Kebab-shop chicken
Discussion
We’ve an excellent Turkish kebab shop near us from which we often get chicken shish kebabs.
They are cooked on a charcoal grill, and I’d like to be able to get the same sort of flavour and texture at home.
The shop (very fairly) don’t want to share their family recipe, so can anyone suggest what’s likely to be the ingredients and process?
I’ve tried marinading chicken breasts in olive oil and lemon, but it doesn’t seem quite the same.
They are cooked on a charcoal grill, and I’d like to be able to get the same sort of flavour and texture at home.
The shop (very fairly) don’t want to share their family recipe, so can anyone suggest what’s likely to be the ingredients and process?
I’ve tried marinading chicken breasts in olive oil and lemon, but it doesn’t seem quite the same.
TheLurker said:
The best I've found which works really well, but sounds strange. Everyone I've given it to loves it.
Use boneless, skinless chicken thighs, although breast meat works too. Make a marinade for them using;
Mayo (trust me). Enough to cover all the chicken.
Lemon juice
Salt, quite a lot
Oregano, quite a lot
Pinch of paprika, onion powder, garlic powder. These aren't needed, but do add to it.
Cook over charcoal until lighty charred. The coals will flame up as the mayo drops off, but that adds to the flavour. At first they will go a little black with the smoke sticking to the marinade, but this will go as it cooks off and then they will char up nicely.
It's a go to of mine. You can make them into kebabs or just cook the thighs individually and slice afterwards.
This seems likely to be quite close to what they are doing, so I’ll try it first, thanks.Use boneless, skinless chicken thighs, although breast meat works too. Make a marinade for them using;
Mayo (trust me). Enough to cover all the chicken.
Lemon juice
Salt, quite a lot
Oregano, quite a lot
Pinch of paprika, onion powder, garlic powder. These aren't needed, but do add to it.
Cook over charcoal until lighty charred. The coals will flame up as the mayo drops off, but that adds to the flavour. At first they will go a little black with the smoke sticking to the marinade, but this will go as it cooks off and then they will char up nicely.
It's a go to of mine. You can make them into kebabs or just cook the thighs individually and slice afterwards.
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