Bayoona | Turkish Chicken Kebab Easy Grilled Shish Taouk (şiş tavuk) Tawook @Bayoona | Uploaded September 2018 | Updated October 2024, 2 hours ago.
Learn how to make this easy grilled chicken kebabs or as named in Turkish Şiş Tavuk. Super easy recipe, and if you follow the steps you'll get lovely moist grilled chicken.
Ingredients:
1 Kg chicken breasts cut into cubes.
Marinate:
-- 4 tbsp natural yoghurt
-- 1/4 cup olive oil
-- 4 cloves crushed garlic
-- 1 tbsp tomato puree
-- Juice of 1 lemon
-- 1 tsp paprika -- 1 tsp cumin
-- 1 tsp tumeric -- 1/2 tsp oregano
-- Salt & fresh black pepper to taste
Tips for juicy kebabs,
1- Marinate the chicken overnight! This tenderises the chicken and boosts the flavour.
2- I find it best to use metal skewers, but if you don't have them use wooden ones. But make sure you soak them in water for 10-30 mins before threading the chicken onto them. This really makes a big difference according to my past experience, it doesn't suck up the juices from the chicken so you'll have juicier chicken and the skewers don't burn :)
3- Dont start grilling until your coal is covered in white ash, that means the coal is ready and hot enough.
4- I find that closing the lid of the grill helps keep the juices in and the chicken cooks evenly on the inside. But you don't have to!
Learn how to make this easy grilled chicken kebabs or as named in Turkish Şiş Tavuk. Super easy recipe, and if you follow the steps you'll get lovely moist grilled chicken.
Ingredients:
1 Kg chicken breasts cut into cubes.
Marinate:
-- 4 tbsp natural yoghurt
-- 1/4 cup olive oil
-- 4 cloves crushed garlic
-- 1 tbsp tomato puree
-- Juice of 1 lemon
-- 1 tsp paprika -- 1 tsp cumin
-- 1 tsp tumeric -- 1/2 tsp oregano
-- Salt & fresh black pepper to taste
Tips for juicy kebabs,
1- Marinate the chicken overnight! This tenderises the chicken and boosts the flavour.
2- I find it best to use metal skewers, but if you don't have them use wooden ones. But make sure you soak them in water for 10-30 mins before threading the chicken onto them. This really makes a big difference according to my past experience, it doesn't suck up the juices from the chicken so you'll have juicier chicken and the skewers don't burn :)
3- Dont start grilling until your coal is covered in white ash, that means the coal is ready and hot enough.
4- I find that closing the lid of the grill helps keep the juices in and the chicken cooks evenly on the inside. But you don't have to!
