Authentic Şiş Tavuk Recipe Turkiye, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
These marinated chicken skewers are a staple of Middle Eastern cuisine, present in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Iraq, and Israel. The preparation starts with dicing the meat into equally-sized pieces which are then tossed in a marinade of yogurt, lemon juice, garlic, paprika, and pepper. This marinade is more typical of Turkish cuisine, while in other countries where şiş tavuk is prepared different spice blends are used. For example, in Lebanon sumac is added, in Iran saffron, and in Marocco ginger and paprika. Ideally, the meat would be marinated overnight in a refrigerator, but even two to four hours will do. The marinated meat is threaded onto skewers and grilled until caramelized on the outside but juicy and cooked throughout on the inside. While grilling, the meat should be turned often and brushed with the leftover marinade, so it retains moisture and to prevent burning. Şiş tavuk can be served either with side dishes like vegetables, rice, and even ... Read more
Serve With
Cooking tips
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meat
The meat of choice is chicken breast, but because it's juicier when compared to the breast, some prefer to use leg meat. -
method
Always dice the meat into equally-sized cubes, as that way all the meat will be done at the same time. Also, although there is nothing wrong with using wooden skewers, metal ones are preferred because they pick up heat from the exposed parts and conduct it throughout, which means the meat is cooked from the center as well. Do not throw away the leftover marinade, but keep it to baste the chicken as ... Read more
Recipe variations
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Şiş Tavuk with Tomato Marinade
Ready in 38minThe following recipe gives instructions on preparing şiş tavuk with a marinade, which also has tomato paste that helps tenderize the meat even more. Although the recipe does not state so, leaving the meat to marinate in the refrigerator for a few hours, but ideally, overnight is advised.
Claudia Roden's Şiş Tavuk with Four Marinades
PREP 20min
COOK 15min
READY IN 35min
Adapted from Claudia Roden's The New Book of Middle Eastern Food, this recipe shows how to prepare different types of şiş tavuk: Lebanese, Turkish, Moroccan, and Iranian.
Ingredients
Claudia Roden's Şiş Tavuk with Four Marinades
4 boned and skinned chicken fillets— breasts or legs
FOR THE MARINADE #1
4 tbsp extra-virgin olive oil
2-4 cloves garlic, crushed
juice of ½ lemon
salt and pepper
OPTIONAL GARNISHES
4 tbsp chopped flat-leaf parsley
1 lemon, quartered
1 mild red onion, finely sliced
2 tsp sumac, to sprinkle on
FOR THE MARINADE #2
1 onion
4 tbsp olive oil
1 tsp cinnamon
salt and pepper
FOR THE MARINADE #3
¼ tsp ginger
1 tsp paprika
a good pinch of ground chili pepper,
salt
4 tbsp extra-virgin olive oil
chopped cilantro
FOR THE MARINADE #4
4 tbsp butter, melted
¼ tsp saffron powder
juice of ½ lemon
salt
Preparation
Claudia Roden's Şiş Tavuk with Four Marinades
Dice the chicken into 1-inch pieces. Combine the marinade ingredients in a non-metallic bowl. Toss the chicken with the marinade, then leave the meat in the marinade for at least half an hour, if not longer. Remember to turn the chicken once or twice while it marinates.
Skewer the chicken, and grill or cook under a broiler for 6-10 minutes, turning the skewers often and glazing them with the leftover marinade.
Serve the skewers atop of parsley, with onion slices and lemon wedges. If sprinkling with sumac, do not use lemon wedges.
For the Turkish version, prepare the marinade number two.
For the Marrocan version, combine all the ingredients listed and serve the skewers sprinkled with cilantro.
Use the marinade number four for the Iranian version of şiş tavuk.
Other Variations
-
Şiş Tavuk with Tomato Marinade
Ready in 38minThe following recipe gives instructions on preparing şiş tavuk with a marinade, which also has tomato paste that helps tenderize the meat even more. Although the recipe does not state so, leaving the meat to marinate in the refrigerator for a few hours, but ideally, overnight is advised.
Other authentic recipes
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