For these succulent kebabs, tavuk (chicken), marinated in yoghurt, olive oil and spices, is threaded on to şiş (skewers). Often served with pilav and roast vegetables, they are popular throughout Turkey. My father, Orhan, was a lawyer with the Turkish government’s transport department, which has an employees’ lokanta (restaurant) in Ortaköy, İstanbul, with mesmerising views of the Bosphorus. I hav...
For these succulent kebabs, tavuk (chicken), marinated in yoghurt, olive oil and spices, is threaded on to şiş (skewers). Often served with pilav and roast vegetables, they are popular throughout Turkey. My father, Orhan, was a lawyer with the Turkish government’s transport department, which has an employees’ lokanta (restaurant) in Ortaköy, İstanbul, with mesmerising views of the Bosphorus. I have very fond memories of enjoying tavuk şiş with my family there. Tavuk şiş (chicken shish kebabs with roast vegetables – pictured top) Prep 15 min Marinate 30 min Cook 45 min Serves 3-4 560g boneless, skinless chicken thighs, excess fat removed, flesh cut into 4cm x 4cm pieces 2 tbsp olive oil 4 tbsp full-fat Turkish or Greek yoghurt 1 tsp dried oregano ½ tsp pul biber Salt and black pepper, to taste For the roast vegetables 130g sivri biber (mild Turkish chilli peppers), halved lengthways and cut into chunks or padron peppers, kept whole 2 medium red onions, each cut into 6 wedges lengthways 3 medium tomatoes, quartered lengthways 4 tbsp olive oil For the cacik 400g full-fat Turkish or Greek yoghurt 145g cucumber, diced 1 tsp dried mint Put the chicken in a large bowl, add the oil, yoghurt, dried oregano and pul biber, season generously, then use your hands to mix and coat. Cover the bowl, then leave to marinate in the fridge for at least 30 minutes, or overnight, if you can. Heat the oven to 220C (200C fan)/425F/gas 7. Put all the vegetables on a large baking tray, drizzle over the olive oil and season. Use your hands to toss and mix to coat, then spread out the vegetables evenly over the tray in a single layer, so they’ll crisp up around the edges later. Line a second large baking tray with baking paper. Thread the chicken on to skewers, leaving a 1cm gap between each piece so they cook evenly and are able to char. Arrange the filled skewers on the tray, spacing them 3cm apart. Put both trays in the heated oven and roast for 20-25 minutes, until the chicken and the veget...