Turkish Chicken Kebab with Yogurt Marinade
Tavuk Şiş
Tender chunks of chicken marinated in yogurt and spices, grilled to perfection with a smoky charred exterior. The meat stays incredibly juicy while developing beautiful grill marks and aromatic herbs. This classic Turkish kebab is perfect for gatherings and brings the authentic taste of Turkish street food to your home.
Ingredients
Instructions
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Prepare the chicken
Cut chicken breast into 3cm uniform cubes, removing any excess fat or sinew. Pat the pieces completely dry with paper towels for 2-3 minutes. This ensures the marinade adheres properly and prevents steaming during cooking. Do not leave any moisture on the surface or the kebabs will not brown properly.
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Make yogurt marinade
Mince garlic finely and combine with yogurt, olive oil, paprika, oregano, salt, and black pepper in a large bowl for 3-4 minutes. Mix thoroughly until the marinade is smooth and evenly colored. The mixture should be thick enough to coat the chicken without dripping. Do not add lemon juice yet as acid can make the chicken tough if marinated too long.
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Marinate the chicken
Add chicken cubes to the yogurt marinade and massage gently for 2-3 minutes until every piece is well-coated. Cover and refrigerate for minimum 2 hours or up to 8 hours. The chicken should be completely white with no pink showing through the marinade. Do not marinate longer than 8 hours or the texture will become mushy.
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Prepare vegetables and skewers
Cut onion into 2cm squares and soak wooden skewers in water for 30 minutes if using. Thread marinated chicken alternating with onion pieces onto skewers, leaving small gaps between pieces. Each skewer should hold 4-5 chicken pieces with onion in between. Do not pack the pieces tightly or they will steam instead of grill.
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Preheat the grill
Heat grill or grill pan to medium-high heat for 10-15 minutes until very hot. The surface should sizzle immediately when water drops hit it. Oil the grill grates lightly to prevent sticking. The temperature should be hot enough to create char marks but not so high that it burns the marinade. Do not use maximum heat or the outside will burn before the inside cooks.
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Grill the kebabs
Place skewers on the hot grill and cook for 3-4 minutes per side without moving them. Turn only once when the bottom develops golden-brown char marks and releases easily. Continue grilling for 12-15 minutes total, rotating every 3-4 minutes. The chicken should reach 75°C internal temperature and be golden brown with visible grill marks. Do not turn too frequently or the meat will not develop proper color.
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Rest and serve
Remove kebabs from heat and squeeze fresh lemon juice over them immediately. Let rest for 3-5 minutes to allow juices to redistribute throughout the meat. The chicken should be firm but juicy when pressed gently. Serve immediately while hot with the natural juices still flowing. Do not let them sit longer than 5 minutes or they will start to dry out.
Tips
Cooking Tips
Use a meat thermometer to ensure chicken reaches exactly 75°C - overcooking will make it dry despite the yogurt marinade. If using a gas grill, keep one side on medium heat for slower cooking if pieces brown too quickly.
Alternatives
Greek-style yogurt can be substituted for regular yogurt but thin it with 2 tbsp milk first. Chicken thighs can replace breast meat for extra juiciness, though cooking time increases to 18-20 minutes total.
Serving & Storage
Traditionally served with warm pita bread, grilled tomatoes, and a side of yogurt mixed with cucumber and mint. Store leftover cooked kebabs in the refrigerator for up to 3 days and reheat gently in the oven to maintain moisture.
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