Turkish Grilled Chicken and Roasted Vegetables with Lemon and Basil
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  • 10 mins Cook time
  • 40 mins Total time
  • 50 mins Author
  • 1 lb chicken tenders 1 tbsp olive oil 3 tbsp Turkish Spice Blend Vegetables 2 cups broccoli florets 2 cups cauliflower florets 2 cups brussels sprouts, halved 12 1-inch size red/white potatoes, halved 4 lemons, quartered Garnish 1 tbsp sesame seeds ½ cup chopped basil Turkish Spice Blend ½ cup kosher salt 2 tbsp cumin seeds 1 tbsp black and pink peppercorns, each 2 tsp oregano and 5 Turkish bay leaves 2 tsp sweet paprika 2 tsp sumac 1½ tsp cayenne pepper 1 tbsp sesame seeds ¼ cup chopped dried cilantro Instructions Preheat oven to 450° F. Start grill. In a bowl toss together the chicken, olive oil and spice blend. Cover and place in the refrigerator while cutting vegetables. Slice brussels sprouts and potatoes in half, cut broccoli and cauliflower into florets. Quarter the lemons. Pay attention that the vegetables stay similar in size for even roasting. Toss with olive oil and the 2 tablespoons of spice blend. Place on a lined roasting pan. Set aside. Roast the vegetables for 30 minutes and then start to grill the chicken 5 minutes per side for a total of 40 minutes total cook time. Remove chicken from grill, remove vegetables from oven and toss together onto a platter. Squeeze roasted lemon juice over and top with sesame seeds and chopped basil. Season to taste with kosher salt and serve. Spice Blend To make the spice mixture in a small sauté pan toast the cumin and peppercorns until the seeds start to pop, several minutes. Do not burn. Remove from pan and place in spice grinder with oregano, Turkish bay leaves and grind until powder. Add the chopped cilantro to the sauté pan and gently toast and dry over low heat slightly until dried. In a small bowl mix the ground spices with the kosher salt, paprika, sumac, cayenne pepper, sesame seeds and dried cilantro. Store in a airtight container. 3.2.2925



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