Chicken Shish Kebab Recipe
This easy Chicken Shish Kebab Recipe, also known as Turkish Tavuk Şiş, is made with juicy chicken pieces marinated in olive oil, milk, tomato paste, Turkish red pepper paste, and warm spices. Cook it on the BBQ or under the oven broiler for a simple Turkish-style chicken kebab with lightly charred edges and plenty of flavor.
Servings: 4 people
Calories: 173kcal
Ingredients
Marinade for the Chicken
- ¼ cup olive oil (60 ml)
- ¼ cup full fat or semi-skimmed milk (60 ml)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- ½ teaspoon chili flakes (adjust to your taste)
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
Chicken Shish
- 4-6 pieces boneless and skinless chicken breast or thighs (approximately 28 oz/800 grams)
- 1 onion (red or white)
- 2-3 green Turkish chilies (or 1 large green bell pepper)
- 2 medium tomatoes (or 6 cherry tomatoes)
Instructions
- Cut the chicken into chunky cubes, around 1½ to 2 inches / 4 to 5 cm.
- Place the olive oil, milk, tomato paste, Turkish red pepper paste, chili flakes, paprika, black pepper, salt, and garlic, if using, in a large bowl. Whisk until combined.
- Add the chicken pieces and mix well until every piece is coated with the marinade.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- When ready to cook, 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 using bell pepper, cut it into chunky squares.
- Thread the chicken pieces onto metal skewers. Add the vegetables between the chicken pieces, or thread them onto separate skewers.
- To cook on the BBQ, heat the grill until hot and cook the skewers for 12 to 14 minutes, turning a few times, until lightly charred and cooked through.
- To cook in the oven, preheat the oven broiler to 410°F / 210°C. Place the skewers on an aluminum foil-lined baking sheet and cook for about 15 minutes, turning once.
- The chicken is ready when the thickest piece reaches 165°F / 74°C in the center. Let the chicken rest for a few minutes before serving.
Video
Notes
- Chicken thighs give the juiciest result, but chicken breast also works well.
- Cut the chicken into similar-sized pieces so they cook evenly.
- Marinate the chicken for at least 2 hours. Overnight gives the best flavor.
- Don’t marinate the chicken for more than 24 hours, as the texture can become too soft.
- I prefer milk instead of yogurt for this recipe because it gives the chicken a softer texture and does not burn as quickly on the BBQ.
- If using bamboo skewers, soak them in water for 30 minutes before threading.
- Metal skewers are best for BBQ cooking.
- You can cook the chicken and vegetables on separate skewers if you want more control, as vegetables can cook faster than chicken.
- The cooking time may change depending on the size of the chicken pieces and the heat of your BBQ or oven.
- Always check that the chicken reaches 165°F / 74°C before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- You can freeze cooked chicken shish kebab for up to 3 months.
- You can also freeze the raw chicken in the marinade for up to 3 months. Defrost overnight in the refrigerator before cooking.
Nutrition
Calories: 173kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 631mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 61mg | Calcium: 42mg | Iron: 1mg