How to Make Perfect Turkish Chicken Kabobs
Juicy, Smoky, Deeply Spiced Şiş Tavuk the Authentic Turkish Way
Turkish chicken kabobs—known in Turkey as Şiş Tavuk—are a celebration of simplicity done right. Across Turkey, from bustling Istanbul streets to quiet villages in Anatolia, chicken kabobs are grilled over open flames, perfumed with spices, and served with warm bread, fresh salads, and cooling yogurt sauces. What makes them unforgettable isn’t complicated seasoning or heavy sauces, but perfect marination, high heat, and balance.
This recipe teaches you not just how to cook Turkish chicken kabobs, but how to make them exceptionally juicy, flavorful, and authentic, whether you’re using a charcoal grill, gas grill, oven, or stovetop grill pan.
Ingredients
For the Chicken
- 1 kg (2.2 lb) boneless, skinless chicken thighs (preferred) or breast
- Wooden or metal skewers
For the Turkish Marinade
- 4 tablespoons plain full-fat yogurt
- 3 tablespoons olive oil
- 3 cloves garlic, finely grated
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano or thyme
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon tomato paste or Turkish red pepper paste (biber salçası)
- Juice of ½ lemon
- ½ teaspoon mild chili flakes (pul biber, optional)
Optional Vegetables (Traditional but Optional)
- Red bell peppers, cut into chunks
- Green Turkish peppers or mild chili peppers
- Red onion, cut into wedges
- Cherry tomatoes
Step 1: Choosing the Right Chicken
The foundation of perfect Turkish chicken kabobs is the meat itself. While chicken breast is lean and widely used, chicken thighs are the gold standard in Turkey. They contain more fat, stay juicy over high heat, and absorb marinade more deeply.
Cut the chicken into even, bite-sized cubes, about 4–5 cm (1½–2 inches). Uniform size ensures even cooking and prevents dry pieces.
Step 2: Making the Marinade
In a large bowl, combine yogurt, olive oil, garlic, paprika, cumin, oregano, black pepper, salt, tomato paste, lemon juice, and pul biber if using. Mix until smooth and fragrant.
This yogurt-based marinade is the soul of Turkish kabobs. The yogurt tenderizes the meat gently, the olive oil adds richness, garlic brings aroma, and the spices provide warmth without overpowering the chicken’s natural flavor.
Add the chicken pieces to the bowl and mix thoroughly, making sure every piece is well coated. Cover and refrigerate for at least 2 hours, but for best results, marinate for 8–12 hours. Overnight marination is common in Turkish kitchens and produces incredibly tender kabobs.
Step 3: Preparing the Skewers
If using wooden skewers, soak them in water for 30–45 minutes to prevent burning.
Thread the marinated chicken onto the skewers, leaving a little space between pieces. This allows hot air to circulate and helps the chicken cook evenly. If adding vegetables, alternate chicken with peppers and onions, but avoid placing tomatoes directly between chicken pieces, as they release moisture and can slow browning.
Step 4: Grilling the Kabobs (Best Method)
Charcoal or Gas Grill
Preheat the grill to medium-high heat. The grill should be hot enough that you hear a sizzle when the kabobs touch the grates.
Lightly oil the grates. Place the skewers on the grill and cook for 10–14 minutes, turning every 2–3 minutes. The chicken should develop a lightly charred exterior while staying juicy inside.
Avoid pressing the kabobs—this releases juices and dries the meat.
Step 5: Oven or Stovetop Alternatives
Oven Method
Preheat oven to 220°C (425°F). Place kabobs on a wire rack set over a baking tray. Bake for 18–22 minutes, turning once. For extra char, finish under the broiler for 2–3 minutes.
Stovetop Grill Pan
Heat a grill pan over medium-high heat. Add a little oil and cook kabobs for 12–15 minutes, turning regularly.
Step 6: Resting and Final Touch
Once cooked, remove the kabobs from heat and let them rest for 3–5 minutes. This allows the juices to redistribute, keeping the chicken moist.
For a traditional Turkish finish, brush the kabobs lightly with melted butter mixed with a pinch of paprika or pul biber.
How to Serve Turkish Chicken Kabobs
In Turkey, kabobs are rarely served alone. Complete the experience with:
- Warm pide or lavash bread
- Fluffy Turkish rice pilaf
- Shepherd’s salad (çoban salatası)
- Cacık (Turkish yogurt-cucumber sauce)
- Grilled tomatoes and peppers
Wrap everything in bread, drizzle with yogurt sauce, and enjoy like locals do.
Common Mistakes to Avoid
- Skipping the yogurt marinade – it’s essential for tenderness
- Cooking over low heat – kabobs need high heat to seal juices
- Overcrowding skewers – leads to steaming instead of grilling
- Using cold chicken – let it sit 15 minutes before grilling
Variations and Tips
- Add a pinch of sumac for citrusy brightness
- Replace lemon with grated onion for deeper tenderness
- For extra smoky flavor, add a small piece of lamb fat between chicken pieces (traditional trick)
- Make it spicy by increasing pul biber or adding hot pepper paste
Final Thoughts
Perfect Turkish chicken kabobs are about respect for ingredients, patience in marination, and confidence in high-heat cooking. When done right, the chicken is tender, smoky, and deeply flavorful without being heavy or complicated.
This recipe brings the heart of Turkish street food straight to your kitchen or backyard grill. Once you master it, you’ll understand why Şiş Tavuk is loved across generations and regions—and why it never goes out of style.