Chicken Shish Kebab

Ingredients

• 500 g Chicken Breast (boneless, skinless, cut into 1‑cm cubes)
• 1 piece Red Bell Pepper (seeded, diced)
• 1 piece Green Bell Pepper (seeded, diced)
• 4 cloves Garlic (peeled, minced)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Turkish Red Pepper Flakes (Pul Biber) (optional, can use regular red pepper flakes)
• 1 tsp Salt (heaping, adjust to taste)
• 3 tbsp Unsalted Butter (room temperature, divided)
• 1 tbsp Sunflower Oil (for sauce, can use olive oil)
• 2 tbsp Hot Water (helps release flavor from pepper flakes)
• 4 pieces Lavash Bread (warmed for serving)
• 1 piece Tomato (sliced for garnish)
• 1 piece White Onion (thinly sliced for garnish)
• 1 tsp Sumac (for garnish)
• 6 pieces Wooden Skewers (soaked in water 30 min before use)

Instructions

1. Prep Vegetables & Garlic

   Dice the red and green bell peppers into small cubes. Peel and mince the garlic cloves. Set aside.

   Time: PT10M

2. Cube the Chicken

   Trim the chicken breast and cut into 1‑cm bite‑size cubes.

   Time: PT5M

3. Mix Marinade

   In a mixing bowl combine the chicken cubes, diced peppers, minced garlic, chopped parsley, red pepper flakes, heaping tsp of salt, 1 tbsp butter, and 2 tbsp hot water. Mix thoroughly until everything is evenly coated.

   Time: PT5M

4. Marinate & Soak Skewers

   Cover the bowl with plastic wrap and refrigerate for 40 minutes. Meanwhile, place wooden skewers in a bowl of water to soak.

   Time: PT40M

5. Preheat Grill

   Place the cast‑iron grill or grill pan over medium‑high heat and let it heat up until it’s hot (about 200°C).

   Time: PT5M

   Temperature: 200°C

6. Shape Kebabs on Skewers

   Remove a handful of the marinated mixture, wet your hands with a little water, and press the meat onto a soaked skewer, forming a thin, even kebab about 2‑inch long. Repeat for all skewers.

   Time: PT10M

7. Grill Kebabs

   Place the skewers on the hot grill. Grill, turning every 2‑3 minutes, until the chicken is cooked through and lightly charred, about 12 minutes total.

   Time: PT12M

   Temperature: 200°C

8. Prepare Butter‑Parsley Sauce

   While the kebabs grill, melt 2 tbsp butter with 1 tbsp sunflower oil in a small saucepan over medium heat. Add a pinch of red pepper flakes and a splash of water, stir, then stir in the chopped parsley. Remove from heat.

   Time: PT5M

   Temperature: 150°C

9. Baste Kebabs

   During the last 2 minutes of grilling, brush the butter‑parsley sauce over the kebabs.

   Time: PT2M

10. Rest Kebabs

    Remove the kebabs from the grill and let them rest for 2 minutes.

    Time: PT2M

11. Plate & Garnish

    Warm the lavash briefly, then place each kebab on a piece of lavash. Top with sliced tomato, onion, a sprinkle of sumac, and extra chopped parsley. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

288

Protein

22 g

Carbohydrates

16 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Boneless chicken thigh
• Instead of Red Bell Pepper: Red chili flakes (if you like heat)
• Instead of Turkish Red Pepper Flakes (Pul Biber): Regular red pepper flakes
• Instead of Unsalted Butter: Margarine
• Instead of Sunflower Oil: Olive oil
• Instead of Lavash Bread: Flatbread, Pita
• Instead of White Onion: Red onion
• Instead of Wooden Skewers: Metal skewers

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Plastic Wrap (optional)
• Cast Iron Grill or Grill Pan
• Tongs
• Small Saucepan
• Basting Brush (optional)
• Serving Plate (optional)
• Measuring Spoons (optional)

Critical Steps — Do Not Skip

• Mixing the chicken with hot water and red pepper flakes to unlock flavor.
• Marinating the mixture in the refrigerator for at least 40 minutes.
• Shaping the kebabs so they stay together on the skewer.
• Grilling until the chicken is fully cooked but still juicy.
• Basting with butter‑parsley sauce to prevent dryness.

Chef Tips from the Video

• Adding a splash of hot water to the pepper flakes releases hidden aromatics.
• Butter is the secret to a moist chicken kebab; it compensates for the low fat content of chicken.
• Use a wet hand when shaping the kebabs – the moisture prevents sticking.

Troubleshooting

Storage

Refrigerator: Store any leftover kebabs in an airtight container for up to 2 days. Reheat gently on a skillet.

Freezer: Kebabs can be frozen raw on skewers for up to 1 month; thaw overnight before grilling.

Room temperature: Do not leave cooked kebabs at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken mixture a few hours ahead for deeper flavor.
• Prepare the butter‑parsley sauce and store it in the fridge; reheat briefly before basting.
• Soak wooden skewers while the meat marinates to save time.