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April 10, 2010
Grilled Turkish Chicken
with Grilled Chapati

I was in the mood to make a grilled flatbread so I dug through my recipe archive and found this recipe for turkish chicken, which goes great with a grilled flatbread. The recipe has a great red pepper and walnut based sauce which is perfect when smothered over the chicken on a grilled flat bread.

turkish chicken

Ingredients:

For the chicken and the rub:

A Pack of Boneless Skinless Chicken Breast
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil

For the red pepper walnut sauce:

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

For the grilled chapati:

1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water

To begin I combined all the rub ingredients in a bowl and mixed them together. I then cut the chicken breast in equal size portions and added to the rub. This mix went into the fridge for 1 hour.

turkish chicken in a wet rub

In the meantime I made the dough for the Chapati, which is a flat bread that contains no leavening. I like to think of it as a quick and dirty, yet tasty, naan. To make the Chapati I mixed all the Chapati ingredients into a food processor (except for the water) and gave it a quick pulse.

making a chapati

I then drizzled the water in very slowly until the dough formed.

a dough in a food processor

The dough ball was then pulled out of the food processor and allowed to rest at room temperature (tighly covered) for 1 hour.

While the dough was resting and the chicken was in the fridge it was time to make the red pepper walnut sauce. This was pretty easy - just throw all the ingredients into the food processor and run until it has the consistency of pesto.

Before processing:

red pepper and walnut sauce

After processing:

red pepper and walnut sauce

After the sauce was prepared and the Chapati dough has rested for 1 hour I pulled egg size chunks of dough from the ball and rolled them out.

rolling a whole wheat chapati

My grill was prepared for a medium heat which basically consisted of a single layer of coals spread out across the whole kettle. I had the chicken on metal skewers and cooked them until they were done.

turkish chicken recipe on skewers on a weber grill

When the chicken was done I moved the pieces to the cooler side of the grill and tossed the flatbreads over the direct heat. After a few minutes they started to bubble and I flipped them over. After a few more minutes they were done.

grilled flatbreads and kabobs

Here are some pictures of the assembled meal. The sauce had a wonderful flavor and very nice consistency with walnuts and breadcrumbs incorporated along with the red peppers and spices, the chicken was delicious with a hint of spice from the cumin and the flat bread was crisp yet soft enough to support the meal. I was very happy with this recipe!

instructions how to make turkish chicken with grilled chapati