Tavuk Sis Chicken Skewers

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

Add the cubed chicken breast to the marinade. Toss to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to deepen.

While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Cut bell peppers and red onion into roughly 1-inch pieces that will fit well on the skewers.

Thread the marinated chicken pieces onto the soaked skewers, alternating with bell pepper and red onion pieces. Leave a small space between each piece to ensure even cooking.

Preheat your grill to medium-high heat (around 400°F / 200°C) or a large grill pan over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.

Place the assembled skewers on the hot grill or grill pan. Cook for 15-20 minutes, turning occasionally, until the chicken is cooked through, golden brown, and slightly charred on all sides. Ensure internal temperature reaches 165°F (74°C).

Once cooked, remove the skewers from the heat and let them rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken tender and moist. Serve hot with pilaf, a fresh salad, and warm flatbread.