Tavuk şiş – Turkish yogurt-marinated chicken skewers Recipe
Tavuk şiş are tender pieces of chicken marinated in yogurt and spices, threaded onto skewers and grilled. In Turkey it’s a classic of ocakbaşı-style restaurants, but also a frequent guest at home barbecues. The flavor is somewhat similar to Greek souvlaki, but thanks to the yogurt marinade the meat is exceptionally juicy and slightly tangy.
Yogurt and spices tenderize the chicken and keep it incredibly juicy, while the high-heat grilling gives it a lightly charred, restaurant-style flavor that’s easy to recreate at home.
Chef's tips
Cut the chicken into even pieces so they cook at the same rate, and don’t skip the soaking of wooden skewers if you’re grilling over open heat. For the best flavor, marinate the meat overnight and bring it to room temperature for about 20 minutes before grilling.
How to serve
Serve the skewers on warm flatbreads with chopped tomatoes, cucumbers, red onion, and plenty of fresh herbs like parsley or mint. Add a simple garlic-yogurt sauce and a wedge of lemon for squeezing over the top.
Ingredients
- chicken breast boneless, skinless - 700 g
- plain yogurt thick - 150 g
- vegetable oil - 30 ml
- garlic pressed - 3 cloves
- sweet paprika, ground - 5 g
- hot paprika, ground - 2 g
- ground cumin - 3 g
- lemon juice freshly squeezed - 15 ml
- salt to taste - 6 g
- black pepper - 2 g
- red bell pepper to thread between the pieces of meat, optional - 1 piece
- red onion for serving or for the skewers - 1 piece
- skewers wooden or metal
Preparation
- Cut the chicken breast into fairly large, even cubes, about 2.5 cm, so they don’t dry out too quickly on the grill.
- In a bowl, mix the yogurt, oil, pressed garlic, sweet and hot paprika, cumin, lemon juice, salt, and pepper until you get a smooth marinade.
- Add the chicken pieces to the marinade and mix thoroughly with your hand or a spoon so that every piece is coated in the sauce.
- Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, preferably 3–4 hours; if you have time, you can leave it overnight.
- If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t burn on the grill.
- Cut the red bell pepper into larger squares and the onion into thick pieces if you want to thread them together with the meat.
- Thread the chicken and vegetables onto the skewers alternately, without packing them too tightly so the heat can reach the center.
- Preheat the grill, grill pan, or oven with grill function to a high temperature.
- Place the skewers on the hot grate or pan and grill for about 10–15 minutes, turning every few minutes, until the meat is fully cooked, lightly browned on the outside, and juicy inside.
- Check one piece by cutting it with a knife – there should be no pink meat or clear juices inside.
- Serve immediately, ideally with rice, roasted vegetables or salad, and yogurt.
Storage
Upieczone szaszłyki przechowuj w lodówce do 2 dni, najlepiej bez patyczków, i podgrzewaj krótko na patelni lub w piekarniku, żeby nie wysuszyć mięsa. Możesz też zamrozić upieczone kawałki kurczaka bez warzyw i wykorzystać później do sałatek lub wrapów.
