JUICY Chicken Kebabs, are one of lifes greatest pleasures, which is why I'm going to show you how you can make them in ONLY 27 Minutes. These can be made in the home oven, and the result is JUICY, TENDER, FLAVORFUL Kebab, to rival anything from a restaurant. Best of all, these are super quick to make, and I'll give you the full technique so you can customise it yourself
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0:00 Episode Premise
0:20 The three kebab variables
2:26 Joojeh Kebab recipe
3:50 Saffron Rice recipe
4:40 Skewer grilling method
5:53 Generic Kebab Marinade
6:39 Turkish style chicken
7:27 Wire rack grilling method
8:32 Taste test & Outro
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Turkish Yoghurt dip and spiced bread:
   • How to make Restaurant Style Cacik  ...  

My Favourite way of grilling Chicken:
   • SIMPLE & DELICIOUS Grilled Whole Chic...  

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Each of these marinades is enough for 500g of Chicken Thigh or breast

Joojeh Kebab:
1 Medium Onion
1 Lime
20ml Lime Juice
2 Tbsp Olive Oil
2 Tbsp Yoghurt
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Turmeric
Pinch of saffron


Turkish Marinade:
1 Medium Onion
1/4 Cup Olive Oil
2 Tbsp Yoghurt
1 Tbsp Red Pepper Paste
1 Tbsp Tomato Puree
2 Garlic Cloves
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin

Saffron Rice:
2 Cups Basmati Rice
2 Tbsp Oil
2 Tsp Salt
Pinch of Saffron

Garlic Sauce:
2 Tbsp Yoghurt
2 Tbsp Mayonnaise
1 Clove garlic
1/4 Tsp Mint
1/4 Tsp Oregano
1 Tbsp Lemon Juice

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Directions:

Joojeh Kebab marinade:
1 Grind your saffron with 1/4 Tsp salt until it turns into a powder
2 Add a couple tablespoons boiling water and dissolve the saffron powder
3 Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
4 Add the saffron water, oil, and the garlic (minced) then mix till smooth
5 Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6 Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge

Turkish Marinade:
1 Blend your onion into a fine paste, then squeeze the liquid out of it
2 Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
3 Add the chicken to the bowl, and mix thoroughly
4 Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge

To grill on skewers:
1 Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
2 Add enough pieces for a portion, and take care not to compress them
3 Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
4 Cook for about 1012 minutes until the first side is browned, rotate and place back in the oven
5 Cook for about 24 more minutes until the second side is browned (if your chicken is extra thick, you may need to cook this further)

To grill on a wire rack:
1 Place a wire rack over an oven tray and brush with vegetable oil
2 Lay the chicken on the wire rack in a single layer
3 Place under your grill/broiler set to high and cook for 810 minutes until browned
4 Remove and flip the pieces, cook for another 24 minutes until completely browned (extra time may be needed for thicker chicken)

To make the Saffron Rice:
1 Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
2 Add the salt and pour enough water to cover the rice by about 1 cm
3 Bring to a boil, and allow to boil with the lid on for 35 minutes, until the water dissappears
4 Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
5 Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
6 Mix saffron rice in, or serve ontop of white rice

Yogurt Sauce:
1 Microwave the garlic for 1520 seconds
2 Add to a bowl with remaining ingredients and mix