Best Turkish Chicken Shish Kebab

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Get ready for the ultimate grilling experience with this recipe for Turkish Chicken Shish Kebab! If you’re a fan of juicy, marinated chicken and the smoky flavor of the grill, then you’ll love this dish. Shish kebab, or “skewered meat” in Turkish, is a beloved national dish of Turkey and can be found in restaurants and homes across the country. Our version of this classic recipe features marinated chicken breast that is skewered and grilled to perfection, creating a tender and flavorful kebab that will have your taste buds singing. The chicken is complemented by a blend of aromatic spices and vegetables, creating a perfectly balanced and satisfying meal. With its rich history and delicious taste, this recipe is a must-try for any home chef. So grab your skewers and let’s get grilling!

Turkish Chicken Shish Kebab

Prep Time: 15 minutes
Cook Time: 15 minutes
Marination Time: 1 day
Total Time: 1 day 30 minutes
Servings: 2
Calories: 517kcal


  • 2 chicken breasts large diced
  • 1 medium onion zested
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • ½ cup plain yogurt
  • 3 tbsp vegetable oil
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • ½ tsp salt


  • Strain the grated onion juice with a fine strainer into the large bowl.
  • Add the garlic, plain yogurt, tomato paste, spices, and vegetable oil to the bowl.
  • Whisk until it gets smooth batter form.
  • Add the diced chicken to the bowl and mix them until coated on all sides. Cover the bowl with cling film or a lid. Rest overnight in the refrigerator.
  • Thread the marinated chicken on the wooden or metal skewer.
  • Grill them for about 6 minutes on all sides until grill marks appear.
  • Serve with grilled green pepper and tomato and lavash flatbread or tortilla.
  • Put the skewered chicken in the lavash and remove the chicken from the skewer by holding the lavash.
  • Bon appetit!



Calories: 517kcal | Carbohydrates: 12g | Protein: 52g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1001mg | Potassium: 1195mg | Fiber: 2g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 2mg

Tips, Notes & Substitutes

  • If using wooden skewers, soak them in water for 30 minutes before using them if you grill the chickens on a charcoal or gas grill to prevent the wood from burning. This is not necessary if you use an electric grill. 
  • Thread chicken onto skewers, alternating with vegetables if desired, like pieces of onion, bell pepper, and tomato
  • Grill over medium-high heat, turning occasionally until chicken is cooked through.
  • The chicken can also be cooked in a stovetop cast-iron grill pan. Just be sure to preheat the pan before adding the chicken so it doesn’t stick. 
  • It is important to marinate the chicken in the yogurt-tomato paste mixed with spices overnight so that the flavors can really penetrate and soften the chicken. 
  • You can also cook the chicken under the broiler, but it will not have the same smoky flavor as it would if it were grilled. 
  • If you’re short on time, you can use pre-cut chicken breast or thigh meat for your kebabs. 
  • Be careful not to overcook your chicken kebabs – they should be cooked through but still, be juicy. Remove them from the grill when they’re slightly firm to the touch and juicy.

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