Cut pieces of the same size
Uniform 3-cm pieces reach 75 °C at the same time. Very small pieces dry out, while large pieces can still be raw in the middle.
Turkish Recipe
Tavuk Şiş
Equally large pieces of top legs marinate for several hours and are impaled without excess marinade. Frequent turning produces roasted aromas 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 the skewer and is one of the most common Turkish grill dishes. Top-roasted meat remains particularly juicy on the grill grate. yoghurt, onion and lemon juice, paprika paste and spices flavour the meat during a cooling period lasting several hours. Before grilling, excess marinade is wiped off, so that it does not burn on the grill grate. Tomatoes and green paprika cook on their own skewers; so every food can be taken from the grill to match its cooking time.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Tavuk Şiş
Tavuk Şiş are Turkish chicken skewers from a yoghurt-paprika-mark marinade with garlic, onion, lemon, Pul biber and oregano.
Ingredients
6 servings
Method
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1
Use onion only as juice
squeeze dry grated onion vigorously in a clean cloth. Dispose of the solid pieces of onion or otherwise, so that they do not burn on the grill.
-
2
Gently stir marinade
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 chicken chilled
Cover the meat completely with marinade and leave it covered in the refrigerator for at least 4, for a maximum of 12 hours.
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4
Separately fitting skewers
Remove chicken 20 minutes before grilling. Strip off excess marinade and stick meat densely, but not pressed on metal skewers. Skewer vegetables separately.
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5
Prepare grill for direct heat
Preheat gas or charcoal grill to medium to high direct heat and oil the clean grill grate thinly.
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6
Grilling chicken all around
Grill meat skewers for 10 to 14 minutes and turn every 2 to 3 minutes. They are even when the thickest pieces reach at least 75 °C.
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7
Garnish vegetables suitable
Grill the tomato and paprika skewers in parallel for 6 to 10 minutes. Remove the prepared vegetables from the grill grate earlier, instead of binding it to the longer meat cooking season.
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8
Let it rest and serve
Let chicken skewers rest for 5 minutes. Serve with grilled vegetables, warm flatbread and fresh lemon clefts.
Kitchen know-how
Tips for Tavuk Şiş
Strip off excess marinade
A thin layer is enough for taste. Burn thick yoghurt and paprika before the chicken is completely cooked.
Variations
How to adapt this recipe
Place spits on a grid above a sheet and cook at 230 °C for about 14 to 18 minutes. Grill briefly at the end and test 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 becomes dry faster.
Nutrition per serving
590kcal
35.0 gCarbohydrates
52.0 gProtein
27.0 gFat
Values are estimates per serving 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 are ideal. Significantly longer acid action can make the surface soft and slightly creepy.
Tomatoes, peppers and chickens have different cooking times. Separate skewers can be turned independently and taken in time from the grill.
Not uncooked, because it was in contact with raw chicken. For a sauce, remove an unspoiled portion beforehand or stir in fresh yoghurt.
The thickest part of a piece of chicken must reach at least 75 °C. Meat colour alone is not a sufficiently reliable feature.
Bulgur or rice pilaw, flatbread, sumach onions, Çoban Salatası and cacık fit well with the smoky skewers.
Keep cooking