Turkish Chicken Kebab Platter
Marinated chicken skewers with crispy fries, rice, charred peppers & tomatoes, and crunchy cabbage slaw—a weeknight version of the Turkish doner spot classic.
- Total time
- 28 min
- Servings
- 2
- Calories
- 685
- Protein
- 52g
Ingredients
- 1 lb boneless chicken thighs or breasts, cut into 1.5-inch chunks
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 each green bell pepper & tomato, halved
- 2 cups green cabbage, finely shredded
- 2 cups cooked white rice (day-old or fresh)
Instructions
- 1
Toss chicken with 2 tbsp olive oil, lemon juice, minced garlic, paprika, salt, and pepper. Let sit 5 minutes.
- 2
Heat a 12-inch cast iron skillet or grill pan over medium-high until smoking, ~2 minutes.
- 3
Thread chicken onto skewers or cook directly in the pan. Sear 3 minutes per side until edges char and meat is cooked through.
- 4
Push chicken to the side; add pepper halves and tomato halves cut-side down. Cook 3 minutes until charred.
- 5
Dress cabbage with remaining 1 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper.
- 6
Warm rice in a skillet or microwave 2 minutes. Plate rice, top with chicken, charred veggies, and cabbage slaw. Serve hot.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- metal skewers (optional)
- cutting board
- knife
- bowl
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