| |

Turkish Chicken Shish Kebab – Succulent Chicken Skewers | ASMR COOKING

Byamazingfoodstv


Turkish chicken kebabs / skewers or a.k.a tavuk şiş in Turkey.
It is said that the method of cooking meat on skewers over open fire originated on the steppes of Central Asia where the Turkic people originate. This basic concept was refined over time and was brought to the world with the westward migration of Turkic people.

There are different versions of chicken skewers / kebabs and this one is with a marinade made with Turkish yogurt, onion juice, garlic and spices that turns the chicken thighs into succulent, flavorful kebabs.
Serve with bulgur or breads like lavash and find out how amazing this chicken kebab is.

Please consider subscribing and help my channel to improve for better content:

Follow me on:
Instagram:

Links to some of the equipments I use (Affiliate links*):
♨️ Weber Master-Touch Charcoal Grill, 22-Inch :
🍢 Square Skewers:
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
🔪 Pirge 55 cm , Turkish Kebab and Meat Knife:
🔪 Pirge Duo Cleaver Narrow Knife, 28cm:
🧤 X3 Industrial Food Safe Black Nitrile Gloves, Box of 100:

Ingredients:
• 1 kg chicken thighs, de-boned
• 2 cloves of garlic
• 1 onion (pureed)
• 2 tsp chili flakes
• 1 tsp turmeric
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 tsp cumin
• 2 tbsp yogurt
• ½ lemon (juice)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp tomato paste (optional)
• 1 tsp chili paste (optional)
• Roasted peppers, tomatoes and onions to serve

#chickenrecipes #tavukşiş #chickenskewers

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

source

Similar Posts

33 Comments

  1. How Authentic ADANA KEBAB is Made – Turkey's Most Famous Kebab: https://youtu.be/Ej3B4g_PxsQ
    Turkish Lamb Sweetbread Shish Kebabs – Best Way to Cook Sweetbreads: https://youtu.be/z1qjQwro150
    Recipe for the above video:
    Ingredients:

    • 1 kg chicken thighs, de-boned

    • 2 cloves of garlic

    • 1 onion (pureed)

    • 2 tsp chili flakes

    • 1 tsp turmeric

    • ½ tsp black pepper

    • ½ tsp dried thyme

    • 1 tsp cumin

    • 1 tsp paprika

    • 2 tbsp yogurt

    • ½ lemon (juice)

    • 2 tbsp olive oil

    • 1 tsp salt

    • 1 tsp tomato paste (optional)

    • 1 tsp chili paste (optional)

    • Roasted peppers, tomatoes and onions to serve

    Instructions:

    1. Cut the chicken thighs into 3 vertical pieces and then cut them to half

    2. In a bowl, add 2 tbsp olive oil and crush / mince the garlics and add to the bowl

    3. Add chili flakes, thyme, salt, cumin, black pepper, turmeric, paprika and optionally the tomato & chili paste

    4. Puree 1 onion and drain the onion juice (you can use the onion pulp for kofta / meatballs)

    5. Finally add 2 tbsp yogurt and lemon juice, give it a good mix until combined

    6. Add the chicken and mix with your hands to make sure all the chicken pieces are coated

    7. Cover and let it rest for at least 2 hours in the fridge, preferably overnight

    8. Thread the chicken into metal skewers and set aside

    9. Thread the tomatoes and the green peppers onto skewers

    10. Prepare the grill with medium heat and wait for the fire to cool down a bit

    11. Place the chicken skewers on medium heat and do not rotate for the first 2 minutes

    12. After 2 minutes rotate the chicken and while rotating the skewers every 2 minutes to grill evenly

    13. It should take 8-10 minutes in total for the chicken to cook

    14. Roast the tomatoes and peppers and set aside once they are nicely charred

    15. Shop extra onion and caramelize it in a small pan

    16. Layer lavash bread on the plate, add the roasted vegetables and the caramelized onions

    17. Serve the chicken on lavash bread, to get the flavorful sauce soaked into the lavash bread

  15. What's wrong with the Turks? Don't you have any genionly Turkish food? You're stealing from the Greeks and Iranians and calling it Turkish? Why? This food id Iranian it has been written in history books that during the Achaemenid empire the marching armies would bring chickens and sheep to feed the soldiers and they would cook it over fire while. It's called Sikh Kabob Sikh meaning Skewer or broad sword, today it's called Shish kabob meaning sword kabob. THIS IS IRANIAN as is Mollana as is Norooz

  24. Looks amazing. I don’t have anything to juice the onion , would you recommend I just put in a little bit of onion purée instead or just skip that part altogether? Thanks in advance. New subscriber here .

  27. I made this recipe more than once and it is healthy and delicious. I love it. I do not get chillies like the ones in the video, so I used another type of pepper. I also didn't bother to use skewers. Thank you for sharing this lovely recipe. Big fan.

Leave a Reply