Turkish chicken kebabs.
I don’t recall the origin of this marinade, and thus have no understanding of why it is called “Turkish”. I just know I’ve made it for years and we like it. The kebabs always come out tender and juicy.
The following amount is for 3 boneless-skinless chicken thighs cut into roughly 1” pieces:
¼ c. olive oil
¼ c. dry white wine
1 T. lemon juice
3 garlic cloves, minced
1 t. dried oregano
¾ t. sweet paprika
½ t. dried marjoram
Marinade the chicken pieces, stirring occasionally, for no more than 2 hours. Salt and pepper the kebabs well just before grilling.
