Turkish Chicken Kabobs (Tavuk Şiş)

Key Ingredients

• Extra virgin olive oil: The foundation of the marinade, olive oil helps distribute the spices evenly and keeps the chicken moist on the grill. 
• Dried mint: A staple in Turkish cooking, dried mint adds an herbal brightness that balances the richness of the chicken. Unlike fresh mint, dried mint has a concentrated, almost earthy quality that holds up beautifully to heat.
• Crushed red pepper flakes: These provide a straightforward hit of heat and round out the Aleppo pepper’s more nuanced fruitiness.
• Thyme: Fresh thyme contributes subtle woodsy notes that complement the smoky flavors of the grill. To substitute dried thyme, reduce the amount by half.
• Aleppo pepper: Named for the Syrian city of Aleppo, these deep-red pepper flakes are mildly spicy, with a raisin-like sweetness and gentle smokiness. If you don’t have them, substitute with sweet paprika and a pinch of cayenne.
• Tomato paste: Rich in natural glutamates, tomato paste adds savory depth and helps the marinade cling to the chicken. It also promotes caramelization, giving the skewers their appealing charred edges.
• Turkish Sweet Red Pepper Paste (Biber Salçası): This thick, concentrated paste made from sweet red peppers is the ingredient that gives these skewers their distinctive flavor. It adds sweetness, complexity, and a subtle smokiness without overwhelming heat. Look for it in Middle Eastern or Turkish markets, or online. 
• Chicken thighs: Boneless, skinless chicken thighs are ideal for grilling because their higher fat content keeps them tender, even over intense heat. Cut the pieces evenly to ensure they cook at the same rate.

How to Make Turkish Chicken Kabobs

• Prepare the marinade. In a large bowl, whisk together 1/2 cup extra-virgin olive oil, 1 tablespoon dried mint, 1 teaspoon crushed red chili flakes, 1 tablespoon finely chopped thyme, 1 teaspoon Aleppo pepper, 1 tablespoon tomato paste, 2 tablespoons Turkish sweet red pepper paste, 1/2 teaspoon black pepper, and 1 teaspoon salt until smooth and well combined.
• Marinate the chicken. Cut 1 pound boneless, skinless chicken thighs into 1-inch pieces. Add them to the marinade and toss evenly. Cover and let sit at room temperature for at least 30 minutes or, ideally, refrigerate overnight and then allow the chicken to come to room temperature before grilling.
• Prepare the grill. Heat a grill for indirect high heat, creating both a hot direct-heat zone for searing and a cooler zone for more gentle cooking if needed. 
• Assemble the skewers. Remove the chicken from the marinade and thread the pieces onto skewers, leaving a small amount of space between each piece to encourage even cooking and browning.
• Grill the chicken. Place the skewers over the hottest part of the grill and cook, turning every 3 to 4 minutes, until the chicken is lightly charred on all sides and cooked through, about 12 minutes total. If the outside is browning too quickly, move the skewers to the cooler side of the grill to finish cooking more gently. The chicken is ready when it reaches an internal temperature of 165°F.
• Rest and serve. Transfer the skewers to a serving platter and let them rest for 3 to 5 minutes. Serve hot with tzatziki and steamed rice.

Make It Your Own

One of the reasons I return to this recipe again and again is that it’s remarkably adaptable. The flavor profile is distinctly Turkish, but there are plenty of ways to customize it based on what you have in your pantry or who you’re feeding.

• Don’t have Turkish red pepper paste? Replace it with an additional tablespoon of tomato paste. Or, if you have roasted red peppers on hand, blend a small amount into the tomato paste to help bridge the gap.
• Use a different protein. Boneless, skinless chicken breasts can be substituted for the thighs if you prefer leaner meat, though you’ll want to reduce the cooking time slightly to prevent them from drying out. This marinade also works beautifully with lamb cubes, shrimp, or even firm tofu.
• Skip the skewer: To save time, leave the thighs intact. The downside: You won’t get as much charred grill flavor in every bite. 
• Take it indoors. If grilling isn’t an option, cook the skewers on a grill pan set over medium-high heat or roast them on a sheet pan in a 425°F oven until cooked through and lightly caramelized at the edges.
• Dial the spice up or down. Although this dish is meant to be spicy, you can reduce the crushed red chili flakes for a milder version, especially if serving children. If you love spice, increase the Aleppo pepper or add an extra pinch of cayenne to the marinade.

Tips and Troubleshooting

• Cut the chicken into evenly sized pieces. Aim for 1-inch chunks so everything cooks at the same rate. Tiny pieces can dry out before larger pieces are fully cooked. Also, don’t pack the chicken too tightly on the skewers, as it can steam rather than char. 
• Soak wooden skewers. A 30-minute soak in water helps prevent the skewers from burning on the grill.
• Embrace a little char. The sugars in the tomato paste and red pepper paste caramelize beautifully over the grill, creating those irresistible crispy edges. A few dark spots are a good thing.
• Use a proper marinating container: The red pastes can leave a stain, so use a gallon-sized plastic bag or a glass or metal bowl when combining the chicken and marinade. 
• Watch for flare-ups. Because the marinade contains olive oil, drips can cause flames to leap up. If this happens, simply move the skewers to a cooler part of the grill until the flames subside.
• Use a thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F. Insert the thermometer into the thickest piece of chicken, avoiding the skewer.

What to Serve with Turkish Chicken

These skewers are boldly seasoned and deeply savory, so I like to pair them with simple sides that let the chicken shine. 

• Add a sauce: A small side of tzatziki is essential in my book. The cool, creamy yogurt sauce provides the perfect contrast to the warm spices and smoky char of the grilled chicken. While tzatziki is Greek, in Turkey a similar yogurt sauce called cacık is often served with grilled meats.
• Give it a base: Steamed rice or brown rice soaks up the chicken’s flavorful juices. Plain rice works beautifully, but a rice pilaf studded with toasted vermicelli or dried fruits and saffron would be equally at home on the table.
• Make a sandwich or salad: The chicken is equally good tucked into warm pita bread with sliced tomatoes and onions, served over a chopped salad, or paired with bulgur pilaf. 
• Make a Turkish-inspired spread: Add a platter of grilled vegetables, hummus, olives, and a simple cucumber and tomato salad or a basket of pita bread or lavash. A scattering of fresh herbs—parsley, dill, or mint—adds color and freshness.