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. JOIN: SUBSCRIBE: ►SUBSCRIBE ► ►► ►CHECK OUT OUR TURKISH CHANNEL ► ►► ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► ►Our Amazon Store for USA Shopping: ►To subscribe our Turkish channel: To follow what is happening in our kitchen and cooking school; ►Facebook: ►Instagram: ►Twitter: ►Website: ►The handcraft products that we use in our kitchen: