Name: Turkish Chicken Skewers Recipe – Tavuk Şiş
Prep time: 20 min
Cook time: 12 min
Total time: 152 min
Ingredients: 700 g boneless skinless chicken thighs or breasts (cut into 1-inch pieces); 1 red bell pepper (cut into large pieces); 1 yellow or green bell pepper (cut into large pieces); 1 large onion (cut into wedges); 8 cherry tomatoes (optional); 60 ml olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons plain yogurt (optional); 3 garlic cloves (finely grated); 1 tablespoon tomato paste; 1 teaspoon paprika; 1 teaspoon dried oregano or thyme; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional)

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This Turkish Chicken Skewers Recipe, known in Türkiye as tavuk şiş, gives you juicy grilled chicken with a bright yogurt-free marinade of olive oil, lemon, garlic and Turkish-style spices. The pieces are tender, lightly smoky and full of flavor, especially when served with rice, grilled vegetables, salad and a cold glass of ayran.

Tavuk şiş is one of the most familiar chicken kebabs in Turkish home cooking and restaurants. The secret is not complicated: cut the chicken evenly, let it rest in a balanced marinade, thread it without crowding the skewers, and cook it over high heat until the outside is lightly charred and the inside remains juicy.

At a Glance

Prep Time: 20 minutes
Marinating Time: 2 hours minimum
Cook Time: 10–12 minutes
Total Time: 2 hours 32 minutes
Servings: 4
Best Method: Grill, grill pan or oven broiler

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What Is Tavuk Şiş?
Turkish Chicken Skewers Recipe Ingredients
How to Make This Turkish Chicken Skewers Recipe
Expert Tips
Common Mistakes
Serving and Presentation
Storage and Reheating
Kitchen Notes
Frequently Asked Questions

What Is Tavuk Şiş?

Tavuk şiş means chicken skewer in Turkish. Small pieces of chicken are marinated with oil, lemon, garlic and spices, then threaded onto skewers and cooked quickly over high heat. The result is a simple but deeply satisfying Turkish kebab with tender meat and slightly charred edges.

In Türkiye, chicken skewers are often served with rice pilaf, grilled peppers, tomatoes, onions, flatbread, sumac onion salad and ayran. It is lighter than many lamb kebabs, but still carries the familiar smoky, spiced character of Turkish grill cooking.

For more Turkish grilled dishes, explore our Turkish kebab recipes collection or browse the kebabs and meatballs category.

Turkish Chicken Skewers Recipe Ingredients

This recipe serves 4 people. Chicken thighs give the juiciest result, but chicken breast can also be used if you avoid overcooking it.

For the Chicken

700 g / 1.5 lb boneless skinless chicken thighs or breasts: Cut into even 1-inch / 2.5 cm pieces. Thighs stay juicier; breasts are leaner.
1 red bell pepper: Cut into large pieces for skewering.
1 yellow or green bell pepper: Adds color and sweetness.
1 large onion: Cut into wedges or large pieces.
8 cherry tomatoes, optional: Add at the end of the skewers or cook separately if very soft.

For the Marinade

60 ml / 1/4 cup olive oil: Helps carry the spices and keeps the chicken moist.
2 tablespoons fresh lemon juice: Brightens the flavor without making the meat harsh.
2 tablespoons plain yogurt, optional: Adds tenderness and a mild tang. Use it if you prefer a softer restaurant-style texture.
3 garlic cloves, finely grated: Gives the marinade its savory depth.
1 tablespoon tomato paste: Adds color and light sweetness.
1 teaspoon paprika: Gives warmth and a Turkish-style red color.
1 teaspoon dried oregano or thyme: Adds herbal aroma.
1/2 teaspoon ground cumin: Use lightly so it supports rather than dominates the chicken.
1 teaspoon salt: Seasons the meat throughout.
1/2 teaspoon black pepper: Adds gentle heat.
1/2 teaspoon red pepper flakes, optional: For a spicier tavuk şiş.

For Serving

Lemon wedges
Fresh parsley
Sumac onion salad
Rice pilaf or flatbread
Ayran or Turkish yogurt sauce

How to Make This Turkish Chicken Skewers Recipe

1. Cut the Chicken Evenly

Pat the chicken dry with paper towels and cut it into even 1-inch / 2.5 cm cubes. Even pieces cook at the same speed, which helps prevent some pieces from drying out while others remain undercooked.

2. Prepare the Marinade

In a large bowl, whisk together olive oil, lemon juice, optional yogurt, grated garlic, tomato paste, paprika, oregano or thyme, cumin, salt, black pepper and red pepper flakes.

The marinade should look smooth and lightly red from the tomato paste and paprika. Taste a tiny amount before adding the chicken; it should be savory, lemony and slightly salty.

3. Marinate the Chicken

Add the chicken pieces to the marinade and mix until every piece is coated. Cover and refrigerate for at least 2 hours. For deeper flavor, marinate for 6 to 12 hours.

Do not leave chicken in a lemon-heavy marinade for too long. Overnight is fine with this balanced marinade, but more than 24 hours can begin to affect the texture.

4. Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes before cooking. Metal skewers do not need soaking and conduct heat well.

Thread the chicken onto the skewers, alternating with onion and pepper pieces if desired. Do not squeeze everything too tightly together; a little space helps heat circulate and allows the chicken to cook evenly.

5. Grill the Chicken Skewers

Preheat the grill or grill pan to medium-high heat. Lightly oil the grates. Cook the skewers for 10 to 12 minutes, turning every few minutes, until the chicken is lightly charred and cooked through.

For food safety, check the thickest chicken pieces with a food thermometer. Chicken should reach 165°F / 74°C internally.

6. Rest and Serve

Transfer the cooked skewers to a plate and let them rest for 3 to 5 minutes. This short rest helps the juices settle. Serve hot with lemon wedges, parsley, rice pilaf, grilled vegetables or flatbread.

Expert Tips for Juicy Turkish Chicken Skewers

Use chicken thighs for the juiciest result. Breast meat works, but it dries faster over high heat.
Cut everything evenly. Uneven chicken pieces are the main reason some bites become dry while others remain undercooked.
Do not crowd the skewers. Tightly packed chicken steams instead of grilling properly.
Marinate long enough. Two hours is good; 6 to 12 hours gives better flavor.
Use a hot grill. High heat gives the smoky edges that make tavuk şiş so appealing.
Check with a thermometer. Time is helpful, but internal temperature is more reliable for chicken.

Common Mistakes to Avoid

Using Very Large Chicken Pieces

Large pieces take too long to cook and may burn outside before the center is safe. Keep the chicken close to 1-inch cubes for quick, even grilling.

Skipping the Marinating Time

The marinade is what gives Turkish chicken skewers their flavor. Even a short 2-hour rest makes a noticeable difference. Without marinating, the chicken tastes flatter and less aromatic.

Packing the Skewers Too Tightly

Chicken pieces need contact with heat. If they are pressed together too firmly, the sides stay pale and the center cooks unevenly. Leave small gaps between pieces.

Cooking Only by Color

Grilled chicken can look browned before it is fully cooked inside. Use a food thermometer and aim for 165°F / 74°C in the thickest piece.

Serving and Presentation

Serve tavuk şiş hot, straight from the grill, with lemon wedges and fresh parsley. A Turkish-style plate often includes rice pilaf, grilled peppers and tomatoes, sumac onions and warm bread.

For side dishes, pair the skewers with Turkish bulgur pilaf, Turkish rice pilaf or a cooling bowl of Turkish cacık. A cold glass of ayran also fits the meal beautifully.

Storage and Reheating

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

Freezer: Freeze cooked chicken pieces without vegetables for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Reheat gently in a covered skillet with a small splash of water, or warm in a 300°F / 150°C oven until hot. Avoid overheating, especially if using chicken breast.

Make-ahead: You can marinate the chicken up to 12 hours ahead. Thread the skewers shortly before cooking for the freshest texture.

Kitchen Notes

Turkish chicken skewers can be cooked on an outdoor grill, a cast-iron grill pan or under an oven broiler. The outdoor grill gives the best smoky flavor, but the marinade still works very well indoors.

Vegetables are optional. In many Turkish grill restaurants, meat and vegetables may be cooked separately so each ingredient reaches the right texture. At home, alternating chicken with peppers and onions is practical and colorful, but avoid very small vegetable pieces because they can burn quickly.

If you prefer a yogurt-based marinade, keep the yogurt amount modest. Too much yogurt can make the surface wet and reduce browning. A small amount tenderizes the chicken while still allowing good grill marks.

Frequently Asked Questions

What is tavuk şiş?

Tavuk şiş is Turkish chicken skewer kebab. Pieces of chicken are marinated with olive oil, lemon, garlic and spices, then threaded onto skewers and grilled until lightly charred. It is commonly served with rice, grilled vegetables, onions, bread and ayran.

Can I use chicken breast for this Turkish Chicken Skewers Recipe?

Yes. Chicken breast works well if you cut it evenly and avoid overcooking. However, chicken thighs are more forgiving because they contain more fat and stay juicier on the grill. If using breast meat, check the temperature early and remove the skewers as soon as they reach 165°F / 74°C.

How long should I marinate chicken skewers?

Marinate the chicken for at least 2 hours. For deeper flavor, 6 to 12 hours is ideal. Avoid marinating for more than 24 hours, especially with lemon juice, because the texture can become less pleasant. Keep the chicken refrigerated the entire time.

Can I cook tavuk şiş in the oven?

Yes. Place the skewers on a foil-lined tray and broil them, turning occasionally, until lightly browned and cooked through. You can also bake them at 425°F / 220°C, though the broiler gives a better grilled effect. Always check that the chicken reaches 165°F / 74°C.

Do I have to use vegetables on the skewers?

No. You can cook the chicken alone and grill peppers, onions and tomatoes separately. This often gives better control because vegetables and chicken do not always cook at the same speed. If you use vegetables on the skewers, cut them large enough so they do not burn too quickly.

Why are my chicken skewers dry?

Dry skewers usually come from overcooking, using very lean chicken breast, cutting the pieces too small or grilling over harsh heat for too long. Use chicken thighs for more moisture, marinate properly and check the internal temperature instead of guessing by appearance.

What should I serve with Turkish chicken skewers?

Serve tavuk şiş with rice pilaf, bulgur pilaf, grilled vegetables, flatbread, sumac onions, cacık or a simple tomato-cucumber salad. Lemon wedges are important because their acidity brightens the grilled chicken and balances the olive oil and spices in the marinade.

Can I freeze marinated chicken?

Yes. Place the raw chicken and marinade in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before skewering and cooking. Do not thaw at room temperature, and discard any used marinade that has touched raw chicken.

This Turkish Chicken Skewers Recipe is simple, smoky and full of Turkish grill flavor. Serve it hot with lemon, pilaf, fresh herbs and a cooling yogurt side.