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

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs
• Instead of Brown Onion: White Onion
• Instead of Plain Yogurt: Greek Yogurt
• Instead of Aleppo Chili Powder: 1 tsp ground chili powder
• Instead of Metal Skewers: Bamboo skewers (soaked)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Grill
• Metal Skewers
• Tongs
• Serving Plate

Critical Steps — Do Not Skip

• Trim and dice chicken into uniform 1 cm cubes.
• Mix all ingredients into a smooth, well‑combined marinade.
• Marinate for at least 2 hours in the refrigerator.
• Preheat grill to medium‑high heat.
• Thread chicken onto skewers with even spacing.
• Grill, rotating every 30 seconds, until firm and lightly charred.

Chef Tips from the Video

• Use Greek yogurt for extra tang and a thicker coating.
• Add a pinch of sumac to the finished kebabs for authentic Turkish flavor.
• Soak bamboo skewers in water for at least 30 minutes to prevent burning.
• Let the kebabs rest a couple of minutes after grilling to lock in juices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cooked kebabs freeze well for up to 2 months; reheat gently.

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

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Skewer the chicken after marinating and keep the skewers covered in the fridge; grill when ready.
• Cooked kebabs can be reheated on a skillet or under a broiler for a quick meal.

Frequently Asked Questions