Gluten-Free Turkish Delight: Succulent Chicken Kebabs and Creamy Mint Yogurt Sauce

Allergens

N/A

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1
• inch cubes
• 1 cup cherry tomatoes, halved
• 1 large red onion, cut into wedges
• 1/2 cup olive oil
• 3 tbsp lemon juice
• 1 tbsp garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 1 tsp dried dill
• 1 tsp ground cumin

Instructions

1. In a large bowl, combine chicken, cherry tomatoes, red onion, olive oil, lemon juice, garlic, salt, and black pepper. Mix well to coat all ingredients evenly. Cover and refrigerate for at least 2 hours or up to overnight.
2. Preheat the grill or broiler to medium high heat. Thread the marinated chicken and vegetables onto skewers, leaving a little space between each piece.
3. Grill or broil the kebabs for 6 8 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
4. In a small bowl, combine Greek yogurt, chopped mint leaves, dried dill, and ground cumin. Mix well.
5. Serve the grilled kebabs with a generous dollop of the creamy mint yogurt sauce on the side.

Chef’s Insight

Marinating the chicken overnight allows the flavors to penetrate deeper, resulting in a more flavorful dish.

Notes

This recipe is gluten-free and can be easily adjusted to fit various dietary preferences.