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These tender and flavorful Turkish chicken kabobs are absolutely delicious.

Turkish chicken (Tavuk Şiş) is made with white or dark meat chicken marinated in yogurt and a rich spice blend. You'll grill them till they are succulent and lightly charred. They make a simple but fantastic main course.

If you love Turkish recipes, try our Turkish lentil soup, Cilbir (Turkish eggs in yogurt), and Turkish stuffed eggplant as well!

Grilled Turkish chicken kabobs on a white platter with sliced lemons.

While these shish kebabs do require a bit of time to marinate (anywhere from 25 minutes to 24 hours), the hands-on time is pretty minimal.

It is essential to allow time for the yogurt-based marinade with our Turkish seasoning blend to tenderize and flavor the chicken. I like making this recipe on the weekend to allow an hour or two for marination.

Ingredients & Substitutions

Here are the simple ingredients you'll need to make these chicken skewers.

Boneless Skinless Chicken Thighs - can be substituted for chicken breast, too, if you'd prefer.
Plain Yogurt - I like to use regular yogurt (but you can also swap for Greek yogurt).
Olive Oil - you can use avocado oil or vegetable oil as well.
Fresh Garlic Cloves - a few cloves of garlic add wonderful flavor. I recommend using fresh garlic over garlic powder, if possible.
Freshly Squeezed Lemon Juice & Zest - bright citrus notes help to tenderize the chicken.
Large Red Onion - adds wonderful allium flavor. You can swap for shallots as well.
Spice Blend - sweet paprika, sea salt (or kosher salt), garlic powder, ground sumac, ground black pepper, dried mint, ground cumin, dried oregano, and ground cinnamon (optional - Aleppo pepper)

See the recipe card for quantities.

Chicken chunks, diced red onion, plain yogurt, lemon zest, olive oil, lemon juice, and spices in bowls.

What to Serve with Chicken Kabobs

You can serve this chicken shish kebab recipe with saffron rice, pita, or one of these delicious salads.

Shepherd's Salad (Turkish Chopped Salad) - this fresh, chopped salad is made with fresh tomatoes, cucumbers, herbs, and can be topped with feta.
Turkish Potato Salad (Patates Salatasi) - the best potato salad! This tasty side is made with bell peppers, green onions, fresh herbs, and kicky spices.
Turkish Cucumber Salad - a refreshing and simple side salad to serve alongside chicken kebabs, doner kebabs, or steak.

Grilled Turkish chicken skewers on a white platter with sliced lemons.

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Grilled Turkish chicken kebabs on a white platter with sliced lemons.

Turkish Chicken Kabobs

These delicious, yogurt-marinated Turkish chicken kabobs are grilled till tender and juicy.

5 from 3 votes

Print Pin Rate

Prep Time: 20

Cook Time: 15

Additional Time: 25

Total Time: 1 55

Servings: servings

Author: Emily Wilson

Ingredients

2 pounds boneless skinless chicken thighs
¾ cup plain yogurt
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
zest from one lemon
3 cloves garlic finely minced
2 teaspoons sweet paprika
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground sumac
1 teaspoon ground black pepper
½ teaspoon dried mint
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1 large red onion sliced into 1” pieces
optional garnish - pinch of sumac 1 teaspoon sesame seeds, and 2 tablespoons chopped fresh parsley

Instructions

Chop chicken thighs into 1 ½-inch pieces.
Combine the yogurt, olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, garlic powder, sumac, black pepper, dried mint, cumin, oregano, and cinnamon in a bowl. Stir till fully combined.
Add the chicken into the bowl and toss till each piece is covered in marinade. Allow to marinate for 25 minutes at room temperature (or in the refrigerator for up to 24 hours).
Heat a grill or grill pan to medium-high heat (375 degrees F).
Thread chicken and onion pieces onto metal skewers, making sure not to overcrowd.
Cook on grill or in grill pan for 4 to 7 minutes on each side. Some pieces will char, but make sure the chicken doesn’t overcook or burn. The chicken will be done when it reaches a temperature of 165 degrees F on an instant-read thermometer.
When the chicken has cooked, remove it from the grill and allow it to rest for 5 minutes before garnishing with optional toppings.
Serve alongside rice or pita bread.

Video

Notes

Storage - save cooked chicken in an airtight container in the refrigerator for up to 4 days.

Cooking Tips - For best results, brush the grill grates with vegetable oil before placing the skewers on the hot grill. This will keep the chicken from sticking to the grill.

Skewer Recommendations - I suggest using metal skewers if possible, but if you only have wooden skewers or bamboo skewers available, make sure to soak them in cold water for 30 minutes before using them. This will keep them from burning on the grill.