Turkish Chicken Kebab

If you have run out of ideas for chicken, this is the one to make. Quick to put together, and the yogurt marinade does something no dry rub can — it tenderizes as it seasons.

I serve it with bulgur pilaf, though rice works just as well.

Serves 4
Marinating time: 2 hours minimum

Ingredients

1 lb boneless chicken breast
3 tablespoons yogurt
2 tablespoons cornstarch
1 tablespoon lemon juice
1 clove garlic, minced
2 red onions
1 teaspoon ground coriander
Olive oil
Salt
Freshly ground black pepper

To finish

Fresh rosemary sprigs

To serve

Lavash or flatbread
Bulgur pilaf

Method

Cut the chicken into 1-inch cubes. Uniform size matters more than it sounds — mixed sizes mean some pieces dry out while others are still raw.

Put the chicken in a wide bowl with the lemon juice, cornstarch, garlic, yogurt, coriander, salt and pepper. Mix until every piece is coated.

Cover and refrigerate for at least 2 hours, or overnight. Fifteen minutes is not enough for the yogurt to do its work — the lactic acid needs time to break down the surface of the meat, and that is the whole reason for marinating chicken breast this way.

Take the chicken out 20 minutes before cooking so it is not fridge-cold going onto the heat.

Cut the red onions into wedges, keeping a bit of root on each so the layers hold together.

Heat a grill or grill pan until properly hot.

Thread the chicken and onion onto skewers — two pieces of chicken to one wedge of onion. The onion protects the chicken on either side of it and sweetens as it chars.

If you are using wooden skewers, soak them in water for 30 minutes first.

Brush the onions with olive oil.

Grill for 10 to 12 minutes, turning regularly, until the chicken is cooked through and lightly charred at the edges. Breast meat goes from done to dry in about a minute, so pull it as soon as it is cooked.

Rest the skewers for 3 to 4 minutes before serving.

To serve, lay a folded lavash on one side of the plate and spoon bulgur pilaf onto the other. Set the skewers on the bread — the bread catches the juices, which is the best part of the plate.

Scatter with fresh rosemary.