Serves 2

2
chicken breasts

10
jalapeño peppers

8
cherry tomatoes

1 cup
soybean oil

3 oz
Turkish red pepper paste (may substitute 3 oz tomato paste and 1 tsp red pepper flakes)

pinch
cumin

to taste
salt and pepper

Cacik (yogurt dip)

6 oz
plain Greek yogurt

1 cucumber
grated

1 garlic clove
grated

pinch
dried mint

Owner Sal Kucuk and Chef Ali Ozer

Method:

To make the kebabs, first mix the soybean oil, Turkish red pepper paste, cumin, salt and pepper in a large bowl. Next, cut the chicken breasts into small cubes. Place the cubes in the bowl with the oil and spices, and stir until they are coated. Cover the bowl, place it in the refrigerator, and allow the chicken to marinate for 24 hours.

Once the chicken has marinated, preheat the oven to 400 degrees. Next, halve the cherry tomatoes and jalapeño peppers, removing the stems and seeds from the peppers. To prepare the cacik, combine the cucumber, yogurt and crushed garlic cloves, then sprinkle with the dried mint. Chill until ready to serve.

Thread the chicken, tomatoes and jalapeños onto metal kebab skewers. Place the kebabs on a baking sheet with high sides, resting the skewers in the sides. Cook for 10 to 15 minutes or until chicken is no longer pink, turning halfway through. Remove and serve over rice with the cacik.

When You Go:
Leziz Turkish Cuisine
525 Beckett Road • Swedesboro
856-294-9567 • lezizturkishcuisine.com