Chicken Shish Kebabs with Cacık

I began serving naan with my kebabs because it was my favorite of the available flatbreads and the easiest to find in American grocery stores. I enjoyed the combination so much that I began to make my own naan and continued to serve them together. It may sound odd, but it’s worth a shot. I also serve this dish with cacık—a yogurt and cucumber sauce that is served as a side with any kebab recipe. 

SERVES: 4 to 6

INGREDIENTS

Marinated Chicken:

• 1 teaspoon mild Turkish red pepper paste
• 1½ teaspoons tomato paste
• 2 tablespoons whole-milk yogurt
• 2 tablespoons buttermilk
• 2 tablespoons extra-virgin olive oil
• 1 large garlic clove, minced
• 1½ teaspoons honey
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon hot paprika
• 1 pound (450g) boneless, skinless chicken thighs, cut into 4-cm cubes
• ½ pound (225g) boneless, skinless chicken breast, cut into 4-cm cubes

Vegetables:

• 1 medium green bell pepper, halved crosswise and quartered
• 1 medium red bell pepper, halved crosswise and quartered
• 1 small red onion, quartered
• ¼ cup (55g) extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• 2 Roma tomatoes, quartered or 6 ounces (170g) cherry tomatoes
• ¼ cup (55g) extra-virgin olive oil
• 1 teaspoon paprika

Cacık:

• ½ cup (120g) full-fat sour cream
• ½ cup (120g) whole-milk yogurt
• ½ English cucumber, finely diced or grated
• ½ teaspoon kosher salt, plus more to taste
• 1 small garlic clove, minced
• 2 sprigs fresh dill, chopped, or 1 teaspoon dried mint
• ¼ cup (60g) water
• Extra-virgin olive oil, for drizzling

To serve:

• 4-6 Garlic Naan (page 60)
• Acılı Ezme (page 255)

METHOD

1. 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.

2. 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.

3. 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 0.5 cm 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.

4. 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 hot skillet for 10 to 12 minutes, flipping once halfway through, until golden brown or to your preferred tenderness.) Slice open a piece to see if the chicken is fully cooked before removing from the heat.

5. Place the cooked chicken on a serving plate, cover with aluminum foil, and let rest for 5 to 10 minutes.

6. Place the vegetable kebabs on the grill and cook until tender and roasted, 8 to 10 minutes total, flipping once halfway through. (Alternatively, cook on the stovetop in a hot skillet for 5 to 7 minutes per side, flipping in between, until caramelized on both sides.) Remove from the heat.

7. Serve the kebabs wrapped in warm garlic naan and dressed with cacık and acılı ezme.

8. Make the cacık: In a medium bowl, mix together the sour cream, yogurt, cucumber, salt, garlic, and dill. Mix until smooth. Add the water and continue to mix until well combined. Taste and add more salt if you desire. Keep in the fridge until ready to use. Serve with a drizzle of olive oil.

NOTES:

You can thread the raw marinated chicken onto the skewers and then store them uncooked on a plate, wrapped in plastic wrap, in the fridge for up to 2 days until ready to cook.

Store the cacık in an airtight jar in the fridge for 1 to 2 days.