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Turkish Chicken Durum

I love prepping food beforehand, makes my life easier and that way I’m not rushed for time when I’m cooking in the evening. I will usually marinate the chicken the night before and prep the bread the morning I make this for dinner. Served with my homemade lavash bread, fresh salad and French fries, it makes for a delicious evening meal.

Preparation Time 20 minutes

Cook Time 50 minutes

Serves 4-6


1 kg chicken thighs - skinless and boneless

1 cup yogurt- unsweetened

3 cloves garlic- minced

1 1/2 teaspoon coriander powder

2 teaspoon cumin powder

1 teaspoon cayenne pepper

1 1/2 teaspoon onion powder

1/2 teaspoon black pepper

2 1/2 tablespoon tomato paste

1 1/2 teaspoon salt

1 tablespoon fresh lemon juice

2 teaspoon olive oil

Recipe for the Lavash Bread is here


  1. Marinate the chicken in all the ingredients, except the oil.

  2. Add the oil and mix it through once more.

  3. Cover and allow it to marinate in the fridge for 4-6 hours or better, overnight.

  4. Soak skewers in water for 30 minutes. This prevents the skewers from burning when they cook.

  5. Thread the chicken onto the skewers. Place them on a plate.

  6. Line a baking sheet with foil. Place the chicken on the lined baking sheet.

  7. Bake the chicken at 180c, for 30 minutes, then broil for a further 3-4 minutes

  8. Serve with Lavash bread, salad and fries.

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