Turkish Chicken Skewers Recipe – Tavuk Şiş
Juicy Turkish chicken skewers marinated with olive oil, lemon, garlic, tomato paste and spices, then grilled until lightly charred.
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
Marinade
- 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
Instructions
- Cut chicken into even 1-inch / 2.5 cm pieces.
- Whisk olive oil, lemon juice, optional yogurt, garlic, tomato paste, paprika, oregano or thyme, cumin, salt, black pepper and red pepper flakes in a bowl.
- Add chicken and coat well. Cover and refrigerate for at least 2 hours, ideally 6 to 12 hours.
- Soak wooden skewers in water for 30 minutes if using.
- Thread chicken onto skewers with peppers and onions, leaving small gaps between pieces.
- Preheat grill or grill pan to medium-high heat and lightly oil the grates.
- Grill for 10 to 12 minutes, turning occasionally, until lightly charred and cooked through.
- Check that chicken reaches 165°F / 74°C internally.
- Rest for 3 to 5 minutes and serve with lemon, herbs, pilaf and yogurt sides.
Notes
- Chicken thighs give the juiciest result.
- Do not pack the skewers too tightly.
- Use a food thermometer for safety.
- Marinate in the refrigerator, not at room temperature.
- Discard marinade that has touched raw chicken.