Turkish Chicken Shish Kebab
Turkish Chicken Shish Kebab features marinated chunks of chicken breast combined with onion, green chili or bell pepper, and tomatoes, threaded onto skewers and grilled or oven-cooked. The marinade includes olive oil, milk, tomato paste, and spices like paprika and chili flakes, which tenderize the chicken and infuse it with a balanced savory and mildly spicy flavor. Cooking the kebabs until the chicken reaches a safe internal temperature ensures juicy pieces with pleasant charred edges. This dish offers a fulfilling meal perfect for grilling occasions or oven preparation when BBQ isn't an option.
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
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 173
% 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.