Turkish-Style Grilled Chicken With Yogurt and Cumin (Tavuk Izgar |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is from The Mediterranean Kitchen by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup. Ingredients:
2 tablespoons cumin seeds |
1 small onion, coarsely chopped |
4 -6 garlic cloves, finely minced |
1 tablespoon paprika |
1 lemon, juice of |
1 cup plain yogurt |
12 boneless chicken thighs |
salt & freshly ground black pepper |
lemon wedge, for serving |
Directions:
1. Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.
2. Place the cumin, onion, garlic, paprika, and lemon juice in a food processor or blender and pulse to liquify. Add the yogurt and pulse just until blended.
3. Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
4. Preheat the broiler or BBQ. Thread the thighs, if using, on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with lemon wedges.
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