Chicken Shish
Tender cubes of chicken are marinated in garlic, lemon, and aromatic Turkish spices, then charred to juicy perfection over open flames. Served alongside fresh coriander and zesty dips, this classic street-food favourite delivers a smoke-kissed bite that is packed with vibrant flavour.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Chicken thighs can be used instead of chicken breasts for an even juicier, more succulent texture.
If Aleppo chilli flakes are unavailable, substitute with 1 teaspoon of standard chilli flakes or ground chilli powder.
Soak wooden skewers in water for 30 minutes prior to grilling if metal skewers are not being used.
Prepare Chicken and Marinade
Clean and trim the chicken breast fillets, then cut them into uniform 2cm cubes. In a large bowl, combine the diced onion, crushed garlic, plain yoghurt, tomato paste, lemon juice, vegetable oil, salt, ground cumin, paprika, ground cinnamon, black pepper, and Aleppo chilli.
Marinate Chicken
Add the cubed chicken to the yoghurt and spice mixture, stirring thoroughly to coat every piece evenly. Cover the bowl with cling film and refrigerate for at least 2 hours or overnight for best results.
Skewer Chicken
Thread the marinated chicken cubes onto long metal skewers, grouping pieces of similar size together on each skewer to ensure even cooking.
Grill and Serve
Preheat a barbecue or indoor grill to medium-high heat. Place the skewers on the grill and cook for 6 to 8 minutes, rotating every 30 seconds until the chicken is firm, fully cooked through, and lightly charred at the edges. Slide the chicken off the skewers and serve hot with rice and lemon wedges.
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Ingredients
| Chicken Breasts | 600g |
| Brown Onion | 1 |
| Garlic | 3 cloves |
| Plain Yoghurt | 240g |
| Tomato Puree | 1 tsp |
| Lemon Juice | 2 tbsp |
| Vegetable Oil | 2 tsp |
| Salt | 1 tbsp |
| Ground Cumin | 1 tsp |
| Paprika | 1 tsp |
| Ground Cinnamon | 1 pinch |
| Black Pepper | ½ tsp |
| Aleppo Chilli | 1 tbsp |
