Refika’s Special Chicken Kebab Recipe 😍 You Will Want for the Rest of Your Life!

Welcome to our kitchen, where today, we're diving into the festive spirit of Ramadan with a recipe that's bound to become a favorite at your table - Chicken Shish Kebab! Whether you're looking for the perfect iftar meal or simply craving something deliciously different, our step-by-step guide will ensure you master this culinary masterpiece. Packed with flavors, tips on getting that perfect char, and ideas for the best marinades, this video is your ticket to becoming a shish kebab pro.

For the kebab;
350 g chicken breast (1 piece), diced
2 pieces of boneless chicken thigh (225 g), diced
4 cloves of garlic, chopped
½ capia pepper, chopped or use red bell peppers
1 green pepper, chopped
2 tablespoons red pepper flakes
2 tablespoons olive oil
½ cup hot water
1.5 teaspoon salt
¼ bunch of parsley, chopped

For the lavash sauce;
2 tablespoons of butter
1 cup water
1 teaspoon of chili pepper
10 sprigs of parsley, chopped

Sumac Onion
1 onion
1 teaspoon sumac
1 teaspoon of salt
5-6 sprigs of parsley, chopped

For serving;
4 lavash
4 tomatoes, halved
2 green peppers

Mix chili pepper flakes, hot water and olive oil in a bowl. Let it rest for 10 minutes.
Mince and mix the chicken breast, chicken thigh, garlic, red capia pepper, green pepper and salt with a knife. Add half of the red pepper sauce to the kebab mixture and mix again with mincing.
Divide the mixture into four. Thread the chicken mixture onto cold kebab skewers and secure by pressing with your fingers. Don’t forget to wet your hands. Keep the kebabs in the refrigerator until your cast iron pan heats up well.
When the cast iron pan is heated, cook the skewers without burning them, both sides. You can apply some red pepper sauce or just oil on top. Roast the tomatoes and peppers in the same pan.
For the sumac onion, rub the onions with salt, add sumac and parsley.
For the sauce of the lavash, melt the butter in a saucepan, add parsley, the rest of the pepper sauce, red pepper flakes and pour the water. It is ready when it boils.
Dip the lavash into the parsley red sauce, put the cooked kebab in it, and serve it with as many roasted peppers, tomatoes and sumac onions as you wish. Enjoy your meal.

To follow what is happening in our kitchen and cooking school;

[home]

OK. To hold the meat to the shish, put the shish in the freezer and meat in the refrigerator for 45 min... I will try this. Thank you Refika!

[muhammadzia]

You are the best turkish chef that I have seen.

[meenha]

Sending love and hugs from Manchester UK 🇬🇧 I still need to try your kobedeh recipe which I saved long time ago. Love the tips and tricks you show as well.

[alexger]

"This might look a bit black and I look fatter than I am"
OMG I died laughing
🤣

[prabhjot]

I am a vegetarian but even my mouth is watering at how lovingly you roll the lavash with a bit of this and a bit of that. I'd love to visit Turkey if only to be able to cook with you. 😄

[ronnelmallari]

I am from the Philippines and i love the food you are making, more power and thank you for sharing good food😊🙏👍❤️

[dianaburciaga]

As always your joy for cooking and sharing is so contagious ❤

[alz]

Ramadhan Mubarak ❤

That trick to coat chicken with some butter makes so much sense!! Thanks for the info 😊

[dianaburciaga]

Turkey is the one place that I REALLY, REALLY want to visit and watching your videos justs confirms this dream. I wish you had a restaurant that I could visit or do you offer cooking classes?!
I’m in the US… glad you’re on Amazon too!!!

[mauriziagiusti]

Meraviglioso🔥🔥!!! Adoro questo kebab.
Ciao from Italy 🇮🇪

[NathanRussell]

Turkish food is the best food in the world (British guy here), and everything I've made from your channel has been top notch. Well done, and keep it coming :D

[rochelles.]

I made the chicken shish kebabs for dinner and they were spectacular! I did pulse the chicken mixture in a food processor and it worked well for me. I also only pan-fried narrow "kebab" logs of meat in the skillet along with the tomatoes and green pepper since I was only cooking for me. I can't wait to eat the leftovers tomorrow. Thank you Refika and crew for another wonderful meal! All My Best.

[rochelles.]

I wish I was part of your crew after seeing this prepared! Could the chicken mixture be pulsed in a food processor instead of hand chopping? You and your team are my favorite cooking vlog!

[laurenholmes]

This looks delicious! I just opened YouTube with the intention of going to your page for another delicious recipe to make this weekend, and this video and poll were the first things that popped up! Hugs from Louisiana, USA!

[fungitorix]

You always make me so happy when I see that you use every last bit of food to make a meal.
It always annoys me just as much when I see how much the world's chefs throw away when preparing a dish.
Be blessed.

[creativeartzysoul]

As’Salaam Alaikum, Ramadan Mubarak from Saudi Arabia, we often visit one of the Turkish restaurant here where they serve this kebab in meters. It looks similar thanks for sharing this recipe 😊

[albamurillo]

Mexican here 🙋🏻‍♀️. That looks absolutely delicious 😍. I will give this a try.

[clairewright]

Only slightly jealous that I’m not there sharing this amazing food.
I was blow away at how the red pepper flakes soaked up the water and oil, I’ve never seen this before. Really glad to see you never waste food so so many others. 😊😊😊

[gopalrao]

Another brilliant presentation, Refika. Ramadan Karim.

[robp]

Refika, I click ” Like” before I've even watched your video because I know I'm going to like what you present every time!! Last year, i was in Ankara for a month and your recipes are so fantastically authentic. Thank you so much from England ❤👏👍