Chicken Entertaining

Turkish chicken kebabs with walnut sauce

Name: Turkish chicken kebabs with walnut sauce recipe
Yield: 4
Ingredients: 400 g chicken thigh fillets, cut into 4 cm pieces; 8 wooden skewers, soaked in cold water for at least 20 minutes before using; 1/4 red onion, finely sliced; 2 tablespoons walnuts, toasted and roughly chopped; Lemon cheeks, to serve; 2 garlic cloves, crushed; 1 teaspoon mustard powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried chilli flakes; 1/2 teaspoon ground turmeric; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 100 g (1 cup) walnuts; 125 g (1/2 cup) tomato paste; 3 tablespoons olive oil; 4 garlic cloves, crushed; 2 teaspoons sweet paprika; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 teaspoons dried chilli flakes

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by Luke Hines

Oct 27, 2020

"The sauce is really unique, with a good amount of heat and a lovely earthiness coming from the walnuts – perfect with that succulent marinated chicken!" says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.

400 g chicken thigh fillets, cut into 4 cm pieces
8 wooden skewers, soaked in cold water for at least 20 minutes before using
1/4 red onion, finely sliced
2 tablespoons walnuts, toasted and roughly chopped
Lemon cheeks, to serve

Garlic and cumin marinade

2 garlic cloves, crushed
1 teaspoon mustard powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried chilli flakes
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Walnut sauce

100 g (1 cup) walnuts
125 g (1/2 cup) tomato paste
3 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried chilli flakes
1/2 teaspoon freshly ground black pepper

Method

1.

For the garlic and cumin marinade, place all the ingredients in a large bowl and whisk until well combined.
2.

Add the chicken to the marinade and turn to coat evenly. Thread the chicken pieces onto the prepared skewers so that they are touching but not crammed together tightly. Return the skewers to the bowl, cover and place in the fridge to marinate for at least 30 minutes or up to 3 hours for best results.
3.

To make the walnut sauce, place all the ingredients in a food processor and blend until smooth. Transfer to a small bowl and set aside until ready to serve.
4.

Preheat the barbecue grill to medium.
5.

Place the kebabs on the grill, close the lid and cook for 8–10 minutes, turning once or twice, until the meat is golden brown and caramelised around the edges and cooked through.
6.

Transfer to a platter, top with the walnut sauce, scatter over the red onion and walnuts and serve with some lemon cheeks for squeezing over.