Şiş Kebab (Turkish Chicken Skewers with Yoghurt Marinade)
Why this recipe works
- Yoghurt marinade: The yoghurt-based marinade clings well to the chicken and helps the grilled pieces stay tender.
- Warm, tangy flavour: Lemon, garlic, cumin and sweet paprika give the skewers a balanced kebab-style flavour without making them hot.
- Charred grill finish: Medium-high grilling creates browned edges while chicken thighs remain juicy when cooked evenly.
- Flexible preparation: The chicken can marinate ahead of cooking, making the final grilling stage quick and straightforward.
Get the most out of this recipe
Timing notes
- Allow time to marinate: Chill the coated chicken for at least 60 minutes so the yoghurt, lemon and spices can season the meat properly.
- Rest before serving: Let the skewers rest for 3 to 5 minutes after grilling so the juices settle before serving.
Texture tips
- Use evenly cut thigh pieces: Keeping the chicken pieces similar in size helps them cook at the same rate and reduces the risk of dry edges.
- Avoid thick clumps of marinade: Let excess marinade drip back into the bowl before grilling so the chicken chars lightly rather than steaming.
Common mistakes
- Do not pack the skewers too tightly: Leaving a little space between pieces allows heat to circulate and helps the chicken cook evenly.
- Watch for flare-ups: If the marinade catches or flames rise, move the skewers to a cooler part of the grill and keep turning them.
Make-ahead tips
- Prepare before cooking: The chicken can be coated in the marinade ahead of grilling and kept chilled until ready to thread onto skewers.
- Reheat thoroughly: Reheat cooked skewers on a hot grill or in a 200°C (390°F) oven until piping hot throughout.
- Freeze cooked chicken: Cooked chicken can be frozen off the skewers if easier, then defrosted overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, combine the greek yogurt with the zest and juice of the lemon. Crush the garlic into the bowl, then stir in the ground cumin, sweet paprika, fine sea salt, black pepper, and olive oil until smooth.
- Cut the chicken thighs into even, bite-sized pieces and add them to the marinade. Mix well so every piece is coated, then cover and chill for at least 60 minutes.
- If using wooden skewers, soak them in water while the chicken marinates. Preheat the grill to medium-high heat and clean the grates.
- Thread the marinated chicken onto skewers, leaving a little space between pieces for even cooking. Let any excess marinade drip back into the bowl rather than clumping on the skewers.
- Grill the skewers for 10 to 14 minutes, turning every 2 to 3 minutes, until lightly charred and cooked through. The chicken should be opaque throughout and the juices should run clear.
- Rest the skewers for 3 to 5 minutes before serving. Serve hot, with any resting juices spooned over the top.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the most tender result, keep the chicken pieces a similar size so they cook evenly and do not dry out.
- If flare-ups occur, move the skewers to a cooler part of the grill and keep turning until the outside is lightly charred and the centre is cooked through.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised greek yogurt and cook the chicken until piping hot throughout.
Substitutions
- Replace chicken thighs with chicken breast for a leaner skewer; reduce grilling time slightly and pull them as soon as they are just cooked through.
- Replace sweet paprika with smoked paprika for a deeper, smokier flavour.
Storage
- Refrigerate up to 3 days
- Cool the cooked skewers quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a hot grill or in a 200°C (390°F) oven until piping hot, or freeze (off the skewers if easier) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (25min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Milk
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