Cook and Scale
Turkish Chicken Shish Kebab
4 servings · 40 min total
Juicy chicken thigh cubes marinated in garlicky yogurt and spices, threaded with peppers and onion, then grilled until smoky and charred at the edges.
Ingredients
- 800 g chicken thigh, boneless, cut into cubes
- 200 g plain yogurt
- 3 tbsp olive oil
- 4 garlic, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp chilli flakes
- 1 lemon, juiced
- 1 tsp salt
- ½ tsp black pepper
- 2 red bell pepper, cut into chunks
- 2 onion, cut into wedges
- 1 tbsp fresh parsley, chopped, for serving
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the marinade — In a large bowl, whisk together the yogurt, olive oil, minced garlic, tomato paste, paprika, cumin, chili flakes, lemon juice, salt and pepper until smooth.
- 2.
Marinate the chicken — Add the chicken cubes to the marinade, tossing well to coat every piece, then cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- 3.
Thread the skewers — If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken onto the skewers, alternating occasionally with pieces of bell pepper and onion.
- 4.
Grill the skewers — Preheat the grill to medium-high heat. Grill the skewers for about 12-15 minutes, turning every few minutes, until the chicken is charred at the edges and cooked through.
- 5.
Rest and serve — Remove from the grill, let rest for a couple of minutes, then sprinkle with fresh parsley and serve hot with flatbread or rice.