Chicken Shish Kebabs with Cacık
Serves 4
Chicken Shish Kebabs with Cacık — made with 1 teaspoon mild Turkish red pepper paste, 1.5 teaspoons tomato paste, 2 tablespoons whole-milk yogurt, 2 tablespoons buttermilk, 2 tablespoons extra-virgin olive oil, 1 large clove garlic, minced, and more.
Ingredients
- 1 teaspoon mild Turkish red pepper paste
- 1.5 teaspoons tomato paste
- 2 tablespoons whole-milk yogurt
- 2 tablespoons buttermilk
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, minced
- 1.5 teaspoons honey
- 1 tablespoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon hot paprika
- 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 0.5 pound boneless, skinless chicken breast, cut into 1 1/2-inch cubes
- 1 medium green bell pepper, halved crosswise and quartered
- 1 medium red bell pepper, halved crosswise and quartered
- 1 small red onion, quartered
- 0.25 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- 2 Roma tomatoes, quartered or 6 ounces cherry tomatoes
- 0.25 cup extra-virgin olive oil
- 1 teaspoon paprika
Instructions
- Marinate the chicken: In a large bowl or airtight storage bag, combine the pepper paste, tomato paste, yogurt, buttermilk, olive oil, garlic, honey, salt, pepper, cumin, oregano, and hot paprika and mix well. Add the chicken to the yogurt mixture and mix well. Cover the bowl with plastic wrap or close the bag and place in the fridge. Marinate the chicken for at least 2 to 3 hours or overnight for best flavor.
- Prepare the vegetables: In a medium bowl, combine the bell peppers, onion, olive oil, salt, and garlic powder and stir gently with a spoon to evenly coat. Set aside and toss with the tomatoes just before cooking.
- Assemble the skewers: If you are using wooden skewers, soak in water for 30 to 45 minutes before using or they will burn on the grill. Thread the chicken pieces onto wood or metal skewers. Make sure the skewers are not overcrowded, leaving 1/4 inch between the pieces. Repeat this process with the vegetables on separate skewers. In a small bowl, mix the olive oil and paprika. Brush this mixture over the chicken kebabs.
- Cook the kebabs: Heat a grill to medium-high heat. Add the kebabs and cook for a total of 10 to 14 minutes, flipping every 2 to 3 minutes and watching carefully to make sure the chicken does not burn. (Alternatively, cook on the stovetop in a