Turkish Chicken Kebabs (Tavuk Şiş Kebabı)
- Makes4-6 servings
- Cook Time45 minutes
- Active time plus coolingplus marinating and grill prep
Our pursuit of the best Turkish kebabs took us to Karşıyakalı Dürümcü Recep Usta in Gaziantep, where chef and owner Ahmet Kileci grilled the finest tavuk şiş kebabı, or chicken kebabs, that we tasted during the trip. His yogurt marinade, spiked with spices and Turkish pepper paste, tenderizes the chicken thighs by breaking down the muscle fibers so the seasonings actually make their way into the meat. This is our adaptation of his recipe. Sliced red onion dressed with lemon, olive oil, sumac and parsley is a snappy, tangy companion to the kebabs.
Don’t worry about the fat content of the yogurt. Whole-milk, low-fat or nonfat works equally well in this recipe. Also, if the kebabs stick to the grill grate when you attempt to flip them, don’t force it. Wait a minute or so, then try again. When the chicken is nicely charred, it will release easily.
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