Turkish-Style Tea Rubbed Kebabs
Ingredients:
- 2 tablespoons black tea rubs (a mixture of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 1/4 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl.
Marinate the Chicken:
- In a large bowl, combine the chicken cubes, yogurt, minced garlic, lemon juice, olive oil, ground cumin, ground coriander, paprika, and a generous amount of the tea rub mixture. Season with salt and pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Preheat the Grill:
- Preheat your grill to medium-high heat.
Thread the Kebabs:
- Thread the marinated chicken and the bell pepper, onion pieces onto the soaked wooden skewers, alternating between the chicken and vegetables.
Grill the Kebabs:
- Place the skewers on the grill and cook for 5-7 minutes per side, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Serve:
- Remove the kebabs from the grill and let them rest for a couple of minutes. Serve the tea rubbed Turkish-style kebabs hot, garnished with fresh herbs and accompanied by rice or pita bread.