Chicken Kabobs with Turkish Spice Rub
These kabobs get a flavor boost from our Turkish spice blend, which combines the rich, fruity spiciness of Marash chili peppers with aromatic cumin, garlic and oregano. If desired, serve the skewers with lemon slices plus yogurt seasoned with lemon juice, salt and pepper.
- 1 1/2 lb. (750 g) boneless, skinless chicken breasts, pounded to
1/2-inch (12-mm) thickness and cut into 1-inch (2.5-cm) strips
- 2 1/2 Tbs. Turkish kabob spice blend
- Olive oil for brushing
Soak bamboo skewers in water to cover for 20 minutes, then drain.
In a large bowl, toss the chicken with the spice blend. Thread the chicken strips lengthwise onto the skewers.
Brush a griddle with olive oil. Set over medium-high heat and heat until just smoking.
Working in batches, place the skewers on the griddle and cook, turning once, until the chicken is browned and cooked through, about 3 minutes per side. Serve immediately. Serves 4 to 6.