Tavuk Sis - Turkish Chicken Shish Kebab

Tavuk Sis - Turkish Chicken Shish Kebab

Safira

Tavuk Sis - Turkish Chicken Shish Kebab - Tavuk Sis (Shish Tawook/taouk/شيش طاووق) is a popular healthy protein packed Turkish Kebab recipe that is enjoyed all over the Middle East. Shish translates to Skewers. Tavuk translates to Chicken.The recipe itself is thought to be a part of Ottoman cuisine which is the cuisine of the Ottoman Empire. It later became popular across the Middle East and similar recipes can be found in Persian cuisine (Joojeh Kebab) as well as in Syria, Palestine, Egypt, Lebanon, Jordan and beyond.

5 from 1 vote

Print Recipe

Prep Time 15

Marinade 12

Total Time 12 35

Course Dinner, Lunch

Cuisine Lebanese, Middle Eastern, Turkish

Servings

Calories 114 kcal

Equipment

6-8 Wooden Skewers pre soaked for 1 hour

Ingredients

1 kg Chicken Thighs Skinless, Boneless (or Chicken Breast)
1 Onion Finely grated or chopped
1 Red Pepper Diced
3 tablespoon Yoghurt
1 teaspoon Coarse Black Pepper I like Smoked
1 - 1 ½ teaspoon Salt
1 teaspoon Bicarbonate of Soda Optional, helps tenderise the meat
½ teaspoon Ground Cumin
1 teaspoon Dry Oregano
1 ¾ teaspoon Paprika Sweet or Smoked, I prefer Smoked
1 ¾ teaspoon Pul Biber Aleppo Pepper or Chilli Flakes
1 teaspoon All Spice
1 teaspoon Cayenne Pepper
1 teaspoon Sumac
3 tablespoon Lemon Juice only
2 tablespoon Olive Oil
2 tablespoon Tatli Biber Salcasi or Tomato Paste/Puree
5 - 6 cloves Garlic Crushed

Instructions

Step 1 - Cut the Chicken into bite sized pieces.
Cut the Chicken into 1 ½ inch chunks.
Step 2 - Make the Marinade.
Add all the marinade ingredients (grated Onion, Red Pepper if using, Yoghurt, Coarse Black Pepper, Salt, Bicarb of Soda, Ground Cumin, Dry Oregano, Paprika, Pul Biber, All Spice, Cayenne Pepper, Sumac, Lemon Juice, Olive Oil and Tomato or Pepper Paste and Garlic to a large bowl and whisk together.
Step 3 - Add the Chicken to the Marinade
Add the Chicken to the bowl with the marinade and mix to ensure all the Chicken is fully coated.Cover the bowl with cling film or similar and place in the fridge over night or for at least 4 hours.
Step 4 - Skewer the Chicken
Remove the Chicken from the Fridge for 30 minutes before cooking. Thread the Chicken onto metal skewers (or use pre soaked wooden skewers).
Step 5 - Cook
Heat the oven to 210 C/190 Fan/Gas Mark 7.
Place the Chicken on a oven proof wire rack over a baking tray.
Bake in the Oven for 15 - 20 minutes turning midway. You can also BBQ or grill them for 12 - 15 minutes. In that case, you will need to turn them more regularly.
You can also Air Fry them at 200 C for 6-7 minutes per side.
In all cases, baste the Chicken every time you turn it.

Notes

Top Secret for Juicy Chicken Kebabs!

During marination, the Onion and Yoghurt both tenderise the Meat. The Onion in particular acts as a natural tenderiser. It also infuses the Chicken with flavour. Onions contain proteolytic enzymes, which break down protein meaning you get the most juicy, melt in the mouth and succulent meat.

Expert Tips

Marination Time

For the most flavourful Chicken, I would recommend marinating the Chicken overnight. If you are short on time, marinade for 2 hours. If you can manage it, I would suggest 4 hours as a good in between.

Skewers

If you don’t have metal skewers, use wooden skewers. Always soak wooden skewers for 1 hour before using. If you have neither, cook the meal on a wire rack over a tray to get the same effect. Make sure to line the tray with baking or parchment paper

Basting

Baste the meat at least once whilst cooking. If you are cooking them under the Grill or on a BBQ, baste them a few extra times.

Place Flatbread on top

Chicken Shish is often covered in flatbread like Lavash or Pitta immediately after it is cooked. This soaks up the juices but is also used to pull the Meat off the skewers.

Add Chicken Powder

For another layer of flavour, add a couple of tablespoon of Chicken Powder.

What to serve with Kebabs

Vegetables

Add Peppers (Sivri), Tomatoes and Onions to the tray along with the Kebabs so they roast too whilst the Kebabs are cooking.

Red Onion Salad

Serve with Turkish Red Onion Salad. To make this, simply combine 1 finely sliced Red Onions with 2 teaspoon Sumac, 1 tablespoon Lemon Juice, a pinch Salt, some chopped Parsley and a drizzle of Olive Oil.

Other

You can also serve it with Pickles, Salad such as Taboule, Persian Shirazi Salad, Turkish Shepherd Salad, Rice, Bulgur Salad, Ezme, Cacik, Haydari, Fries or Chips, Yoghurt and Garlic Sauce or Toum. Many of these sides recipes will be added to the site soon.

You could also add the pieces to a Salad bowl or serve it in a flatbread like Lavash, Garlic Naan or Pitta Bread.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days.

How to Reheat

Simply remove from the Chicken from the skewers and reheat the pieces in a pan on the hob/cooker. You can also microwave them with a splash of Water.

How to make ahead

The marinade can be made up to 3 days ahead and the Chicken can be marinaded up to 24 hours in advance.

Nutrition

Calories: 114kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 3mgSodium: 21mgPotassium: 162mgFiber: 2gSugar: 2gVitamin A: 247IUVitamin C: 19mgCalcium: 61mgIron: 1mg

Keyword Chicken Kabob, Chicken Kebab, Shish, Shish Tawook, Sis Tavuk, Turkish Chicken Kebabs

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