TURKISH CHICKEN KABOBS ON A TRAEGER GRILLENJOY DAN:

IZGARA TAVUK SIS KABABI) CHICKEN  KABOBS ON A TRAEGER GRILL

       (A TURKISH RECIPE)                                                                                            By CHEF DAN:

Serves 6

SKEWERS:

2 pounds boneless, skinless chicken breasts

1 green bell pepper

1 red bell pepper

1 red onion

1 pineapple

MARINATE:

1 cup plain yogurt

1/2-cup grape seed oil

3/4-cup soy sauce

1/4-cup Worcestershire sauce

2 tablespoon dry mustard

1/4- EACH cup lemon juice, and wine vinegar

2 garlic cloves, minced

2 teaspoon EACH smoked paprika, Tandoori powder, and Tamarac powder

DIRECTIONS:

1.   Cut chicken bell peppers red onion, and pineapple into 1–inch cubes.

2.   Place chicken in zip lock bag add marinate and refrigerate for 4 hours or overnight.

3.   Place all the vegetables in a separate bowl and refrigerate until marinate process is complete.

4.   Start layering onto skewers, chicken peppers, onion, and pineapple.

5.    Start the Traeger grill on smoke with the lid open until the fire is established about 5 minutes.

6.   Close lid and preheat for 15 minutes.

7.   Add skewers to the grill and smoke for 1-1/2-to 2 hours.

8.   Turn temperature to 300 degrees F and cook until internal temperature is 165 F.

9.   Should about 20-30 minutes.

10.                Remove from skewers and start eating.

FOODIST DAN:                                              BON-APPETITE!!