Chicken barbecue in the oven (Tavuk kanat)

For the recipe, we will also need 6 small skewers. Rinse chicken wings under running water. Remove any remaining moisture with paper towels. We cut each wing in the joint area into two halves.

Place the meat in a container suitable for marinating. Pour all the dry spices and a clove of garlic passed through the press. If there is no seasoning for barbecue, take a teaspoon of salt and a pinch of ground black pepper.

Add yogurt, vegetable oil, squeezed juice of half a lemon and tomato paste.

Thoroughly mix the wings with the marinade. We leave them on the table for 40 minutes. During this time, mix the contents of the container again. Advice! Soak wooden skewers in cold water. In this form, they will not burn in the oven and nourish the meat with a light aroma of a fire. Keep the skewers in the water for at least 30 minutes. Then transfer them to a paper towel. While the chicken wings are marinating, cover the bottom of the baking sheet with parchment paper to prevent the meat juices from burning. Since our barbecue is in the chicken oven on the grill - we set it on top of the baking sheet.

Marinated meat is not strung too tightly on skewers. It is desirable that the same parts of chicken wings are on one skewer. Place the skewers on a wire rack at a small distance from each other. Preheat the oven to 270˚C. We place a baking sheet with meat in it. We fry the meat in three stages for 10 minutes in two modes: "top-bottom" and "convection". During this time, the skewers will turn over twice. The first stage: we bake the wings for seven minutes in the “top-bottom” mode, then turn on the “convection” mode for three minutes, return the “top-bottom” mode. We take out the baking sheet, turn the skewers over and send the meat back to the oven. We repeat the first step two more times. If the wings start to burn at the end of cooking, lower the oven temperature to 250˚C.

After 30 minutes from the start of cooking, our Turkish oven chicken kebab recipe is ready. Serve the wings hot as an independent dish with pickled onions and herbs. According to Turkish traditions, we offer bread to collect all the meat juices. As a side dish, you can use vegetable salad, rice or lentils.
Enjoy your meal!