Tavuk Şiş with Rice

Name: Tavuk Şiş with Rice
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 800g Chicken Breast, cut into 3 cm cubes; 120g Plain Yogurt; 2 tbsp Olive Oil; 2 tbsp Lemon Juice; 1 tbsp Tomato Paste; 1 tbsp Turkish Red Pepper Paste, acı or tatlı biber salçası; 3 cloves of Garlic, minced; 2 tsp Sweet Paprika; 1 1/2 tsp Ground Cumin; 1 tsp Oregano, dried, kekik; 1 tsp Ground Black Pepper; 1 1/2 tsp Fine Salt; 300g Long-Grain or Baldo Rice, rinsed and soaked 20 minutes; 50g Orzo (Şehriye); 30g Butter; 1 tbsp Olive Oil; 600ml Chicken Stock, hot; 1 tsp Fine Salt, adjust to taste; 1 large Red Onion, thinly sliced; 1 tbsp Ground Sumac; 1/2 bunch of Flat-Leaf Parsley, roughly chopped; 1 tbsp Lemon Juice; 1/2 tsp Fine Salt; 2 Tomatoes, halved; 4 Turkish Green Peppers, sivri biber or similar mild green peppers; 4 small Lavash or Pita Breads; 1 Lemon, cut into wedges; 1 tsp Pul Biber, Aleppo pepper flakes; for sprinkling

Tavuk Şiş with Rice is a classic Turkish-style meal of yogurt-marinated chicken skewers served alongside a buttery orzo-and-rice pilaf and a bright, tangy salad. The chicken is tender and aromatic from a spice- and paste-forward marinade, while the pilaf is golden and nutty from toasted orzo. Serve with warm lavash or pita, lemon wedges and a sprinkle of pul biber for a comforting, flavorful feast.

Tavuk Şiş with Rice is a classic Turkish-style meal of yogurt-marinated chicken skewers served alongside a buttery orzo-and-rice p... Show more

Traditional Turkish Recipe

Health Grade

B · Healthy

Rating

4.5

Time

1 hr

Price

2,04 €

Calories

1011 kcal

meal prep

high protein

low sugar

mediterranean diet

Method

Cube the chicken

Pat the Chicken Breast dry and cut it into 3 cm cubes. Keep the pieces as even as you can so they cook at the same speed on the skewer.

Mix the marinade

In a large bowl, whisk together Plain Yogurt, Olive Oil, Lemon Juice, Tomato Paste, Turkish Red Pepper Paste, Garlic, Sweet Paprika, Ground Cumin, Dried Oregano, Ground Black Pepper, and Fine Salt until smooth and evenly colored.

Marinate the chicken

Add the chicken cubes and turn them until every piece is coated. Cover the bowl and refrigerate for at least 30 minutes so the flavors soak in.

Slice the onion salad

While the chicken marinates, peel and thinly slice the Red Onion. Put it in a bowl with Ground Sumac, Flat-Leaf Parsley, a little Lemon Juice, and Fine Salt, then toss and gently squeeze it with your hands until the onion softens and turns bright pink. Let it sit for 10 minutes.

Cook the pilaf

Rinse the Long-Grain or Baldo Rice under cold water until the water runs mostly clear, then soak it in fresh water for 20 minutes. Drain well. In a saucepan, melt Butter with Olive Oil, add Orzo, and stir over medium heat until the orzo is deep golden. Stir in the rice, pour in the hot Chicken Stock, season with Fine Salt, bring to a boil, cover, and simmer on low for 12 minutes. Turn off the heat and let it rest for 10 minutes before fluffing with a fork.

Skewer the chicken

Lift the chicken out of the marinade, letting the excess drip off, and thread it onto skewers without packing the pieces too tightly. Halve the Tomato and get the Turkish Green Pepper ready beside a very hot grill or grill pan brushed lightly with olive oil.

Grill the kebabs

Lay the skewers on the hot grill and cook for 4 minutes. Turn them and grill for 4 minutes more, until the chicken has good char marks and is cooked through. During the last 2 minutes, add the tomatoes and peppers and grill until blistered and lightly softened.

Assemble and serve

Fluff the pilaf and mound it onto plates. Add the skewers, grilled tomatoes, and peppers alongside the Lavash or Pita Bread. Spoon over the sumac onions, tuck in Lemon wedges, and finish with a light sprinkle of Pul Biber.