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–+ servings
Turkish Chicken Shish Kebabs

Turkish Chicken Shish Kebabs (Tavuk Siş)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
Summer is just around the corner and what could be better for the first barbecue of the season than BBQ Chicken Shish Kebabs? Marinated in yoghurt and spices, these kebabs are beautifully tender and have a delicious tang. Serve with Homemade Tzatziki / Cacık!
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 12 hours
Total Time 12 hours 25 minutes
Serves 2 -4

Ingredients

for the marinade:

  • 3 Tbsp yoghurt
  • juice of half a lemon approx 25ml
  • small sprig rosemary leaves only, finely chopped
  • 1 tsp dried oregano
  • 1 tsp mild chilli flakes or pul biber, see note
  • 1 tsp paprika powder
  • ½ tsp salt
  • freshly ground black pepper

for the Homemade Tzatziki/Cacık:

  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 clove garlic crushed
  • 250 g thick Greek-Style yoghurt
  • ½ a cucumber skin peeled if very thick, finely diced
  • ½ tsp salt

for the kebabs:

  • 750 g chicken thighs boneless and skinless, diced in bite-sized pieces
  • 3 red onions peeled and quartered
  • 4 large flatbreads

optional:

  • 2 red or green bell peppers/capsicums in 2.5cm / 1in. dice
  • 1 Tbsp runny honey
  • 1 Tbsp pomegranate molasses
  • lemon slices

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • Up to 24 hours before you want to cook the chicken, whisk together all marinade ingredients. Add the chicken, stir well to coat, then cover and refrigerate until needed. Even half an hour in the marinade is better than nothing at all, though several hours is better.
  • To make the Tzatziki/Cacık, stir together all ingredients and chill until needed. Can be made up to 8 hours in advance.
  • To prepare the kebabs, thread the chicken onto metal skewers, alternating with onion and bell pepper (if using). If you are using wooden skewers soak them in water for half an hour before using. Heat the grill or BBQ to medium-high, brush with oil and cook the chicken kebabs for 10 minutes, turning halfway, until charred and cooked through. If using, drizzle with a little honey and pomegranate molasses in the last 2 minutes of grilling.
  • Serve immediately with Tzatziki/Cacık, lemon slices, and flatbreads.

Notes

Pul Biber, sometimes known as Aleppo Pepper is intrinsic to Turkish cooking. They are a  type of chilli flake and come in every heat from Tatlı (sweet) to Çok Çok Acı - very very hot! You can substitute them with chilli flakes of your choosing, or buy them online.

Nutrition

Serving: 1grams | Calories: 870kcal | Carbohydrates: 84g | Protein: 58g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Cholesterol: 245mg | Sodium: 1464mg | Fiber: 5g | Sugar: 28g