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Full Online Book HomeLearning KitchenOutdoor_cooking - Chicken - Turkish Chicken Kebabs
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Outdoor_cooking - Chicken -  Turkish Chicken Kebabs Post by :rodrabro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3254

Click below to download : Outdoor_cooking - Chicken - Turkish Chicken Kebabs (Format : PDF)

Outdoor_cooking - Chicken - Turkish Chicken Kebabs

2/3 cup plain yogurt - lowfat okay
2 Tbls. minced garlic
3 tsp. ground coriander
1 tsp. fresh ginger root - grated
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
2 Tbls. lime juice
2 Tbls. olive oil
3/4 Lb. fresh mushrooms - quartered
3 large onions - quartered
2 medium green peppers - cut in 1" pieces
1 Lb. boned and skinned chicken breasts - cubed
1 cup plain yogurt - lowfat okay
1 Tbls. minced garlic
1/4 tsp. salt
1 dash black pepper
4 pita bread


Wash and pat dry chicken breasts. Cut into 3/4" cubes. Thread chicken and vegetables onto short skewers (If using bamboo skewers, soak in water for 1 hour first). Put skewered chicken in a non metal dish.

In a small bowl mix together yogurt, ginger, garlic, chili, coriander, salt, lime juice and oil. Pour over chicken and turn skewers to coat chicken completely with marinade. Cover and refrigerate overnight or at least 6 hours.

Heat grill.

Shake off excess marinade from chicken and grill 8 to 10 minutes, basting with marinade.

Remove meat and vegetable from skewers and serve in pita bread with garlic sauce (see below).

Put the yogurt in a bowl and beat gently with a fork or whisk until smooth and creamy. Now add all the other ingredients. Beat to mix. Cover and chill until needed.

Serves : 4
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