Turkish chicken shish kebab
- Published: 27 Jun 16
- Updated: 8 Nov 24
Marinated meat, spices, sharp pickles and citrus, offset with a hint of smokiness – this chicken shish kebab recipe is hold-me-back good.
Want to try something a little different? How about our Moroccan shish sesame skewers made with lamb.
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Serves 4 -
Hands on time 20 min, grilling time 10 min, plus marinating
Before you start
Using yogurt to marinate meat – especially chicken – works so well for three reasons. First, the yogurt calcium, enzymes and acids begin to break down the proteins of the meat, making it more tender. Second, the yogurt forms a sort of crust around the meat as it cooks, locking in moisture. Third, yogurt is a great vehicle for other flavours, evenly distributing spices and aromatics over every part of the meat.
Always try to marinate meat for the full suggested time – it really does make a huge difference to the final flavour and texture. However, don’t take it over 24 hours, as the aforementioned tenderising properties of yogurt can go too far and start to turn the chicken stringy.
Nutrition
- Calories
- 260kcals
- Fat
- 4g (1.6g saturated)
- Protein
- 46.3g
- Carbohydrates
- 8.3g (7.6g sugars)
- Fibre
- 2.7g
- Salt
- 2.8g
delicious. tips
To cook without skewers, fry the chicken in a splash of oil in a large pan for 4-5 minutes, moving the pieces only occasionally so they blacken. You can also cook the kebabs on a griddle or barbecue, turning them halfway through.
Watch the recipe video…
The chicken tastes best marinated overnight, but even 1 hour will give flavour.