Şiş Tavuk — Turkish Chicken Kebab with Yogurt Marinade (serves 4)

Şiş tavuk — the Turkish grill classic. Chicken pieces marinated in a yogurt marinade with Aleppo pepper flakes, sumac, dried mint and cumin, threaded on skewers and grilled over high heat. A staple of Turkish summer gatherings, but equally great in a pan or oven for winter occasions.

The secret to authentic flavor is the marinade — minimum 2 hours, ideally overnight. Yogurt tenderizes the meat while spices penetrate deeply.

Ingredients (serves 4)

For the marinade:

• 800 g boneless chicken thighs, cubed (3 cm)
• 200 g full-fat yogurt
• 2 tablespoons olive oil
• 2 tablespoons hot paprika paste (or 1 tbsp tomato paste + 1 tbsp Aleppo pepper flakes)
• 1 tablespoon kuru nane (dried mint)
• 1 teaspoon Aleppo pepper flakes
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 garlic cloves, grated
• Juice of 1 lemon

For serving:

• 2 onions, sliced into rings
• 2 peppers (green + red), cut into chunks
• 1 tablespoon sumac
• Fresh parsley
• Lavash or Turkish pita

Preparation (20 min active + 2-24h marinate)

Step 1 — Marinade (5 min)

In a large bowl mix yogurt, olive oil, paprika paste, dried mint, Aleppo pepper flakes, cumin, oregano, black pepper, salt, grated garlic and lemon juice. Add chicken cubes, toss to coat. Cover and refrigerate minimum 2 hours, ideally 12-24 hours.

Step 2 — Skewering (5 min)

Soak wooden skewers in water for 30 min to prevent burning. Thread chicken alternating with onion rings and pepper chunks — they add juice and caramelization.

Step 3 — Grilling (12-15 min)

Preheat grill to high. Cook skewers 12-15 minutes, turning every 3-4 minutes until chicken is golden brown and cooked through (internal 75°C).

Pan alternative: Hot grill-pan, 4 min per side.
Oven alternative: 220°C, 18-20 minutes on a rack with drip tray.

Step 4 — Sumac onion salad (1 min)

While chicken cooks, toss raw onion (sliced thin) with sumac and salt. This is the classic soğan piyazı — a tangy side that balances the richness of the meat.

Step 5 — Serve

Slide şiş tavuk off the skewers onto warm lavash or pita. Serve with sumac onion, fresh parsley and a bowl of garlic yogurt for dipping. Pair with rice (bulgur or baldo) or a local salad.

Tips for perfect şiş tavuk

• Thighs are better than breast — juicier, don't dry out on the grill
• Overnight marinade = visibly better flavor (yogurt enzyme work)
• Don't marinate over 24h — meat gets too soft
• For authentic Turkish: add a spoon of grape vinegar to the marinade
• Sumac onion is mandatory — without it, it's not the real experience

Frequently Asked Questions

Can I use chicken breast instead of thighs?

You can, but breast dries faster. Shorten cooking to 10-12 min and watch temperature closely. Thighs stay juicier.

Is şiş tavuk halal?

Yes — when using halal-certified chicken. Our spices (Aleppo pepper flakes, sumac, kuru nane, cumin, oregano) are halal certified.

Can I grill the night before?

Yes, marinate the night before and refrigerate. Before grilling let it sit 30 min at room temperature for even cooking.

Şiş tavuk is comfort in a bite — meaty, fragrant, paired with fresh sumac-onion salad and warm lavash. Ideal for a weekend lunch or the centerpiece of a summer gathering.