Turkish · Dinner
Chargrilled Turkish Chicken Skewers
Tavuk Shish
Premium Turkish chicken shish with thigh meat marinated in yogurt, tomato paste, and warm spices, threaded with capsicum and onion, charcoal-grilled to a deep crust, served with rice, lavash, and yogurt.
$$
25 minsPrep
30 minsCook
55 minsTotal
HardLevel
Nutrition per serving
815Calories
48gProtein
32gFat
78gCarbs
8gSugar
6gFiber
1020mgSodium
115mgChol
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Instructions
1
Prep
Cut 560g chicken thigh into 3cm cubes. Mix 200g yogurt, 2 tbsp tomato paste, 2 tbsp biber salcasi, 6 grated garlic cloves, 2 tsp cumin, 2 tsp oregano, 2 tsp pul biber, 2 tsp salt, 1 tsp pepper. Toss chicken in marinade, rest 20 minutes. Cut 2 medium green capsicum and 1 large red onion into 3cm chunks. Halve 2 lemons.
2
Build
Off heat 3 minutes, thread marinated chicken onto 4 long metal skewers alternating with capsicum and red onion chunks, pressing pieces firmly so surfaces are flat for even cooking.
3
Grill
Preheat broiler or grill pan to high heat. Brush skewers with 20ml olive oil, grill 4 minutes per side over high heat, turning, 16 minutes total until edges char deeply and chicken is cooked through.
4
Char
While chicken grills, halve 2 medium ripe tomatoes and lay cut-side down with 2 sivri peppers on the hot grill, 4 minutes per side over high heat until skins blacken and tomatoes soften.
5
Saute
While vegetables char, melt 20g butter over medium 30 seconds, add 200g rice and toast 1 minute. Pour 360ml hot water with 0.5 tsp salt, cover, cook over low 12 minutes until tender and liquid absorbs.
6
Wrap
Off heat 1 minute, warm each of 2 lavash briefly over low gas flame 15 seconds per side until pliable. Whisk 200g yogurt with 2 grated garlic cloves until smooth. Lay each lavash on a warm plate.
7
Plate
Slide chicken and vegetables off skewers onto lavash, spoon rice alongside, dollop garlic yogurt, lay charred tomato and pepper, scatter parsley and sumac, finish with lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) boneless chicken thigh
- 400g (14.1 oz) plain whole-milk yogurt
- 2 tbsp tomato paste
- 2 tbsp biber salcasi hot pepper paste
- 8 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp pul biber Aleppo flakes
- 2.5 tsp fine sea salt
- 1 tsp ground black pepper
- 20ml (1.3 tbsp) extra-virgin olive oil
- 2 medium green capsicum
- 1 large red onion
- 200g (7.1 oz) basmati rice
- 20g (0.7 oz) unsalted butter
- 360ml (1.5 cup) hot water
- 2 lavash
- 2 long green sivri biber pepper
- 2 medium ripe tomato
- 20g (small handful) flat-leaf parsley
- 2 small lemon
- 1 tsp sumac