Chicken Shish Kebab Recipe

My Chicken Shish Kebab recipe, also known as Turkish Tavuk Şiş, is one of the dishes I get asked to make again and again, especially in summer. The chicken cooks quickly on the BBQ or under the oven broiler. It comes out juicy, lightly charred around the edges, and full of that proper Turkish restaurant flavor.

The marinade is simple but full of flavor, made with olive oil, milk, tomato paste, red pepper paste, and a few spices. I use milk instead of yogurt because it keeps the chicken soft and tender. It also helps the marinade cook more evenly on the grill, without burning too quickly.

What readers are saying:

“Without doubt the best chicken shish recipe I’ve ever made and tasted, and that includes Turkish restaurants. The kicker is it’s so easy to make. I’ve made it several times now, and it always turns out perfect.” Stephen Hall

Jump to:

• What is Chicken Shish Kebab?
• Why I Use Milk Instead of Yogurt
• Why This Recipe Works?
• What Part of Chicken is Best for Shish Kebab?
• Should I Cut the Chicken into Cubes or Strips?
• Ingredients You'll Need
• How to Make Chicken Shish Kebab
• BBQ, Oven Broiler, or Grill Pan?
• How Long to Marinate Chicken Shish Kebab
• Recipe Tips From the Chef
• How to Serve It Like a Turkish Kebab Plate
• Storage and Reheating
• Can I Prepare Chicken Shish Kebab Ahead?
• Recipe FAQs
• Related Recipes
• Chicken Shish Kebab Recipe

The marinade does most of the work, which is always helpful when you’re cooking for a crowd. You can prepare the chicken the night before, thread it onto skewers when you’re ready, and cook it in about 12 to 15 minutes. It’s great for BBQs, family dinners, and relaxed weekend gatherings.

What is Chicken Shish Kebab?

Chicken shish kebab is made with pieces of marinated chicken threaded onto skewers and cooked over high heat. In Turkey, it is called Tavuk Şiş, which simply means chicken skewer.

You will find Tavuk Şiş on almost every kebab restaurant menu in Turkey. It is usually cooked over charcoal and served with grilled vegetables, rice, Sumac Onions - Turkish Red Onion Salad, Pita Bread, and sometimes Shawarma Sauce or a spicy dip.

Why I Use Milk Instead of Yogurt

Many chicken shish kebab recipes use yogurt in the marinade, and that works well too. For my Turkish Tavuk Şiş, I prefer milk because it gives the chicken a softer texture and helps the marinade cook more evenly over high heat.

Yogurt marinades can catch quickly on the BBQ, especially when the grill is very hot. Milk gives a lighter coating, so the chicken still gets those lightly charred edges without the marinade burning too fast.

Why This Recipe Works?

• The marinade is authentic and full of flavor. Milk, olive oil, tomato paste, red pepper paste, and spices give the chicken its Turkish kebab-style taste while keeping the recipe simple.

• Milk keeps the chicken soft and tender. I prefer milk over yogurt for this recipe because it gives the meat a softer texture and is less likely to burn quickly on the grill.

• It is easy to prepare ahead. You can marinate the chicken the night before, then thread and cook the skewers when you are ready to eat.

• It tastes like restaurant-style Turkish chicken shish. The tomato paste and red pepper paste give the chicken a rich color and deep flavor, especially when cooked over the BBQ.

• You can cook it on the BBQ or in the oven. The BBQ gives the best flavor, but the oven broiler also works well when the weather is not on your side.

• It is great for summer meals. This is one of my most requested BBQ recipes, and it is always on repeat when the weather is warm.

• You can also cook chicken shish in the air fryer, especially for smaller batches. I love this Air Fryer Chicken Skewers recipe with the full timings and method, so use that if you want the air fryer version.

What Part of Chicken is Best for Shish Kebab?

The best chicken for shish kebab is boneless, skinless chicken thighs. Thigh meat has more fat than chicken breast, so it stays tender and juicy when cooked over high heat.

Chicken breast also works well, but you need to avoid overcooking it. Cut the pieces evenly and cook just until the center reaches 165°F (74°C).

You can also use a mix of chicken thighs and chicken breast if you like both textures. Thighs give you a juicier kebab, while breast gives you a leaner result.

Should I Cut the Chicken into Cubes or Strips?

For this recipe, I cut the chicken into chunky cubes, around 1½ to 2 inches / 4 to 5 cm. This size works well on skewers and stays juicy as long as you don’t overcook it.

Chicken thighs are more forgiving than chicken breast, so they stay tender even with high-heat cooking. If you use chicken breast, keep the pieces slightly larger and check the internal temperature so they don’t dry out.

You can also cut chicken thighs into thick strips and fold them onto the skewers. This gives more surface area for the marinade and cooks quickly, but chunky pieces are easier for most home cooks and work very well for BBQs.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Chicken - I prefer using boneless, skinless chicken thighs for Turkish chicken shish because they stay juicy and have a better texture after grilling. Chicken breast also works, but it cooks faster and can dry out if left on the grill for too long.

• Olive oil - I use regular cooking olive oil for the marinade. It helps carry the flavor of the spices and keeps the chicken moist as it cooks.

• Tomato paste - Tomato paste adds color, depth, and a rich savory taste to the marinade. It is a staple in Turkish cooking and works beautifully with grilled meat and chicken.

• Red pepper paste - Turkish red pepper paste, also called biber salçası, gives the marinade a deeper color and a proper Turkish flavor. It can be mild or hot, so check the label before using it. You can find it in Turkish, Middle Eastern, or Mediterranean shops. If you can’t find it, use extra tomato paste with a pinch of chili flakes, Aleppo pepper, or paprika. Alternatively, you can make your own with my simple Biber Salçası - Turkish Red Pepper Paste recipe

• Milk - Milk is my preferred tenderizer for this Tavuk Şiş marinade. You can use full-fat or semi-skimmed milk.

• Vegetables - Onion, Turkish green chilies, bell pepper, and tomatoes are delicious with chicken shish. You can thread them between the chicken pieces or cook them separately on the grill. If you use vegetables on the same skewers, cut them into chunky pieces so they don’t burn before the chicken cooks through.

• Garlic - Optional - I don’t always add garlic to this marinade, but 2 to 3 peeled garlic cloves work very well if you like a stronger flavor. One reader mentioned adding garlic and loved the result, so feel free to add it if you want a little extra punch.

How to Make Chicken Shish Kebab

Marinate the Chicken

Cut the chicken into chunky cubes, around 1½ to 2 inches / 4 to 5 cm.

Place the olive oil, milk, tomato paste, red pepper paste, chili flakes, paprika, black pepper, salt, and garlic, if using, in a large bowl. Whisk until the marinade looks smooth.

Add the chicken pieces and mix well until every piece is coated. Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight.

Don’t marinate the chicken for more than 24 hours, as the texture can become too soft.

Thread the Skewers 

Peel the onion and cut it into chunky pieces similar in size to the chicken.

Cut the tomatoes into wedges, or use whole cherry tomatoes. Cut the Turkish green chilies into large pieces. If you are using bell pepper, cut it into chunky squares.

Thread the marinated chicken pieces onto metal skewers, leaving a little space between each piece so the heat can reach all sides.

If you are adding vegetables, thread them between the chicken pieces or use separate skewers. I prefer separate skewers when cooking for a group, as vegetables and chicken can cook at slightly different speeds.

If using bamboo skewers, soak them in water for at least 30 minutes before threading.

Cook the Chicken Shish Kebabs on the BBQ

Heat the BBQ until hot. Place the skewers on the grill and cook for 12 to 14 minutes, turning them a few times, until lightly charred and cooked through.

The chicken is ready when the internal temperature reaches 165°F / 74°C.

Cook the Chicken Shish Kebabs in the Oven

Preheat the oven broiler to 410°F / 210°C.

Line a baking sheet with aluminum foil and place a wire rack on top if you have one. Arrange the skewers on the rack and cook for about 15 minutes, turning once, until lightly charred and cooked through.

The cooking time may change slightly depending on the size of your chicken pieces and the heat of your oven.

BBQ, Oven Broiler, or Grill Pan?

The BBQ gives you the best flavor because the chicken cooks quickly over high heat and gets lightly charred around the edges. That little bit of smokiness is what makes chicken shish taste closer to the one you get in Turkish kebab restaurants.

The oven broiler is the next best option. It gives good color and is very handy when the weather is not suitable for BBQ cooking.

You can also use a grill pan on the stovetop. Heat it well before adding the skewers, lightly oil the pan, and cook the chicken in batches so the pieces sear instead of steaming.

How Long to Marinate Chicken Shish Kebab

Marinate the chicken for at least 2 hours. For the best flavor and texture, marinate it overnight.

Don’t leave the chicken in the marinade for more than 24 hours. The milk and pastes tenderize the meat, but too much time can make the chicken texture too soft.

Recipe Tips From the Chef

• Cut the chicken into similar-sized pieces so everything cooks at the same speed.

• Use chicken thighs for the juiciest result. Chicken breast works too, but it needs a little more care.

• Marinate the chicken for at least 2 hours. Overnight gives the best flavor. Don’t marinate the chicken for more than 24 hours, as it can become too soft.

• Use metal skewers if you have them. They hold heat well and are easier to handle on the BBQ. If using bamboo skewers, soak them in water for 30 minutes first.

• Cook the chicken over high heat and turn the skewers a few times for an even color.

• Cook the vegetables on separate skewers if you want more control. Tomatoes and peppers can cook faster than chicken.

• Always check the thickest piece of chicken. It should reach 165°F / 74°C in the center.

How to Serve It Like a Turkish Kebab Plate

For a simple Turkish-style plate, serve the chicken shish with Turkish Rice, or Bulgur Pilaf, grilled tomatoes and peppers, sumac onions, Pickled Red Cabbage, and warm Bazlama.

If you want to serve it as a wrap, remove the chicken from the skewers and wrap it in Lavash Bread or Laffa - Iraqi Flatbread with salad, Toum - Lebanese Garlic Sauce, pickled red cabbage, and a little chili sauce.

You can also add grilled tomatoes, onions, peppers, a bowl of Tomato and Walnut Salad, and some Cacık - Turkish Yogurt with Cucumber.

Storage and Reheating

Allow leftover chicken shish kebab to cool, then remove the chicken from the skewers and place it in an airtight container.

Store it in the refrigerator for up to 3 to 4 days.

To reheat, place the chicken on a baking sheet and warm it in a 350°F / 175°C oven for about 10 minutes, or until heated through. You can also reheat it in an air fryer at 350°F / 175°C for a few minutes.

You can freeze cooked chicken shish for up to 3 months. Let it cool first, then place it in a freezer bag or airtight container. Defrost overnight in the refrigerator before reheating.

You can also freeze the raw chicken in the marinade. Place the chicken and marinade in a freezer bag, seal well, and freeze for up to 3 months. Defrost overnight in the refrigerator before threading and cooking.

Don’t leave cooked chicken at room temperature for more than 2 hours.

Can I Prepare Chicken Shish Kebab Ahead?

Yes, and this is one of the reasons I love this recipe for BBQs. You can marinate the chicken the night before and keep it covered in the refrigerator.

If you want to save more time, you can also cut the vegetables ahead and keep them in a separate container. I prefer threading the skewers closer to cooking time, especially if I am using tomatoes, as they can soften if they sit too long.

Recipe FAQs

Related Recipes

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this Chicken Shish Kebab Recipe as much as you enjoy eating it! 🙂