Recipe of the day: Turkish chicken kebab

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The Turkish chicken kebab paired perfectly with a chilled glass of Leopard’s Leap Rosé, a combination that celebrates easy entertaining and conscious enjoyment.

This delicious recipe brings together warm spices and juicy chicken, and is ideal for sharing with friends and family while appreciating the beauty of the outdoors.

ALSO READ: Recipe of the day: Amasi marinated ostrich steak with fruity avo mint pesto

Ingredients

Serves: 4

• 1 kg boneless chicken thighs (cut into 3-4 cm cubes; thighs stay juicier than breast)
• 3 tbsp thick plain yoghurt
• 3 tbsp olive oil
• 3 garlic cloves (minced)
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• ½ tsp ground coriander
• ½ tsp chilli flakes (adjust to heat preference)
• 1 tsp salt
• ½ tsp black pepper

Method

1. Make the Marinade: In a bowl, mix yoghurt, olive oil, garlic, lemon juice, and all spices.
2. Marinate the Chicken: Add chicken cubes, coat well, and cover. Refrigerate for at least 4 hours (overnight gives the best flavour).
3. Skewer & Grill: Thread the chicken onto skewers. Grill over medium-high coals (or a hot grill pan) until lightly charred outside (10-12 min, turning often).
4. Serve on flatbread with chopped tomato and cucumber, and drizzle tahini over the chicken with a little chilli oil.

Recipe supplied by: Leopardsleap.co.za

Recipe of the day: Turkish Chicken Kebab

• • 1 kg boneless chicken thighs (cut into 3–4 cm cubes; thighs stay juicier than breast)

• • 3 tbsp thick plain yoghurt

• • 1 tsp smoked paprika (or sweet paprika)

• • ½ tsp chilli flakes (adjust to heat preference)

 

1. Make the Marinade: In a bowl, mix yoghurt, olive oil, garlic, lemon juice, and all spices.
2. Marinate the Chicken: Add chicken cubes, coat well, and cover. Refrigerate for at least 4 hours (overnight gives the best flavour).
3. Skewer & Grill: Thread the chicken onto skewers. Grill over medium-high coals (or a hot grill pan) until lightly charred outside (10–12 min, turning often).
4. Serve on flatbread with chopped tomato and cucumber, and drizzle tahini over the chicken with a little chilli oil.

Support Local Journalism

Add The Citizen as a Preferred Source on Google and follow us on Google News to see more of our trusted reporting in Google News and Top Stories.