Tavuk Sis Chicken Skewers

Cut the boneless, skinless chicken breast or thigh into uniform 1.5-inch cubes. Consistency in size ensures that all pieces cook evenly on the skewers.

In a large bowl, combine the plain yogurt, olive oil, minced garlic, tomato paste, sweet paprika, dried oregano, cumin powder, black pepper, salt, and lemon juice. Mix well until all ingredients are thoroughly combined into a smooth, aromatic paste.

Add the chicken cubes to the marinade, ensuring each piece is fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate deeply and tenderize the chicken.

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking and charring. You may add pieces of bell pepper or onion between chicken if desired.

Preheat your grill (charcoal, gas, or indoor grill pan) to medium-high heat. Ensure the grates are clean. Lightly oil the grill grates with a paper towel dipped in a little oil to prevent the chicken from sticking.

Place the chicken skewers on the hot grill. Cook for 8-12 minutes in total, turning them every 2-3 minutes, until the chicken is cooked through, golden brown, and slightly charred on all sides. The internal temperature of the chicken should reach 165°F (74°C).

Remove the cooked Tavuk Sis from the grill and let them rest for 5 minutes before serving. This crucial step helps the juices redistribute throughout the chicken, keeping it tender and moist. Serve hot with traditional Turkish pilaf, fresh salad, or warm lavash bread.