Cut pieces equal in size
Uniform 3 cm pieces reach 75 ° C at the same time. Very small pieces dry out, while large pieces in the middle can still be raw.
Turkish Recipe
Tavuk Şiş
Chunks of thigh of the same size marinate for several hours and are skewered without any excess marinade. Frequent turning produces roasted flavours without burning the surface.
Total time
4 hr 40 min
Calories
590 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Turkish chicken skewers in yoghurt marinade
Tavuk Şiş simply means chicken on a spit and is one of the most common Turkish grilled dishes. chicken thigh meat remains particularly juicy on the hot grill. Yoghurt, onion and lemon juice, red pepper paste and spices flavour the meat during several hours in the refrigerator. Before grilling, excess marinade is stripped off so that it does not burn on the grill. Tomatoes and green peppers cook on their own skewers; so each ingredient can be taken off the grill to match its cooking time.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Tavuk Şiş
Tavuk Şiş are Turkish chicken skewers made from a yoghurt and red pepper paste marinade with garlic, onion, lemon, pul biber and oregano.
Ingredients
6 servings
Method
-
1
Use onion only as juice
Grated onion squeeze out vigorously in a clean cloth. Discard the firm pieces of onion or use them otherwise so that they do not burn on the grill.
-
2
Stir the marinade until smooth
Mix onion and lemon juice with yoghurt, garlic, olive oil, paprika, pul biber, paprika, oregano, cumin, salt and pepper.
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3
Marinate chilled chicken
Cover meat completely with marinade and leave covered in the fridge for at least 4 hours, not more than 12 hours.
-
4
Place skewers separately
Remove chicken 20 minutes before grilling. Remove excess marinade and stick meat densely but not pressed on metal skewers. Skewer vegetables separately.
-
5
Prepare the grill for direct heat
Preheat the gas or charcoal grill to medium to high direct heat and oil the clean grate thinly.
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6
Grill chicken all around
Grill the meat skewers for 10 to 14 minutes and turn every 2 to 3 minutes. They are cooked when the thickest pieces reach at least 75 ° C.
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7
Cook vegetables to match
Grill tomato and pepper pike in parallel for 6 to 10 minutes. Remove the finished vegetables from the grill earlier, instead of binding them to the longer cooking time.
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8
Leave to rest briefly and serve
Let the chicken skewers rest for 5 minutes. Serve with grilled vegetables, warm flatbread and fresh lemon wedges.
Kitchen know-how
Tips for Tavuk Şiş
Strip off excess marinade
A thin layer is enough for flavour. Burn thick yoghurt and pepper puree before the chicken is fully cooked.
Variations
How to adapt this recipe
Place skewers on a rack over a baking tray and cook at 230 ° C for about 14 to 18 minutes. Grill briefly at the end and check the core temperature.
Replace thighs with equally large breast cubes. Cook only up to 75 ° C and remove immediately from the grill, because lean breast meat will dry out faster.
Nutrition per serving
590kcal
35.0 gCarbohydrates
52.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tavuk Şiş
Four to twelve hours is ideal. Significantly longer exposure to acid can make the surface soft and slightly chalky.
Tomatoes, peppers and chicken have different cooking times. Separate skewers can be turned independently and removed from the grill in time.
Not uncooked, because it has been in contact with raw chicken. To make a sauce, remove a pristine part or stir in fresh yoghurt.
The thickest part of a chicken piece must reach at least 75 ° C. Meat colour alone is not a sufficiently reliable characteristic.
Bulgarian or rice pilaf, flatbread, sumac onions, Çoban salatası and cacık go well with the smoky skewers.
Keep cooking