This Turkish tavuk şiş-inspired spatchcock chicken takes the flavours of Turkish chicken kebabs and turns them into a whole roast chicken. Think yoghurt, grated onion, garlic, lemon, tomato paste and plenty of warming spices, all working together to create a deeply flavoured marinade.
Spatchcocking the chicken means it cooks more evenly and in less time than a traditional whole roast. It also gives you plenty of surface area for the marinade to cling to, helping the skin take on a beautiful colour as it roasts.
The marinade is inspired by the flavours of Turkish tavuk şiş, with a little Tiffin & Tea twist. Butter and olive oil add richness, while Aleppo chilli brings a gentle warmth without overpowering the other flavours.
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Recipe Snapshot
- Prep Time - 15 minutes
- Marinating Time - At least 4 hours, ideally overnight
- Cook Time - 50-65 minutes
- Total Time - Approximately 1 hour 15 minutes, plus marinating
- Servings - 4-6
- Cuisine - Turkish-inspired
- Course - Main Course
Why You'll Love This Recipe
- All the flavours of Turkish kebabs - Yoghurt, onion, garlic, tomato paste, cumin, coriander and paprika create a wonderfully savoury marinade.
- A quicker roast chicken - Spatchcocking helps the chicken cook more evenly and reduces cooking time.
- Plenty of flavour - Grated onion and garlic work their way into the meat, while the spices create a beautifully seasoned exterior.
- Good for sharing - Serve it straight from the roasting tray with rice, flatbreads, salads and plenty of sauces.
- Easy to prepare ahead - Marinate the chicken the night before, then simply roast when you're ready.
What Is Turkish Tavuk Şiş?
Tavuk şiş translates to chicken skewers in Turkish. It is a popular Turkish kebab made by marinating pieces of chicken before threading them onto skewers and grilling them.
The marinade varies between cooks and regions, but commonly includes yoghurt, onion, garlic, tomato paste, lemon and spices.
This recipe takes inspiration from those flavours but uses a whole spatchcocked chicken instead of individual pieces. You get the familiar flavour profile in a roast chicken format, with beautifully browned edges and juicy meat.
Ingredients
For the Marinade
Greek or Turkish Yoghurt - 3 tbsp. Full-fat yoghurt adds richness and helps coat the chicken. It also contributes to the tender texture of the meat.
Onion - 1 medium, finely grated. Grated onion is particularly useful in kebab marinades because it releases its juices and distributes flavour throughout the chicken.
Lemon - Zest and juice of ½ lemon. Adds freshness and balances the richness of the yoghurt and butter.
Garlic Paste - 1½ tbsp. Garlic is an important part of the flavour base. Freshly crushed garlic works too.
Turkish Tomato Paste (Biber Salçası) - 1 tbsp, or use tomato purée. Turkish tomato paste has a concentrated, savoury flavour and gives the marinade its characteristic depth and colour. I use Aci Biber Salcasi (Hot) but there is also a milder version.
Coarsely Ground Black Pepper - 1 tbsp. Adds a noticeable peppery warmth.
Ground Cumin - 2 tsp. Brings an earthy, warming flavour.
Dried Oregano - 1 tsp. Adds a fragrant herbal note.
Ground Coriander - 2 tsp. Adds gentle citrusy warmth.
Aleppo Chilli Flakes - 2 tsp. These bring a mild, fruity chilli flavour. Adjust to taste.
Smoked Paprika - 2 tsp. Adds colour and a subtle smokiness. For a more traditional flavour profile, use sweet paprika instead.
Salt - 2-2½ tsp. Seasons the chicken throughout.
Brown Sugar - 1 tbsp. Helps balance the savoury ingredients and encourages browning during roasting.
MSG - 1 tsp, optional. Adds another layer of savoury, umami flavour.
Butter - 50g, melted and cooled slightly. Adds richness and helps the chicken develop a beautifully golden exterior.
Olive Oil - 2 tbsp. Helps loosen the marinade and distribute the spices evenly.
For the Chicken
Whole Chicken - 1 chicken (1.5-1.8kg), spatchcocked.
How to Make Turkish Tavuk Şiş Spatchcock Chicken
1. Prepare the Chicken
Place the chicken breast-side down on a sturdy chopping board. Using sharp kitchen scissors, cut down either side of the backbone and remove it.
Turn the chicken over and press firmly on the breastbone until the chicken lies flat.
Pat the chicken dry with kitchen paper. This helps the marinade adhere and encourages better browning.
2. Make the Marinade
Add the yoghurt, grated onion, lemon zest and juice, garlic paste, tomato paste, black pepper, cumin, oregano, coriander, Aleppo chilli flakes, paprika, salt, brown sugar and MSG (if using) to a large bowl.
Pour in the melted, slightly cooled butter and olive oil, then mix until everything is thoroughly combined.
3. Marinate the Chicken
Rub the marinade all over the chicken, making sure you get into all the little crevices and underneath the legs and wings.
If possible, gently loosen the skin over the breast and spread a little marinade underneath too.
Cover and refrigerate for at least 1 hour, preferably overnight.
Remove the chicken from the fridge around 30 minutes before cooking while you preheat the oven.
4. Roast
Preheat the oven to 220°C (200°C fan).
Place the chicken skin-side up on a roasting tray or in a large ovenproof dish.
Roast for 15 minutes, then reduce the oven temperature to 190°C (170°C fan) and continue cooking for approximately 35-50 minutes, depending on the size of the chicken.
The chicken is ready when the thickest part of the breast and thigh reaches 75°C, without touching the bone.
If the skin is browning too quickly, loosely cover with foil.
5. Rest and Serve
Remove the chicken from the oven and leave it to rest for 10-15 minutes before carving.
Spoon over some of the buttery juices from the tray before serving.
Why i use a wire rack
Using a wire rack when roasting chicken allows hot air to circulate around the entire bird rather than just the top and sides.
There are four main benefits:
1. Crispier skin - The underside of the chicken isn't sitting in its own juices, so the skin is less likely to become soggy.
2. More even cooking - Hot air circulates underneath the chicken as well as around it, helping it cook more evenly.
3. Better browning - Raising the chicken allows the heat to reach more of the surface, helping the skin brown all over.
4. Juicier meat - The chicken sits above the juices and rendered fat rather than effectively steaming in them. The rack doesn't directly make the meat juicier, but it helps achieve better roasting conditions.
Is a wire rack essential?
No. You can roast chicken directly in a roasting tin, particularly if you sit it on a bed of onions, carrots and celery. The vegetables lift the chicken slightly and add flavour to the pan juices.
My recommendation: For a Turkish-style spatchcock chicken, I'd use a wire rack if you want particularly crisp skin. Spatchcocking already helps the chicken cook more evenly, so the rack is an added benefit rather than a necessity.
Tips for the Best Spatchcock Chicken
- Grate the onion finely - This helps it become part of the marinade rather than leaving large pieces on the chicken, which can burn during roasting.
- Marinate for as long as possible - Overnight is ideal for allowing the flavours to develop.
- Dry the chicken first - Excess moisture can prevent the skin from browning properly.
- Don't skip the resting time - Resting allows the juices to redistribute through the meat.
- Use a thermometer - This is the most reliable way to check that the chicken is cooked through.
What to Serve with Turkish Tavuk Şiş Chicken
There are so many ways to serve this chicken. I'd lean into the Turkish-inspired flavours and put together a generous spread.
- Rice - Turkish vermicelli rice or buttery rice pilaf.
- Bread - Homemade pitta, lavash or Turkish flatbread.
- Chips - The best companion to most meals in my opinion!
- Salads - Çoban salatası (Turkish shepherd salad), fattoush or a simple tomato and cucumber salad.
- Sauces - Garlic yoghurt, cacık or a spicy tomato sauce.
- Vegetables - Charred peppers, red onions and tomatoes make a lovely addition.
Storage and Reheating
Fridge - Store leftover chicken in an airtight container in the fridge for up to 3 days.
Freezer - Remove the meat from the bones and freeze in an airtight container for up to 3 months.
Reheating - Reheat thoroughly in the oven, covered with foil, with a splash of water or chicken stock to prevent the meat drying out. Ensure it is piping hot throughout.
Frequently Asked Questions
Can I make this Turkish spatchcock chicken ahead of time?
Yes. You can prepare the marinade and coat the chicken up to 24 hours ahead. Keep it covered in the fridge until you're ready to roast.
Can I use a regular whole chicken instead?
Yes. The marinade works beautifully with a whole chicken that hasn't been spatchcocked. However, cooking time will be longer, so use a meat thermometer to check when it is ready.
Can I cook this chicken on the barbecue?
Yes. A spatchcocked chicken is particularly well suited to barbecue cooking. Use indirect heat to cook it through without burning the marinade, then finish over direct heat to crisp and colour the skin.
Is this recipe very spicy?
No. The Aleppo chilli flakes add a gentle warmth rather than intense heat. You can reduce the quantity or increase it depending on your preference.
Can I use chicken pieces instead?
Absolutely. Chicken thighs and drumsticks work particularly well with this marinade. Adjust the cooking time according to the size of the pieces and check that they reach a safe internal temperature.
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📖 Recipe
Turkish Tavuk Şiş-Inspired Spatchcock Chicken
Ingredients
Marinade
- 3 tablespoon plain full-fat Greek or Turkish yoghurt
- 1 medium onion finely grated
- Zest and juice of ½ lemon
- 1½ tablespoon garlic paste
- 1 tablespoon Turkish tomato paste or tomato purée
- 1 tablespoon coarsely ground black pepper
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoon ground coriander
- 2 teaspoon Aleppo chilli flakes
- 2 teaspoon smoked paprika or sweet paprika
- 2 - 2 ½ teaspoon salt
- 1 tablespoon brown sugar
- 1 teaspoon MSG optional
- 50 g butter melted and slightly cooled
- 2 tablespoon olive oil
Chicken
- 1 whole chicken 1.5-1.8kg, spatchcocked
Instructions
Prepare the Chicken
- Place the chicken breast-side down on a sturdy chopping board. Using sharp kitchen scissors, cut down either side of the backbone and remove it.
- Turn the chicken over and press firmly on the breastbone until the chicken lies flat.
- Pat the chicken dry with kitchen paper. This helps the marinade adhere and encourages better browning.
Make the Marinade
- Add the yoghurt, grated onion, lemon zest and juice, garlic paste, tomato paste, black pepper, cumin, oregano, coriander, Aleppo chilli flakes, paprika, salt, brown sugar and MSG (if using) to a large bowl.
- Pour in the melted, slightly cooled butter and olive oil, then mix until everything is thoroughly combined.
Marinate the Chicken
- Rub the marinade all over the chicken, making sure you get into all the little crevices and underneath the legs and wings.
- If possible, gently loosen the skin over the breast and spread a little marinade underneath too.
- Cover and refrigerate for at least 1 hour, preferably overnight.
- Remove the chicken from the fridge around 30 minutes before cooking while you preheat the oven.
Roast
- Preheat the oven to 220°C (200°C fan).
- Place the chicken skin-side up on a roasting tray or in a large ovenproof dish.
- Roast for 15 minutes, then reduce the oven temperature to 190°C (170°C fan) and continue cooking for approximately 35-50 minutes, depending on the size of the chicken.
- The chicken is ready when the thickest part of the breast and thigh reaches 75°C, without touching the bone.
- If the skin is browning too quickly, loosely cover with foil.
Rest and Serve
- Remove the chicken from the oven and leave it to rest for 10-15 minutes before carving.
- Spoon over some of the buttery juices from the tray before serving.
Notes
Why i use a wire rack?
Using a wire rack when roasting chicken allows hot air to circulate around the entire bird rather than just the top and sides. There are four main benefits: 1. Crispier skin - The underside of the chicken isn't sitting in its own juices, so the skin is less likely to become soggy. 2. More even cooking - Hot air circulates underneath the chicken as well as around it, helping it cook more evenly. 3. Better browning - Raising the chicken allows the heat to reach more of the surface, helping the skin brown all over. 4. Juicier meat - The chicken sits above the juices and rendered fat rather than effectively steaming in them. The rack doesn't directly make the meat juicier, but it helps achieve better roasting conditions.Is a wire rack essential?
No. You can roast chicken directly in a roasting tin, particularly if you sit it on a bed of onions, carrots and celery. The vegetables lift the chicken slightly and add flavour to the pan juices. My recommendation: For a Turkish-style spatchcock chicken, I'd use a wire rack if you want particularly crisp skin. Spatchcocking already helps the chicken cook more evenly, so the rack is an added benefit rather than a necessity.Tips for the Best Spatchcock Chicken
- Grate the onion finely - This helps it become part of the marinade rather than leaving large pieces on the chicken, which can burn during roasting.
- Marinate for as long as possible - Overnight is ideal for allowing the flavours to develop.
- Dry the chicken first - Excess moisture can prevent the skin from browning properly.
- Don't skip the resting time - Resting allows the juices to redistribute through the meat.
- Use a thermometer - This is the most reliable way to check that the chicken is cooked through.
What to Serve with Turkish Tavuk Şiş Chicken
There are so many ways to serve this chicken. I'd lean into the Turkish-inspired flavours and put together a generous spread.- Rice - Turkish vermicelli rice or buttery rice pilaf.
- Bread - Homemade pitta, lavash or Turkish flatbread.
- Chips - The best companion to most meals in my opinion!
- Salads - Çoban salatası (Turkish shepherd salad), fattoush or a simple tomato and cucumber salad.
- Sauces - Garlic yoghurt, cacık or a spicy tomato sauce.
- Vegetables - Charred peppers, red onions and tomatoes make a lovely addition.
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