This chicken shish recipe will transport your taste buds straight to the bustling markets of Istanbul! Tender chunks of chicken breast marinated in a blend of aromatic spices, tangy yogurt, and bright lemon juice create the perfect balance of flavors that will leave everyone asking for seconds.
I discovered this chicken shish recipe during my travels through Turkey, and I've been perfecting it in my kitchen ever since. The secret lies in the marinade - it not only infuses the chicken with incredible flavor but also tenderizes it, resulting in juicy, succulent bites every time.
This is literally the easiest recipe ever! With minimal prep work and simple ingredients you likely already have in your pantry, you can create an impressive meal that tastes like it came from your favorite Mediterranean restaurant.
What You'll Love About This Recipe
- Perfect for entertaining - These colorful skewers are always a crowd-pleaser and can be prepped ahead of time
- Versatile serving options - Enjoy in pita wraps, over rice, or alongside a fresh Mediterranean salad
- Healthy and protein-packed - A nutritious dinner option that's full of lean protein and bold flavors
Recipe Ingredients
The magic of chicken shish comes from its aromatic marinade. Here's what you'll need:
- Boneless chicken breasts
- Plain yogurt
- Fresh lemon juice
- Olive oil
- Garlic
- Tomato paste
- Warm spices (paprika, cinnamon, allspice)
- Aromatic seasonings (garlic powder, onion powder, oregano)
- Heat elements (cayenne pepper, black pepper)
- Kosher salt
Our Recommended Equipment
How to Make Chicken Shish
For the complete recipe with exact measurements, scroll down to the printable recipe card. Here's a quick overview of the process:
- Mix the marinade by whisking together yogurt, lemon juice, olive oil, garlic, tomato paste and all seasonings until smooth
- Add chicken pieces to the marinade, ensuring each piece is well-coated
- Refrigerate for at least 2 hours (or overnight for best results)
- Thread marinated chicken onto soaked skewers, leaving small spaces between pieces
- Preheat and oil your grill to medium-high heat
- Grill the skewers for 10-20 minutes, turning occasionally, until chicken reaches 165°F
- Rest briefly before serving with your favorite sides
Pro Tips
For the most tender and flavorful chicken shish, cut the chicken pieces into uniform 1½-inch cubes so they cook evenly. Also, don't skimp on marinating time - this is where all the magic happens!
Storage and Reheating
- Refrigerate: Store leftover chicken shish in an airtight container for up to 3 days.
- Freeze: You can freeze cooked chicken for up to 2 months. For best results, remove meat from skewers before freezing.
- Reheat: Warm gently in a 325°F oven for 10-15 minutes, or microwave on 70% power with a damp paper towel over the chicken to prevent drying out.
Additions & Substitutions
Additions:
- Add bell peppers, red onions, or cherry tomatoes between chicken pieces for a colorful kebab
- Include a tablespoon of pomegranate molasses in the marinade for a sweet-tart flavor boost
- Sprinkle with fresh herbs like parsley, mint, or sumac before serving for a bright finish
Substitutions:
- Replace chicken with lamb, beef, or firm tofu for different variations
- Substitute lemon juice with lime juice for a slightly different citrus note
- Use smoked paprika instead of regular paprika for a deeper, smokier flavor
- If you don't have all the individual spices, a quality Middle Eastern spice blend can work in a pinch
FAQs about Chicken Shish
For optimal flavor and tenderness, marinate your chicken shish for at least 2 hours, but preferably overnight (up to 24 hours). The yogurt tenderizes while the spices infuse the meat.
Thoroughly oil your grill grates before cooking and avoid moving the skewers until the chicken naturally releases from the grate (about 4-5 minutes). Using metal skewers also helps prevent sticking compared to wooden ones.
Yes! Authentic chicken shish is often served with cacik (yogurt-cucumber sauce), toum (garlic sauce), or a simple tahini sauce. These cool, creamy accompaniments perfectly complement the warm spiced chicken.
What Can I Serve with Chicken Shish?
Chicken shish pairs beautifully with warm pita bread, fluffy rice pilaf, or a fresh Mediterranean salad. For an authentic spread, add hummus, tabbouleh, and pickled vegetables to create a mezze platter that will impress your guests!
If you try this recipe, I'd absolutely love to hear how it turned out! Drop a comment below and let me know your favorite way to serve these delicious chicken shish kebabs.
Full Recipe:
Chicken Shish
Equipment
- Grill
- Skewers Metal or soaked bamboo
Ingredients
Marinade
- ¼ cup plain whole milk yogurt or laban
- ¼ cup freshly squeezed lemon juice about 2 lemons
- ¼ cup extra virgin olive oil
- 8 cloves garlic minced or grated
- 2 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground oregano
- ¼ teaspoon cayenne pepper
- 2 teaspoon kosher salt
- black pepper several grinds
Chicken
- 2 pounds skinless boneless chicken breasts cut into 1½-inch pieces
For grilling
- Neutral oil such as canola or safflower, or oil spray, to coat the grill grates
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, garlic powder, onion powder, cinnamon, allspice, ground oregano, cayenne pepper, kosher salt, and black pepper.
- Marinate the Chicken: Add the cubed chicken to the marinade, mixing well to ensure all pieces are fully coated. Cover and refrigerate for at least 2 hours or up to 1 day.
- Thread the Skewers: Thread the chicken onto metal skewers or soaked bamboo skewers.
- Preheat Grill: Heat grill to medium-high and oil the grates just before grilling.
- Grill the Chicken: Grill the skewers for 10-20 minutes, turning once, until browned and internal temperature reaches 165°F.
- Rest and Serve: Let rest a few minutes. Serve hot, optionally pushing chicken off skewers with pita bread or a fork.
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