Turkish Chicken Kabobs with Red Pepper Sauce


A flavourful recipe that you don’t have to babysit too long outside on the grill. Perfect for fall! I changed the original recipe that included walnuts so this version is nut free but just as delicious. The chicken has some nice subtle Turkish flavouring from the cumin, paired with the bright, roasted pepper sauce it makes for a marvelous combination.

Make sure you don’t set your grill higher than medium. This will make sure your chicken is cooked through before the kabob sticks burn.


Turkish Chicken Kabobs with Red Pepper Sauce

Adapted from Weber.com

Serves: 6


1 teaspoon dry mustard
2 teaspoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
6 boneless, skinless chicken breasts

2 roasted red bell peppers (from a jar), drained
1/2 cup extra-virgin olive oil
1/2 cup plain bread crumbs
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper


  1. In a large bowl mix the mustard, granulated garlic, salt, cumin, and pepper. Add the oil and stir to combine.
  2. Cut each chicken breast in half lengthwise and then cut each half crosswise into 1- to 1-1/2-inch pieces. Place the chicken pieces in the bowl and turn to coat them evenly.
  3. Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
  4. In the bowl of a food processor or blender, combine the sauce ingredients and process to create a pesto-like consistency.
  5. Prepare the grill for direct cooking over Medium heat (350° to 450°F).
  6. Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.
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