Chicken Shish Kabobs (Tavuk Şiş)

Hey there, food friends! Today, I’m sharing one of my favorite Turkish dishes Chicken Shish Kabobs, or Tavuk Şiş. These juicy chunks of chicken are marinated in a super tasty mix with yogurt, spices, and a secret ingredient onion water! Trust me, it makes all the difference. Whether you’re grilling outside or cooking in the oven, this recipe brings a little Meyhane magic right into your home.

Method

Make the Marinade

To begin, grab a large mixing bowl. Add in the yogurt, sweet red pepper paste (tatlı biber salçası), pul biber, sweet paprika, oregano, sea salt flakes, black pepper, olive oil, and the grated garlic. Use a spoon to mix everything together really well. You want the marinade to look smooth and colorful with all the spices blended in.

Add the Chicken

Once the marinade is ready, drop in the chicken chunks. These should be cut into larger pieces, about 3 to 4 centimeters wide, so they stay juicy during cooking. Mix the chicken into the marinade with a spoon or your hands until every piece is nicely coated.

Add the Onion Water

Next, pour in the onion water. This is the juice from a freshly grated onion no bits, just the liquid. It helps tenderize the chicken and gives it a rich flavor. Stir the mixture again so the onion water spreads evenly through the chicken and marinade.

Cover and Chill

Once your chicken is well coated, cover the bowl with cling film (plastic wrap). Place it in the refrigerator to marinate for at least 12 hours, but no more than 24. This resting time lets the chicken soak up all the flavor and makes it really tender.

Let It Sit Before Cooking

When you’re ready to cook, take the chicken out of the fridge and let it sit at room temperature for about 30 minutes. This helps the chicken cook more evenly, especially if you’re grilling.

Skewer the Chicken

After it rests, thread the marinated chicken chunks onto your skewers. If you’re using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes. This prevents them from burning during cooking. If you’re using metal skewers, you’re good to go.

Method

• BBQ:
  Preheat your BBQ until the coals turn mostly white, which means they’re at a medium heat. Place the skewers on the grill and cook for around 15 minutes, turning them now and then. Use a brush to lightly coat the chicken with olive oil during cooking to keep it juicy and help the grill smoke a little it adds extra flavor.
• Oven:
  Preheat your oven to 190°C fan (210°C regular). Place the skewers on a baking tray and bake them for 15–20 minutes, turning once about halfway through. The chicken should be golden on the outside and fully cooked inside.
• Grill:
  If you’re using the oven’s grill (broiler), set it to medium heat. Lay the skewers on a foil-lined tray and grill for 12–15 minutes, turning every 2–3 minutes so the chicken cooks evenly and doesn’t burn on one side.
• Air Fryer:
  Preheat your air fryer to 200°C. Place the skewers inside and cook for 6–8 minutes on one side. Then flip them and cook for another 6–8 minutes, or until the chicken is fully cooked and lightly crisp on the edges.

Necessary Tools

• Large mixing bowl
• Grater (for garlic and onion)
• Metal or wooden skewers (soak wooden ones in water)
• Cling film (plastic wrap)
• BBQ, oven, grill, or air fryer

Serving Suggestions

• Serve with warm flatbreads or pita
• Add a side of rice or bulgur pilaf
• Enjoy with fresh salad, yogurt dip, or grilled veggies
• A sprinkle of sumac or squeeze of lemon makes it even better!

Fun Fact

In Turkey, Tavuk Şiş is often served at Ocakbaşı restaurants where you sit around the grill while your meat cooks it’s like dinner and a show!

Conclusion

This Chicken Shish Kabob recipe is easy, flavorful, and fun to make. The yogurt and onion water keep the meat super juicy, and the spices give it that classic Turkish flavor. Whether it’s a summer BBQ or a cozy weeknight dinner, Tavuk Şiş is always a win at our table. I hope you’ll try it soon and share it with people you love.