Turkish-Style Chicken Kebabs (Tavuk Şiş)
Smoky, charred chicken is expertly balanced with sweet flavors like mint and honey in our version of Turkish chicken kebabs.
- Makes4 servings
- Cook Time1 hour
- Active time plus coolingplus marinating
For this take on chicken kebabs, we draw inspiration from Turkey, the country that gave shish kebabs their name. Biber salçası, or Turkish red pepper paste, is a traditional ingredient in many versions of tavuk şiş. We use easier to find Fresno chilies, which we puree, along with roasted bell peppers and a touch of tomato paste. Our puree also uses Aleppo pepper; look for it in well-stocked markets and spice shops. If Aleppo pepper is not available, substitute 1 tablespoon sweet paprika plus ¼ teaspoon cayenne pepper or red pepper flakes. We prefer chicken thighs over breasts for their richer flavor. Plus, dark meat is more forgiving when it comes to doneness.
Don’t forget to scrape excess marinade off the chicken as you thread the pieces onto skewers. This prevents a sticky buildup on the grill grates.
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