crumbs
  • Completed step 2 tablespoons balsamic vinegar
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Special Equipment

  • metal or bamboo skewers

Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • In a large bowl whisk the marinade ingredients.
  • Cut each chicken breast lengthwise in half and then cut each half crosswise into 2.5 to 4 centimetre pieces. Place the chicken pieces in the marinade and turn to coat them evenly.
  • Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
  • In the bowl of a food processor or blender combine the sauce ingredients and process to create a pesto-like consistency. For a thinner sauce, add a little warm water.
  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • Brush the cooking grates clean. Grill the kebabs over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the centre, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.
    Brush the cooking grates clean. Grill the kebabs over medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the centre, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.

Let's Gear Up

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