Turkey is a beautiful place. In 2008, I travelled to Istanbul, Gallipoli, Troy, Pumakkale and Cappadocia. Turkey is modern enough to be comfortable yet traditional enough to be interesting. There I learnt that Turkish food is diverse, exotic and full of surprises – just like the country itself.
Today I’m sharing a simple and improvised chicken recipe with Middle-Eastern and Turkish flavours. While the marinated chicken is tangy and moist, the fresh salad adds crisp and texture to the dish.
- 500g chicken thighs, chopped in cubes
- 1x lemon
- 3x tbsp extra virgin olive oil
- 3x tbsp of Turkish spices (ground cumin, sumac, dried oregano)
- 1x cup of rocket leaves
- 1/4 red onion
- 1x tomato
- 1/2 Lebanese cucumber
- Wholemeal couscous and Lebanese bread – to serve
1. Finely grate the rind of a lemon and juice it. Place both the juice and rind in a bowl and add the Turkish spices and olive oil.
2. Add the chicken in and leave to marinate.
2. Prepare a salad with rocket, red onion, tomato and cucumber. Season with olive oil, salt and pepper.
3. Place chicken in a hot fry pan and cook on medium heat until brown (about 10 min), stirring from time to time.
4. Place the cooked chicken on small skewers, serve with salad, wholemeal couscous and Lebanese bread.
What is your favourite Middle-Eastern dish?