Tavuk Şiş Recipe
Tavuk Şiş
Turkish Chicken Shish Kebabs
Submitted By: Taz
Ingredients:
2 lbs Boneless / Skinless Chicken (Tavuk)* - cut into 1 inch ‘cubes’
Marinade:
½ Cup Plain Full Fat Yogurt (Yoğurt)
¼ Cup Extra Virgin Olive Oil (Zeytinyağı)
6 cloves Fresh Garlic (Sarımsak) - grated into a paste
Juice of 1 Lemon (Limon Suyu)
1 Tbs Tomato Paste (Salça)
1 Tbs Dried Mint (Kuru Nane)
1 ½ tsp Kosher Salt (Tuz) or to taste
1 Tbs Sweet Paprika (Tatlı Kırmızı Biber)
1 tsp Cumin Powder (Kimyon Tozu)
½ tsp Fresh Ground Black Pepper (Karabiber)
¼ tsp Aleppo Pepper (Halep Biberi) - can substitute cayenne pepper if desired
⅛ tsp Dried Thyme (Kuru Kekik)
-OPTIONAL-
1-2 tsp Urfa Pepper Flakes (Urfa Biber) - if you want them spicy
Preparation:
- Place all of the marinade ingredients into a large bowl and whisk to combine
- Fold in the chicken ‘cubes’ making sure all are well coated and covered
- Cover and place in the refrigerator for a minimum 2 hours (overnight for better results)
- Once the chicken has marinated for the desired time, thread 4-6 chicken pieces onto metal or soaked wooden skewers making sure that the pieces are touching but not tightly pressed together - DO NOT DISCARD MARINADE
- You can grill your Tavuk Şiş OR use the oven broiler:
- To Grill: Ready your grill with a medium-hot fire (300-400°F) - Once ready, grill your Tavuk Şiş flipping and brushing with the leftover marinade frequently until they have developed a slight char and are cooked trough (apx 10-15 minutes) BE SURE AND NOT BRUSH WITH MARINADE FOR THE LAST 4 MINUTES - Remove from heat and serve immediately
- Oven Broiler: Line a baking sheet with parchment paper and place your Tavuk Şiş about 1 inch apart - Set an oven rack at the top most position (apx 4 inches from the broiler) and set your oven to high broil – Place the baking sheet directly below the broiler and allow your Tavuk Şiş to cook (turning and brushing with leftover marinade every 2 minutes) until they have developed a slight char and are cooked trough (apx 10-15 minutes total) BE SURE AND NOT BRUSH WITH MARINADE FOR THE LAST 4 MINUTES – Remove from heat and serve immediately
- Serve hot along with warmed Turkish flat bread (Bazlama) or pita, some charred tomatoes and chiles, Piyaz Salata (Turkish white bean salad) or Patates Salatası (Turkish Potato Salad), a side of Cacik (Turkish yogurt sauce) or Toum (Garlick Sauce), and rice for a complete meal
*
Can use white or dark meat
