Chicken Kebab Platter Recipe

Prepare and Marinate

Trim excess fat from the chicken thighs and cut into 1.5–2 inch cubes. In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, coriander, red pepper flakes, salt, and black pepper. Add bay leaves if using. Add the chicken, fully coat with the marinade, cover, and refrigerate for at least 2 hours and ideally overnight (8–12 hours) to tenderize and infuse flavor.

Skewer and Grill

If using wooden skewers, soak them 30 minutes in water. Thread marinated chicken onto skewers, leaving small gaps for even cooking. Preheat a grill or grill pan to medium-high (around 200–230°C / 400–450°F). Brush grates with oil. Grill kebabs 4–5 minutes per side, turning to get even char, until internal temperature reaches 74°C (165°F) and juices run clear. Remove from grill and rest 5 minutes before serving.

Prepare Rice

Rinse the rice under cold water until water runs clear to remove excess starch; drain well. In a medium saucepan melt butter or heat oil over medium heat. Add chopped onion and sauté 3–4 minutes until translucent but not browned. Add drained rice and stir to coat rice with butter/oil, toasting lightly for 1–2 minutes.

Add chicken stock (3.5 cups), salt, and pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5–10 minutes. Fluff with a fork, stir in toasted pine nuts or almonds (if using) and chopped parsley.

Combine diced tomatoes, cucumber, sliced red onion, chopped parsley and mint in a bowl. Whisk together olive oil, lemon juice, salt, and pepper, then toss with the vegetables. Taste and adjust seasoning. Keep chilled until plating.

Make Dough

In a mixing bowl combine warm water, instant yeast, and a pinch of sugar (optional) and let sit 5 minutes until frothy. Stir in olive oil and yogurt (if using). Add flour and salt, mixing until a shaggy dough forms. Knead by hand or with a mixer 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbs more flour.

First Rise and Shape

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes. Punch down, divide into 6 portions, shape into rounds or flat discs (flat discs replicate Turkish pide/pilav accompaniment).

Bake

Preheat oven to 230°C (450°F). Place shaped breads on a baking sheet, optionally brush with olive oil or a little water and sprinkle with sesame or nigella seeds. Bake 6–10 minutes until puffed and lightly golden. Brush warm bread with melted butter or olive oil before serving.

Grate cucumber, squeeze out excess moisture using a kitchen towel or fine sieve until well drained. In a bowl combine Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, chopped dill or mint, salt, and pepper. Mix until smooth. Chill at least 30 minutes for flavors to meld. Adjust garlic, lemon, and salt to taste before serving.

If using fresh tomatoes, finely dice and place in a bowl, drain excess juice if watery. Mix in diced red pepper, red pepper paste (or tomato paste + red pepper flakes), olive oil, lemon juice, and pomegranate molasses if using. Stir in chopped parsley, salt, and additional red pepper flakes to taste. Let sit 10–15 minutes for flavors to develop. Keep at room temperature or chilled.

On each plate spread a generous bed of rice. Place 2–3 skewers of grilled chicken on top of the rice. Add a portion of salad to the side and a warm piece of homemade bread. Serve tzatziki and Turkish sauce in small bowls alongside. Sprinkle chopped parsley and a pinch of sumac or paprika on the chicken and rice, and add a lemon wedge for squeezing over the kebabs. Brush any remaining butter/olive oil over bread prior to serving.

Serve immediately while chicken is hot and bread is warm. Leftover sauces refrigerate up to 3 days (tzatziki) or 4–5 days (Turkish sauce).