Chicken Shish Kebabs

 Chicken Shish Kebabs


Skewered kebabs evolved over many centuries from their origins among the nomadic Turkik peoples in Asia Minor. Shish kebabs once were simply chunks of lamb roasted near fire after seasoning and skewering onto a sharpened stick or iron rod or, more romantically, a Turkish warrior’s saber. They grew widely in sophistication and geographic reach.


With Ottoman Turkish ascendancy in Asia Minor and Ottoman imperial control over the Arab Middle East, southeastern Europe, and North Africa, Turkish kebabs spread to non-Turkish and non-Muslim populations and became part of their cuisines too.

For skewered kebabs the standard meat is lamb, but that varies. Here’s how I prepare Turkish-style chicken shish kebabs. They reflect what I learned from my friends Kazim and Kalo (though they preferred lamb), the founding chef/owner and his successor at Café Istanbul in Decatur, where I hung out for years as “Guest Chef.”

Flat, blade-like skewers are superior to round metal or bamboo skewers, since they keep the meat from
twisting during cooking. (They can be purchased on-line.) If round skewers are used, insert a second one through the meat so it won’t twist during grilling. For bamboo skewers, soak or boil them so they burn less over fire.

Proper etiquette in Turkish cuisine involves pulling the grilled meat off the skewers as it is served.
Vegetables are generally grilled on the side (after rubbing with olive oil then salting), not on the skewer.
American style is to serve kebabs on their skewers, and sometimes to insert pieces of vegetable between
the meat pieces.

The recipe serves six, but is easily multiplied for a summer party.


2 pounds boneless, skinless chicken breast

1 medium clove of garlic

2 teaspoons salt

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/2 teaspoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 (or more) teaspoon cayenne

3 tablespoons olive oil

1 tablespoon lemon juice (bottled is OK)

Skewers, metal or bamboo, flat metal skewers preferred


Prepare and marinate the chicken at least 4 hours ahead of cooking time, even up to a day in advance,
refrigerated.

Trim away tough parts and excess fat from chicken. Cut meat into pieces 1-1/2 inches long, 1-inch wide
and 1-inch thick. Place in a bowl. Put garlic through a garlic press or mince it finely. Add it plus the other ingredients to the chicken and mix well. Cover bowl with plastic wrap or transfer contents to a zip-lock plastic food bag. Store cold. Mix chicken occasionally for even seasoning, or squeeze the contents of the bag to mix.

Thread chicken onto skewers, through the length of the pieces. If flat, wide metal skewers are not used,
stick a second skewer into each kebab, so the meat won’t twist around. If wooden or bamboo skewers are used, soak or boil them in water first so they don’t burn when grilling. Make 12 medium kebabs, or 6 long ones.

Grill over charcoal or gas fire or under the oven broiler, for 3 minutes. Rotate the skewers a quarter turn
and grill another 3 minutes. Do this twice more. After 12 minutes grilling, check a piece of chicken for
doneness by cutting it in half. Grill a little more, if needed. 

Ideally, serve the kebabs over a bed of rice pilaf on a large platter, pulling the meat off the skewers, if desired. Surround with grilled vegetables, and accompany with lemon chunks for squeezing onto the meat.

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