土耳其烤鸡肉串
These Turkish chicken kebabs — tavuk şiş — are chunks of chicken thigh soaked in a garlicky yogurt, tomato paste, and pul biber marinade, then threaded onto skewers and grilled until the edges blister and char. The yogurt's lactic acid tenderizes gently while its milk solids caramelize over the fire, so you get deeply browned, smoky exteriors around meat that stays remarkably juicy. Finished with a bright sumac-onion salad, they taste like the best street-cart skewers in Istanbul.
Cut 1.1 kg (2.5 lb) boneless, skinless chicken thighs into 4 cm (1.5 in) chunks and toss with a marinade of 240 g (1 cup) whole-milk yogurt, 3 tbsp olive oil, 2 tbsp tomato paste, 2 tbsp lemon juice, 5 grated garlic cloves, 1 tbsp Aleppo pepper (pul biber), 2 tsp each paprika and cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Refrigerate 2 to 24 hours, thread snugly onto flat metal skewers, and grill over direct medium-high heat (about 220°C / 425°F) for 12–15 minutes, turning every 3–4 minutes, until charred in spots and 74°C (165°F) inside. Rest 5 minutes and serve with sumac onions and lemon wedges.
- Use boneless thighs, not breast — they shrug off the high heat, char at the edges, and stay juicy in the center.
- Marinate at least 2 hours and up to 24 — yogurt's lactic acid tenderizes gradually without ever turning the meat mushy.
- Turn the skewers only every 3–4 minutes so the yogurt coating has time to brown and release cleanly from the grates.
Equipment
- Large mixing bowl
- 6 flat metal skewers (or bamboo skewers, soaked 30 minutes)
- Charcoal or gas grill (or grill pan / broiler)
- Long-handled tongs
- Instant-read thermometer
- Cutting board and chef's knife
食材
Chicken and marinade
- 1.1 kg boneless, skinless chicken thighs, cut into 4 cm (1.5 in) chunks
- 240 g whole-milk plain yogurt, not Greek; regular yogurt coats more evenly
- 45 ml olive oil
- 30 g tomato paste, or Turkish red pepper paste (biber salçası)
- 30 ml fresh lemon juice, from about 1 lemon
- garlic cloves, finely grated
- 8 g Aleppo pepper (pul biber), or 2 tsp sweet paprika plus a pinch of cayenne
- 5 g sweet paprika
- 4 g ground cumin
- 1 g dried oregano
- 10 g fine sea salt
- 2 g freshly ground black pepper
Sumac onions and serving
- red onion, halved and very thinly sliced
- 15 g flat-leaf parsley leaves, roughly chopped
- 3 g ground sumac
- lemon, cut into wedges
步骤
- 步骤01
In a large bowl, whisk the yogurt, olive oil, tomato paste, lemon juice, grated garlic, Aleppo pepper, paprika, cumin, oregano, salt, and black pepper until smooth and brick-red.
- 步骤02
Trim the thighs of any large fat pockets and cut them into 4 cm (1.5 in) chunks, keeping the pieces as even as possible so they cook at the same rate. Add the chicken to the bowl and massage the marinade into every piece until fully coated.
- 步骤03
Cover and refrigerate for at least 2 hours, or up to 24 for the deepest flavor. If you are short on time, even 45 minutes at cool room temperature makes a noticeable difference.
- 步骤04
Thread the chunks onto 6 flat metal skewers so the pieces touch but are not crammed tightly — snug contact keeps them juicy while still letting the surfaces brown. Fold thinner pieces in half before threading. Let excess marinade drip back into the bowl, then discard the bowl's contents.
- 步骤05
Prepare a grill for direct medium-high heat, about 220°C (425°F), and scrape and oil the grates well. While it heats, toss the sliced red onion with the sumac, a pinch of salt, and the parsley; set aside so the onion softens slightly.
- 步骤06
Lay the skewers over direct heat and cook for 12–15 minutes total, turning a quarter-turn every 3–4 minutes. Resist moving them sooner — the yogurt coating needs those minutes to caramelize and release from the grates. They are done when charred in spots and an instant-read thermometer registers 74°C (165°F) in the center of the largest piece.
- 步骤07
Transfer the skewers to a platter, tent loosely with foil, and rest for 5 minutes so the juices redistribute. Pile the sumac onions alongside, squeeze lemon over everything, and serve hot.
Make ahead
The marinade can be mixed up to 3 days ahead and kept refrigerated. Combine it with the chicken up to 24 hours before grilling — the full day actually improves texture and flavor. You can thread the skewers up to 8 hours ahead; keep them covered on a sheet pan in the fridge and pull them out 20 minutes before grilling to take the chill off.
Storage
Cool the chicken to room temperature within an hour, slide it off the skewers, and refrigerate in an airtight container for up to 4 days. Freeze cooked pieces for up to 2 months; thaw overnight in the fridge. Reheat gently in a covered skillet with a spoonful of water, or in a 160°C (325°F) oven for about 10 minutes, so the meat warms through without drying out. The sumac onions are best made fresh.
Variations
Dairy-free kebabs
Swap the yogurt for 120 ml (1/2 cup) unsweetened coconut yogurt, or skip it entirely and use 60 ml (1/4 cup) olive oil plus an extra tablespoon of lemon juice. You lose a little of the caramelized crust, but the spice paste still delivers; brush the skewers with oil once mid-grill to encourage browning.
Spicy Urfa-style
Add 2 tsp dark, raisiny Urfa biber and 1/4 tsp cayenne to the marinade, and finish the grilled skewers with a drizzle of melted butter bloomed with another pinch of pul biber for a gently smoldering, Southeast-Anatolia flavor.
Chicken and vegetable skewers
Alternate the chicken with 4 cm squares of red onion and green bell pepper (Turkish sivri peppers if you can find them). Cut vegetables slightly thinner than the meat so everything finishes together, and expect the cook time to land at the longer 15-minute end.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
常见问题
Can I use chicken breast instead of thighs?
Yes, but adjust your expectations and your timing. Breast has far less fat, so cut it slightly larger (5 cm / 2 in), keep the marinating window between 2 and 8 hours, and pull the skewers the moment they hit 68–70°C (155–158°F) — carryover heat during the rest will carry them to a safe temperature without drying them out. Thighs remain the more forgiving choice for this chicken kebab recipe.
What does the yogurt in the marinade actually do?
Two things. Its lactic acid tenderizes slowly and gently — unlike strong citrus or vinegar marinades, it won't turn the surface chalky even after a full day. And its milk proteins and sugars brown aggressively over the fire, which is why yogurt-marinated skewers develop that mottled, deeply flavored char faster than plain oil-marinated ones.
How do I make this chicken kebab recipe without a grill?
Use your broiler. Set a rack about 10 cm (4 in) from the element, arrange the skewers on a foil-lined sheet pan (rest the skewer ends on the pan rim so air circulates underneath), and broil on high for 12–14 minutes, turning once halfway, until charred at the edges and 74°C (165°F) inside. A ridged grill pan over medium-high heat also works: about 4 minutes per side on all four sides.
How long should I marinate the chicken, and can I overdo it?
Two hours is the practical minimum for the flavor and tenderizing to register; 12 to 24 hours is the sweet spot. Because yogurt is only mildly acidic, going the full 24 hours won't make the meat mushy the way a heavy lemon-juice marinade would. Past 24 hours the texture on the surface can start to soften unpleasantly, so freeze the chicken in its marinade instead if your plans change.
What is pul biber and what can I substitute?
Pul biber, sold as Aleppo pepper, is a coarse Turkish red pepper flake that is fruity, faintly smoky, and only moderately hot — closer to a warm glow than a burn. If you can't find it, use 2 tsp sweet paprika plus a small pinch of cayenne, or an equal amount of Korean gochugaru, which has a similar sun-dried sweetness.
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