Highs in the 70’s, clear blue skies, and the beginning of spring break…This calls for only one thing.
Mangal (also known as turkish style bbq) is a right of passage for anyone involved in turkish culture. It is the highlight of the spring/summer season and is, definitely, a must. My day has become a little more bright (if that is possible on this sunny day) just knowing mangal will happen! And the best part is that it is SO easy!
Without further ado, the recipe:
- Deboned chicken (thighs or flattened or butterflied breasts)
- Olive oil
- chili powder (optional)
- Cut the fat from the chicken and save it for greasing the grill
- Dredge the chicken (now flattened/ thin) in olive oil until it is all coated
- Mix the salt and spices together on a plate (use chili powder if you like your chicken spicy). Make a lovely pile, don’t be stingy! (Usually my ratio is about 1:3:2:1alt:cumin:paprika:chili but I eye ball it)
- Place the chicken in the spices so they stick to it. Rub the spices all over the chicken with your hands (the chicken will now be tinted red)
Now it is ready for the grill!
Even the act of grilling mangal is a little different than the traditional american style. For instance, you don’t use charcoal at all when you grill mangal, simply wood. However, we usually put a few briquets to get the fire started with the wood bundle. You should wait until the wood begins to ash before you throw on the mangal.
As the fire is burning, use the fat from the trimmed chicken to grease the grill. This will keep your chicken from sticking and pulling apart.
Cook the mangal on both sides until it is done.
Typically when we cook mangal, we will also throw some onion slices, cubanelle peppers (mild), and sometimes mushrooms on the grill as well.
Mangal is more than a meal, it is an EVENT! Have a turkish-styled BBQ on your porch, at your friends house, or even the lake!
Afiyet olsun 🙂