Bulgur pilavı (bulgur pilaf)
Cacık (yoghurt and cucumber)
Testi kebabı (clay pot kebab)
3 h 25 minMedium
Chicken shish (tavuk şiş) recipe
Chicken breast marinated in yoghurt, pepper paste and spices stays moist on the barbecue or in the oven. A practical recipe that also suits weeknights.
- Total time
- 2 h 30 min
- Makes
- 4 servings
- Difficulty
- Easy
- Per serving
- ~340 kcal
Method
Marinate
Mix the yoghurt, paste, olive oil, garlic, salt, spices and lemon juice. Coat the chicken and leave in the fridge. Left overnight, it becomes even more tender.
Thread onto skewers
Thread the chicken onto skewers without packing the pieces tightly. If using wooden skewers, soak them in water for 20 minutes beforehand.
Cook
Cook on a hot grill or barbecue for 3 to 4 minutes on each side. In the oven, cook under the grill at 220 degrees for 15 minutes, turning halfway.
Rest
Rest the skewers for 3 minutes. Serve with charred peppers, tomatoes and bulgur pilaf.
Tips
- Chicken thigh stays much juicier than breast.
- The chicken is safely cooked when the internal temperature reaches 74 degrees.
Storage
Marinated chicken keeps in the fridge for 1 day and cooked chicken for 2 days.
Nutrition
| Energy | 340 kcal |
|---|---|
| Protein | 42 g |
| Fat | 14 g |
| Carbohydrate | 9 g |
Frequently asked questions
Why does chicken shish turn out dry?
Usually because it is overcooked. Cook marinated chicken quickly over high heat and rest it for a few minutes rather than cutting it straight away.
