Turkish Chicken Shish Kebabs (Şiş Tavuk) Recipe

Posted on
cook according to packet instructions with an added knob of butter TURKISH CHICKEN SHISH KEBABS (ŞIŞ TAVUK) RECIPE


400g chicken breast, cubed
2 red peppers, cubed
50g full-fat natural yoghurt
Juice of half a lemon
3 cloves garlic, minced
2 tbsp olive oil
1 heaped tsp Aleppo chilli (pul biber)
1 scant tsp sweet paprika
1/2 tsp cumin
20g tomato puree
Salt and pepper to taste

Tahini garlic yoghurt
150g full-fat natural yoghurt
15g tahini
1 garlic clove, minced
Pinch of salt

1/2 cucumber
20 cherry tomatoes
1 small red onion
1 heaped tsp sumac
1/4 tsp dried mint
Fresh parsley
Juice of half a lemon

1 small aubergine, sliced thin
3 tbsp olive oil
1 garlic clove, minced
Salt and pepper to taste

Optional others:
Halloumi (I cooked mine on a griddle pan)
Rice (cook according to packet instructions with an added knob of butter)


Add all the ingredients for the chicken except the red pepper to a large bowl and mix well to combine. Cover and allow to marinate for 2-6 hours in the fridge.

Add all the ingredients for the tahini garlic yoghurt to a small bowl and mix well to combine. Cover and place in the fridge to allow the flavours to mingle.

If you’re using wooden skewers, soak these in water.

Make the salad by chopping the tomatoes, cucumbers and onions before adding the remaining ingredients and mixing well to combine. Cover and place in the fridge, allowing the flavours to combine.

Once marinaded, preheat your panggangan to gas mark 7. (I have a fan panggangan and selected the setting with the fan and top-down heat)

Meanwhile, tap off the excess marinade then weave the chicken cubes alternatively with pepper cubes onto your skewers and place on top of a baking tray with a rack.

Cook for 15-20mins or until chicken is cooked through, turning every five minutes.

Whilst the chicken is cooking, mix together the ingredients for the aubergines and pan fry on a medium heat. Now is also the time to griddle the halloumi if you’re making it.

Serve up over flatbread or rice with hummus and some olives with an extra sprinkle of fresh parsley and sumac and devour!

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *