Turkish Chicken Kebabs (Tavuk Şiş)

Tender, fragrant, and grilled to perfection—these Turkish Chicken Kebabs bring authentic flavour with straightforward prep. Marinated in yogurt, lemon and aromatic spices, then threaded onto skewers and grilled until juicy and lightly charred, they’re ideal for summer gatherings, weekday dinners or anytime you crave that smoky kebab magic at home.

Why You’ll Love This Recipe

• Bold yet balanced marinade: yogurt and lemon keep the chicken moist while spices build flavour.
• Classic Turkish-style grilling with subtle smokiness and char.
• Versatile—serve as a main with sides, in wraps, or with flatbread and salad.
• Easy enough for everyday meals, elevated enough for entertaining.
• Adjusts well for big batches—perfect for hosting or meal-prep.

Recipe Details

• Prep Time: ~15 minutes + at least 30 minutes marinating (ideally 1-2 hours)
• Cook Time: ~10-12 minutes (grilling)
• Total Time: ~25-30 minutes active (plus marinade)
• Yield: ~4 servings
• Category: Main Course
• Method: Grill or griddle (skewers)
• Cuisine: Turkish / Middle-Eastern
• Diet: Omnivore
• Keywords: chicken kebab, Turkish kebab, tavuk şiş, grilled chicken skewers

Ingredients You’ll Need

For the Chicken & Marinade

• 1 ½-2 lbs boneless, skinless chicken thighs or breasts, cut into ~1½-inch chunks
• ½ cup plain yogurt
• Juice of 1 large lemon
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme or oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• Optional: ½ teaspoon chili flakes or pul biber for heat
• Skewers (metal or soaked wooden)

For Serving

• Lemon wedges
• Fresh parsley or chopped coriander
• Flatbread or rice pilaf
• Salad or grilled vegetables

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Instructions

1. Prep & Marinate

1. In a large bowl, combine yogurt, lemon juice, olive oil, garlic, paprika, cumin, thyme/oregano, black pepper, salt and chilli flakes (if using).
2. Add the chicken chunks and toss thoroughly until all pieces are evenly coated.
3. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours or even overnight for maximum flavour and tenderness.

2. Skewer & Preheat Grill

4. If using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving some space between chunks for even cooking.
5. Preheat the grill (or grill pan) to medium-high heat (~400 °F / 200 °C). Oil the grates lightly.

3. Grill the Kebabs

6. Place the skewers on the hot grill. Cook ~4-5 minutes on one side without moving, until you see good grill marks.
7. Flip and cook another ~3-4 minutes until the chicken is cooked through (internal temperature ~165 °F / 75 °C) and has a slight char.
8. Remove from heat and rest for ~2 minutes while you prepare sides.

4. Serve

9. Transfer kebabs to a serving platter. Garnish with lemon wedges and chopped parsley or coriander.
10. Serve with flatbread or rice pilaf, fresh salad, grilled vegetables or your choice of accompaniment.

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You Must Know

• Using yogurt in the marinade helps tenderize the chicken from within—don’t skip it.
• Ensure chicken chunks are uniform in size so everything cooks evenly.
• Keep grill hot so you get a nice sear—this locks in juices and creates great flavour.
• Don’t overcrowd skewers or grill; air circulation around each piece ensures better cooking.
• Let chicken rest briefly after grilling so the juices redistribute for juicier bites.

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Storage Tips

• Store leftover chicken (without skewers) in an airtight container in the fridge for up to 2-3 days.
• Reheat gently on a grill pan or under the broiler to maintain char and avoid drying out.
• Marinade extra chicken and freeze uncooked for future meals; thaw and grill when ready.

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Ingredient Substitutions

• Use chicken breast for leaner meat—but chicken thighs will be juicier.
• Substitute Greek yogurt with plain full-fat yogurt or even milk + lemon if needed (texture varies).
• Add other spices like cinnamon or smoked paprika for variation in flavour profile.
• Use vegetarian alternative: firm tofu or halloumi chunks can be marinated and skewered similarly (grill time will vary).

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Serving Suggestions

• Wrap the grilled chicken in pita or flatbread with lettuce, tomato, and a yogurt-garlic sauce for a kebab wrap.
• Serve alongside a Turkish shepherd salad (chopped tomato, cucumber, onion, parsley, olive oil & lemon).
• Pair with bulgur pilaf, grilled peppers and onions for complete Turkish-style plate.
• Great for barbecue nights—serve with guests and extra skewers for seconds.

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Pro Tips

• If using metal skewers, you can place them directly onto the hot grill. For wooden ones, ensure soaking to avoid burning.
• While grilling, brush with leftover marinade or a little oil to keep pieces moist.
• Use tongs to move skewers rather than forks (puncturing meat causes juices to escape).
• To test doneness without a thermometer: slice into one piece; it should be opaque and juices clear.

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Frequently Asked Questions

→ Can I make these in the oven instead of grilling?
Yes—preheat the oven to 400 °F (200 °C), place skewers on a lined baking sheet and bake ~15-18 minutes until cooked through and lightly browned, turning once.

→ How long can I marinate the chicken?
Minimum 30 minutes for flavour; up to 24 hours for deeper marinade infusion. The yogurt will tenderize better over time.

→ Can I leave out the yogurt?
You can—but marinade will lack some of its tenderizing power and depth of flavour. You’ll need to replace with another base (e.g., oil + lemon) and adjust expectations.

→ What sides go best with this?
Light, fresh sides are ideal: chopped salad, grilled vegetables, flatbread, rice pilaf or simply lemon wedges and fresh herbs.

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✨ These Turkish Chicken Kebabs strike the perfect balance between flavour, simplicity and authenticity—something your dinner table will thank you for.

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