Best Turkish Chicken Tacos Recipes

SHREDDED CHICKEN TACOS

Shredded Chicken Tacos image

Deliciously seasoned shredded chicken tacos are the perfect choice for taco night. This chicken taco recipe is fast and simple to make any day of the week.

Provided by Diana

Number Of Ingredients 9

Ingredients

1 ½ pounds chicken breasts (skinless boneless)
2 teaspoons vegetable oil
½ yellow onion (minced)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
½ cup salsa

Steps:

Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
Serve in warmed up tortillas or taco shells with your favorite toppings.

Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 25 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

TURKISH CHICKEN KEBABS

Turkish Chicken Kebabs image

I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.

Provided by Chef John

Categories World Cuisine Recipes Middle Eastern Turkish

Time 2h27m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons olive oil
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
⅛ teaspoon ground cinnamon
2 ½ pounds boneless, skinless chicken thighs, halved
4 long metal skewers

Steps:

Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g