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  • Turkish Barbecue Chicken Shish

    Chicken Shish is a classic Turkish kebab that is also found all over the Middle East, with its roots in Syria and the Persian Empire. It is also one of the simplest kebabs in terms of ingredients, but getting it right is an art form: the meat has to be very tender and juicy, perfectly charred and well seasoned.
    Recipe by The Wakeman's & Cepal's

    Turkish Barbecue Chicken Shish - primary image


    Barbecue Chicken Shish

    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
    1 scant tsp sweet paprika
    1/2 tsp cumin
    20g tomato puree
    Salt and pepper to taste


    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 cucumber, halved lengthways, deseeded and coarsely grated
    1 garlic clove
    1 x 500g tub authentic Greek yogurt
    1 x 25g pack dill, fronds chopped
    2 tbsp extra-virgin olive oil, plus extra to serve
    sea salt
    a pinch of sumac


    For Barbecue Chicken Shish

    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.

    Once marinated, preheat your oven to gas mark 7. (I have a fan oven 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.

    For Salad

    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.

    For Cacik

    Put the cucumber in a clean tea towel; ring out the excess moisture.
    Transfer to a bowl and crush in the garlic. Add the yogurt, dill, oil and a pinch of salt. Mix it all together and tip into a serving bowl. Finish with sumac, drizzle with oil and serve.

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


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