Name: Tavuk Şiş (Turkish Chicken Shish Kebab)
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 300 g Boneless Chicken, cut into bite-size cubes; ¼ cup Indian-Style Yogurt, plain and thick; 1 tbsp Tomato Puree, for marinade; 1½ tbsp Olive Oil, for marinade and brushing; 1 tbsp Lemon Juice, fresh; 2 clove Garlic, finely grated; 1 tsp Paprika, for color and warmth; ½ tsp Ground Cumin, for seasoning; ¼ tsp Ground Black Pepper, freshly ground if possible; ¾ tsp Salt, for marinade; 1 Green Bell Pepper, cut into chunks; 1 Onion, cut into chunks

1 hr 30 mintotal

30 min hands-on1 hr hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Mix curd, tomato puree, olive oil, lemon juice, garlic, paprika, cumin, black pepper, and salt in a bowl.
Add the chicken pieces and coat them well. Cover and marinate until the chicken absorbs the flavors.
Thread the chicken, green capsicum, and onion onto skewers.
Heat a grill or grill pan over medium-high heat and brush lightly with oil if needed.
Grill the skewers, turning often, until the chicken is cooked through and lightly charred at the edges.
Rest briefly before serving so the juices settle.

How to tell it's done

The chicken should be juicy inside, lightly charred outside, and fully cooked with no raw center.

Nutrition

Per serving, from 2 servings.

337kcal

Where the calories come from

Protein36.6 g43%
Carbohydrate12.6 g15%
Fat15.5 g42%

Sugars: 5.9 g
Saturated fat: 3 g
Fibre: 2.7 g
Sodium: 963 mg
Potassium: 827 mg
Calcium: 80 mg
Iron: 1.8 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Do not cut the chicken too small; slightly larger cubes stay juicier during grilling.

What to serve it with

Serve with flatbread, rice pilaf, grilled vegetables, lemon wedges, and a simple salad.

Common mistakes

The chicken is dry.: Use thigh rather than breast if you can, and take the skewers off while the pieces are still just springy. Curd in the marinade helps, but it cannot rescue overcooked chicken.
The vegetables burn before the chicken is done.: Cut the capsicum and onion into pieces at least as thick as the chicken, or thread them on separate skewers. They cook far faster than meat when they are cut small.

Substitutions

Chicken breast or thigh pieces can be used; thigh stays juicier on the grill.
Turkish pepper paste can replace part of the tomato puree for a deeper pepper flavor.
A hot tawa can work if a grill is unavailable, but the charred flavor will be lighter.

Storing and reheating

Marinated raw chicken keeps a day in the fridge and freezes for two months in the marinade, which is the best way to prepare ahead. Cooked skewers keep two days and are good cold in bread; reheat gently or they toughen.

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Ingredients