Tavuk Şiş (Turkish Chicken Skewers)
تاووک شش (ترکی چکن کی سیخیں)
Tavuk şiş is the chicken kebab you'll find in every Turkish grill house. It's built on the same idea as our chicken tikka: boneless chicken in a yogurt marinade, grilled on skewers. But the flavours are gentler and more Mediterranean: olive oil, garlic, lemon, red pepper , a little cumin and thyme, and no garam masala or food colour. Thigh meat stays juicy, and the pepper paste gives a lovely red-gold char.
- ⏱ Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Whisk the yogurt, olive oil, both pastes, garlic, lemon juice, cumin, pul biber, thyme, salt and pepper in a bowl.
Add the chicken and mix well. Cover and refrigerate for at least 3 hours, or overnight.
Thread the chicken onto skewers, alternating every few pieces with capsicum and onion. Leave a little space between pieces.
Grill over hot charcoal or under a very hot oven grill for 12–15 minutes, turning every 3 minutes and brushing with butter in the last few minutes, until charred at the edges and cooked through.
Serve on flatbread or with bulgur pilav, with sumac onions, grilled peppers and garlic yogurt.
Kitchen notes
Use thigh, not breast. Breast dries out on the grill; thigh stays tender even if slightly overcooked.
Soak wooden skewers in water for 30 minutes so they don't burn.
On a tawa, cook the chicken without skewers over high heat for 8–10 minutes, turning until charred.
Turkey’s everyday chicken kebab
Every Turkish kebapçı, kebab house, has tavuk şiş on the menu, and it’s a favourite with families because it’s mild enough for children and still full of flavour. At home it’s one of the easiest grilled dishes you can make.
The marinade
The marinade looks a bit like a tikka marinade but tastes quite different:
- Yogurt tenderises and helps the char.
- Olive oil keeps the chicken moist.
- Red pepper and tomato paste give colour, sweetness and a gentle warmth without food colouring.
- Garlic, lemon, cumin and thyme bring the classic Turkish grill flavour.
Give it at least three hours; overnight is better.
Grilling
Thigh meat, high heat and space between the pieces are the keys. Turn the skewers every few minutes and baste with butter at the end for gloss. As with all grilled food, a heavy or an oven grill works when charcoal isn’t practical.
Serving
Serve with bulgur pilavı or flatbread, onions tossed with , grilled peppers and a bowl of garlic yogurt. Cold ayran is the classic drink.
Questions people ask
How is it different from chicken tikka?
Tikka uses chili, garam masala and often food colour for a hot, spiced taste. Tavuk şiş uses olive oil, garlic, lemon, pepper paste and thyme, so it's milder and more herby.
Can I bake it?
Yes. Bake on a rack at 230°C for 15–18 minutes, then grill for 3 minutes to char.
Can I use regular olive oil sold in Pakistan?
Yes. Any olive oil, or even sunflower oil, works in a marinade. Save extra virgin olive oil for salads.
Nutrition (estimate, per serving)
- Calories
- 360
- Protein
- 36 g
- Fat
- 22 g
- Carbs
- 6 g
