Turkish Scorpion Chicken Kebabs
This chicken kebab recipe is an amalgam of all my favorite elements of excellent food; unique, spicy, and rich. Uniquely assembled, the chicken thighs are firmly packed together on two skewers to create a roast-like piece of meat. On the grill, I treat these kebabs as if they were roasts, and cooking them towards a target temperature of 165 degrees F. Spicy arrives in spades with a few drops of Scorpion Pineapple hot sauce from Arthur Wayne Hot Sauce of Missoula, Montana. This sauce contains the scorpion moruga chili, which is one of the hottest peppers in the world, but the heat is balanced with pineapple and local Montana honey. Marinated for 8 hours in a Greek yogurt and Saison du BUFF sauce, the chicken thighs velvety and richly flavored.
  • 2 lbs. boneless skinless chicken thighs
  • 6 oz. Saison du BUFF
  • Several drops of Scorpion Pineapple hot sauce (be careful with this one)
  • 1 cup Greek yogurt
  • 2 TBSP freshly squeezed lemon juice
  • 2 TBSP ketchup
  • 1 TBSP kosher salt
  • 1 tsp freshly ground black pepper
  • 1 TBSP Kashmiri pepper flakes
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1/8 tsp cinnamon
  1. Mix together the Saison du BUFF, Greek yogurt, Scorpion Pineapple hot sauce, lemon juice, ketchup, and spices (reserve 1 cup for later)
  2. Place the chicken thighs in the marinade and refrigerate for at least 8 hours
  3. Skewer the marinated chicken thighs with two skewers (stability, trust me)
  4. Pack the thighs tightly to create a loaf-like structure
  5. Grill in the Big Green Egg or other grill at 400°F until the internal temperature reaches 165°F
  6. Remove the thighs from the skewers and serve with reserved marinade/sauce
  7. Afiyet olsun!

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