The Weeknight Alternative To Turkish Kebabs

Ingredients

• 600 g Chicken Breast (cut into 1–2 cm cubes)
• 1 tsp Salt (for seasoning)
• 1 tsp Paprika (sweet or smoked)
• 1 tsp Oregano (Turkish or Greek) (dried)
• 1 tsp Garlic Powder
• 0.5 tsp Cumin
• 1 tsp Black Pepper (ground)
• 2 tbsp Olive Oil (extra virgin)
• 1 medium Onion (finely diced)
• 1 medium Red Bell Pepper (finely diced)
• 2 pieces Green Chilies (thinly sliced)
• 15 g Butter (unsalted, melted)
• 1 tbsp Red Pepper Paste (optional, substitute extra tomato paste)
• 1 tbsp Tomato Paste
• 3 tsp Oregano (dried)
• 1 tsp Paprika
• 0.5 tsp Sumac
• 0.5 tsp Turkish Chili Flakes
• 0.25 tsp Salt (optional, adjust to taste)
• 45 g Cream Cheese (softened)
• 250 g Shell Pasta (cavatappi or conchiglie)
• 2 tbsp Greek Yogurt (strained) (for garnish)
• 1 tbsp Fresh Parsley (chopped)
• 1 piece Stock Cube (chicken or vegetable)
• 350 ml Pasta Water (reserved from cooking pasta)

Instructions

1. Season and Cube Chicken

   Trim any fat from the chicken breasts and cut into 1–2 cm cubes. In a mixing bowl combine 1 tsp salt, 1 tsp paprika, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp cumin, ½ tsp ground black pepper, and 2 tbsp olive oil. Add the chicken cubes, toss to coat, and set aside.

   Time: PT3M

2. Prep Vegetables

   Finely dice 1 medium onion and 1 red bell pepper. Slice 2 green chilies thinly. Set aside.

   Time: PT2M

3. Cook Pasta with Stock

   Bring a large pot of salted water to boil, add 1 stock cube, then add 250 g shell pasta. Cook according to package (≈11 min) until al dente. Reserve 350 ml of the starchy cooking water, then drain the pasta.

   Time: PT10M

   Temperature: boiling

4. Sauté Onion

   Heat the large sauté pan over medium‑high heat, melt 15 g butter. Add the diced onion and sauté 2‑3 minutes until softened and lightly browned.

   Time: PT2M

   Temperature: medium-high

5. Cook Chicken

   Push the onion to one side of the pan. Add the seasoned chicken cubes, spreading them in a single layer. Cook 2 minutes, stir, then continue cooking another 3 minutes until the chicken is just cooked through.

   Time: PT3M

   Temperature: medium-high

6. Add Peppers and Garlic

   Add the diced red pepper and sliced chilies to the pan, sauté 1 minute. Then add 4 minced garlic cloves and cook 1 minute until fragrant.

   Time: PT1M

   Temperature: medium-high

7. Incorporate Pastes and Spices

   Stir in 1 tbsp red pepper paste, 1 tbsp tomato paste, 3 tsp dried oregano, 1 tsp paprika, ½ tsp sumac, ½ tsp Turkish chili flakes, ½ tsp black pepper, and ¼ tsp salt. Cook 1 minute, allowing the mixture to brown slightly and release aromas.

   Time: PT1M

   Temperature: medium-high

8. Build the Creamy Sauce

   Pour in the reserved pasta water a little at a time, stirring to deglaze the pan. Continue adding until you have used about 300‑400 ml, allowing the sauce to thicken. Reduce heat to medium and stir in 45 g cream cheese until fully melted and the sauce becomes glossy.

   Time: PT2M

   Temperature: medium

9. Combine Pasta and Sauce

   Add the drained pasta to the pan, toss to coat evenly with the creamy sauce. Cook 1 minute so the pasta absorbs the flavors.

   Time: PT1M

   Temperature: medium

10. Finish and Garnish

    Remove from heat. Top each serving with a generous dollop of strained Greek yogurt, sprinkle chopped parsley and a pinch of chili flakes.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

60 g

Fat

16 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Boneless chicken thigh
• Instead of Oregano (Turkish or Greek): Italian oregano
• Instead of Olive Oil: Vegetable oil
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Green Chilies: Jalapeño
• Instead of Butter: Olive oil
• Instead of Red Pepper Paste: Extra tomato paste
• Instead of Turkish Chili Flakes: Crushed red pepper
• Instead of Cream Cheese: Soft goat cheese, Vegan cream cheese
• Instead of Shell Pasta: Any short pasta
• Instead of Greek Yogurt (strained): Sour cream

Equipment Needed

• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Large Sauté Pan
• Pasta Pot
• Colander
• Wooden Spoon or Spatula
• Grater (optional)

Critical Steps — Do Not Skip

• Season and Cube Chicken
• Cook Chicken
• Build the Creamy Sauce

Chef Tips from the Video

• Use a good-quality stock cube for deeper flavor.
• Reserve pasta water before draining; the starch helps emulsify the sauce.
• For extra heat, increase Turkish chili flakes or add a pinch of cayenne.
• Garnish with fresh mint instead of parsley for a different twist.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can freeze for up to 1 month; reheat gently and add a splash of water if needed.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Marinate chicken for up to 2 hours before cooking.
• Prepare the sauce base (pastes and spices) ahead and store in the fridge.
• Cook pasta al dente and reheat in the sauce; avoid overcooking.

Frequently Asked Questions