How To Make Turkish Chicken Kebab (Tavuk Şiş)

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, trimmed of fat)
• 1 piece Brown Onion (medium, sliced then diced)
• 3 cloves Garlic (crushed)
• 1 tablespoon Tomato Paste (plain, no added sugar)
• 1 cup Plain Yogurt (unsweetened, full‑fat or Greek)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 teaspoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 tablespoon Salt (kosher or table salt)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Paprika
• 0.5 teaspoon Ground Cinnamon
• 0.5 teaspoon Ground Black Pepper
• 1 tablespoon Aleppo Chili Powder (if unavailable, substitute 1 teaspoon ground chili powder)
• 8 pieces Metal Skewers (sturdy metal; bamboo can be used if soaked 30 min)

Instructions

1. Trim and Dice Chicken

   Remove any tendons or excess fat from the chicken breasts, then cut the meat into 1 cm cubes.

   Time: PT10M

2. Dice the Onion

   Slice the brown onion through the middle, then dice it finely.

   Time: PT5M

3. Prepare the Marinade

   In a large mixing bowl combine the diced chicken, diced onion, crushed garlic, tomato paste, plain yogurt, lemon juice, vegetable oil, salt, cumin, paprika, cinnamon, black pepper, and Aleppo chili powder. Mix until everything is evenly coated.

   Time: PT5M

4. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.

   Time: PT2H

5. Preheat the Grill

   Heat the grill to medium‑high (about 190‑200 °C / 375‑400 °F).

   Time: PT10M

   Temperature: Medium-high

6. Thread Chicken onto Skewers

   Thread the marinated chicken cubes onto the metal skewers, leaving a little space between pieces. Optionally intersperse onion pieces.

   Time: PT5M

7. Grill the Kebabs

   Place the skewers on the hot grill. Rotate every 30 seconds for even cooking, total grilling time about 8 minutes until the chicken is firm and lightly charred.

   Time: PT8M

   Temperature: Medium-high

8. Rest the Kebabs

   Remove the skewers from the grill and let them rest for 2 minutes before serving.

   Time: PT2M

9. Serve

   Serve the hot chicken kebabs with rice, salad, or chips. Squeeze fresh lemon juice over the top just before eating.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g