These Turkish chicken kebabs 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, juicy chicken, ideal for sharing with friends and family while appreciating the beauty of the outdoors.
Turkish Chicken Kebab with Leopard’s Leap Rosé
Ingredients (serves 4)
- Advertisement -
- 1 kg boneless chicken thighs (cut into 3–4 cm cubes; thighs stay juicier than breast)
- 3 tbsp thick plain yogurt
- 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 chili flakes (adjust to heat preference)
- 1 tsp salt
- ½ tsp black pepper
Method
- Make the Marinade
In a bowl, mix yogurt, olive oil, garlic, lemon juice, and all spices. - Marinate the Chicken
Add chicken cubes, coat well, and cover. Refrigerate for at least 4 hours (overnight gives the best flavour). - 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). - Serve
Serve on a flatbread with chopped tomato and cucumber, drizzle tahini over the chicken with a little bit of chili oil.
Recipe by www.leopardsleap.co.za
- Advertisement -
