Chicken on skewers

Chicken on skewers

Şiş tavuk

Turkish Fire
Alicia Taylor

In Turkey, kebabs are cooked on metal skewers. If you are using wooden skewers, remember to soak them in cold water for at least 20 minutes before putting them on the barbecue, so they don’t get scorched.


Quantity Ingredient
1 large white onion, peeled
2 tablespoons tomato paste
250g plain yoghurt
125ml lemon juice
2 garlic cloves, crushed
125ml olive oil
1kg boneless, skinless chicken thighs
500g vine-ripened tomatoes, cut into quarters
300g long green chillies
flat bread, to serve
Red onion & sumac salad, to serve
lemon wedges, to serve


  1. Grate the onion, wrap it up in a piece of muslin and squeeze the juices into a large non-metallic bowl. Add the tomato paste, yoghurt, lemon juice, garlic and olive oil. Season with sea salt and freshly ground black pepper and mix together well.
  2. Cut the chicken into 2 cm chunks. Add to the marinade and gently massage together for a few minutes. Cover and leave to marinate for at least 1 hour in the refrigerator, or longer if you have time.
  3. If you are going to barbecue these beautiful babies, fire up your barbecue and get your coals glowing like ruby embers. If you don’t have time for this, heat your grill to its highest setting.
  4. Reserve the juices of the marinade. Onto each skewer, spear two pieces of chicken, then one piece of tomato, a whole chilli, then some more chicken, until the skewer is full. Continue making the rest of the kebabs.
  5. Cook the kebabs on the barbecue grill bars (or under the grill) for 3–4 minutes on each side, or until cooked all the way through, brushing them with the marinade juices during cooking. Remove from the heat and allow to rest for a few minutes.
  6. Serve on flat bread, with red onion and sumac salad, and lemon wedges for squeezing over.
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