Here’s my version of chicken şiş with bulgur pilav! This is a slightly spicy version so adapt the heat to your preference! I also have reels for cacık (tzatziki) and Turkish style chilli sauce so check those out too!
Marinade:
– 800g-1kg chicken breast cut into medium pieces
– 1 1/2 tsp salt
– 4 tbsp Greek yoghurt
– 1 tbsp olive oil
– 1 tbsp pomegranate molasses
– 1 1/2 tsp black pepper
– 1 1/2 tsp chilli flakes
– 1 1/2 tsp smoked paprika
– 1/2 tsp chilli powder
– 5 grated garlic cloves
– 1 tsp onion powder
– 1 tsp pul biber
– 1 tbsp red pepper paste
– 1 tbsp tomato purée
– handful fresh parsley finely chopped
– 1 tsp dried oregano
– 1/2 tsp sumac
– 2 tbsp lemon juice
1. Add all the ingredients together and marinate the chicken for at least 2 hours
2. Pop the chicken on to wooden skewers that have been soaked in water for 20-30 mins
3. Bake in a preheated oven at gas mark 6 for 20 mins, flip half way through and finish off for a few minutes at the top of the oven/grill
4. Baste each skewer with some melted butter
5. Heat up a coat on an open flame till red hot, place in a small bowl on the same tray as the chicken and pour some melted butter on top and cover immediately with foil and either leave aside to infuse or place into a turned off oven to allow the smokey flavour to infuse the chicken
Bulgur:
– 2 cups coarse bulgur
– 1 small bell pepper finely diced
– 1 Turkish green pepper finely diced
– 1 small onion finely diced
– 2 tbsp tomato purée
– 1 tsp salt
– 2 tsp paprika
– 4 cups chicken (or veg) stock
1. Add some olive oil to a pot and add in the onions and cook till translucent
2. Add the peppers and cook till slightly softened
3. Add the tomato purée, salt and paprika and mix well
4. Add in the washed bulgur and mix thoroughly
5. Add stock, mix and bring to boil
6. Once most of the liquid had evaporated, cover with a lid and steam on very low until completely cooked
เฮ [음악] [박수] [음악] [박수] [음악] çı