Cucumber Yogurt Dip (Cacik)

Serves N/A

Prep. time 5 minutes

Cooking time 0 minutes

Ingredients

2 cucumbers, finely diced

1½ cups strained yogurt (or 2 cups regular yogurt)

1 tablespoon lemon juice

¼ cup water

1 clove garlic, mashed

Salt to taste

1 tablespoon olive oil

2 teaspoons dried mint or fresh dill

Directions

1. Combine the lemon juice, water, and yogurt in a mixing bowl.
2. Add the diced cucumber, mashed garlic, salt, and dried mint.
3. Stir to combine well. Drizzle the olive oil on top and serve.

Sesame Seed Chicken (Susamli Tavuk)

Serves 4

Prep. time 10 minutes

Cooking time 45 minutes

Ingredients

1 pound chicken wing drummettes

¾ cup sesame seeds

¼ cup breadcrumbs

½ cup milk

½ teaspoon cayenne pepper, ground

Salt and ground pepper to taste

Directions

1. Add the milk to a mixing bowl.
2. In another mixing bowl, combine the crushed pepper, sesame seeds, breadcrumbs, ground pepper, and salt.
3. Coat the chicken with the milk and then with the sesame mixture.
4. Preheat the oven to 400°F. Line a baking dish with parchment paper.
5. Bake the chicken drumsticks for 40–45 minutes until they turn golden.
6. Serve warm, with or without favorite dipping sauce, if desired.

Turkish Chicken Kebabs

Serves 4

Prep. time 10 minutes

Marinating time 2-12 hours

Cooking time 10–12 minutes

Ingredients

2½ pounds boneless, skinless chicken thighs, halved

2 tablespoons olive oil

2 tablespoons tomato ketchup

1 cup whole-milk Greek yogurt

6 cloves garlic, minced

2 tablespoons lemon juice, or more to taste

1 tablespoon Aleppo red pepper flakes

1½ teaspoons ground cumin

1 teaspoon ground pepper

1 tablespoon salt

⅛ teaspoon ground cinnamon

1 teaspoon paprika

Directions

1. In a mixing bowl, combine the olive oil, yogurt, lemon juice, ketchup, salt, cumin, black pepper, garlic, red pepper flakes, paprika, and cinnamon.
2. Add the chicken and coat well. Cover the bowl and refrigerate for 2 hours or overnight.
3. Preheat an outdoor grill to medium-high heat. Grease grill with some cooking spray.
4. Pierce the marinated chicken one by one on 2 skewers.
5. Grill for 3–4 minutes per side; continue turning for 5–6 more minutes until the juices run clear and chicken is no longer pink in the center and has reached an internal temperature of 165⁰F on an instant-read thermometer.
6. Serve warm.