Turkish Chicken Shish Kebab
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
173 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern, Turkish
Turkish Chicken Shish Kebab
Description
Turkish Chicken Shish Kebab is prepared by marinating sizable pieces of chicken breast in a mixture of olive oil, milk, tomato paste, optional red pepper paste, and warming spices such as paprika and chili flakes. The milk in the marinade helps tenderize the meat while the tomato pastes add depth and slight acidity. After marinating for a minimum of two hours or overnight to enhance flavor and moisture retention, the chicken is skewered alternately with chunks of onion, green Turkish chili or bell pepper, and wedges of tomato.
The kebabs are then cooked either on a barbecue or under a grill in a 210°C oven. The cooking process develops a flavorful exterior with slightly crisped edges while keeping the chicken moist inside. The combination of vegetables adds freshness and lightness to the dish.
Typically served from the skewer or removed onto plates, these kebabs work well as a main course alongside rice, flatbreads, or salads. They provide an appealing combination of textures from the tender chicken to the softened but still slightly crisp vegetables.
Soaking bamboo skewers before use helps prevent burning during cooking. Marinating not only improves tenderness but also shortens cooking time and prevents dryness. Adjusting chili flakes lets you control the heat level for personal preference or those enjoying milder flavors.
Ingredients
Marinade for the Chicken
- ¼ cup olive oil (60 ml)
- ¼ cup milk (full fat or semi-skimmed)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste (optional, could be replaced with tomato paste)
- ½ teaspoon chili flakes (adjust to your taste)
- ½ teaspoon paprika
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt
Chicken Shish
- 4 pieces chicken breast or equivalent amount of chicken thigh, boneless and skinless; approximately 800 grams
- 1 onion (red or white)
- 2-3 green Turkish chili (or 1 large green bell pepper)
- 2 medium tomato or 6 cherry tomatoes
Instructions
- Cut the chicken into chunky cubes size of 4-5 cm.
- Place the olive oil, milk, tomato paste, red pepper paste (if using), chili flakes, paprika, freshly ground black pepper, and salt in a bowl and whisk until combined.
- Add the chicken pieces into the bowl and give it a toss until all the chicken pieces are covered with the marinade.
- Cover the bowl, place in the fridge, and let the chicken marinate for a minimum of 2 hours or preferably overnight.
- Peel the onion and cut into chunky cubes similar size to chicken.
- Wash the tomatoes and cut them into wedges.
- Cut the Turkish chili peppers into 4 or if using bell peppers, cut them into chunky cubes similar size to chicken.
- Thread the chicken and vegetables onto metal or soaked bamboo kebab skewers.
- Cook the kebabs on the BBQ for 12-14 minutes or in the 210 °C preheated oven grill for 15 minutes, until the core temperature reaches 74 °C (165 °F).
Notes
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
- Marinate chicken for at least 2 hours or overnight for tender, juicy meat.
- Grilling on a BBQ is preferred for authentic flavor but oven grilling is a good alternative.
- Cooking time may vary based on chicken cube size and heat source intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 632mg | 26% |
| Potassium | 379mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 61mg | 68% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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