Chicken Shish

Chicken kebab has a shorter history than lamb kebab in Turkish cuisine — historically, chicken was more expensive than lamb in Anatolia and considered a luxury. It became a common kebab preparation only in the 20th century as poultry farming industrialised and chicken became widely affordable. The technique, however, is identical to the ancient lamb şiş tradition that preceded it.

The marinade is the key to a good chicken şiş. Because chicken is leaner than lamb and has less inherent flavour, it needs a longer, more assertive marinade to develop complexity on the grill. The classic Anatolian marinade is yoghurt-based — the lactic acids in yoghurt are exceptionally effective at breaking down the protein fibres in chicken thigh meat, producing a piece of meat that remains tender even over the fierce heat of a charcoal grill.

We use chicken thighs rather than breast — they have more fat, more flavour, and far more forgiveness on the grill. Marinated overnight, charcoal-grilled, and served with bulgur or rice, salad, pitta bread, and your choice of two dips. The simplest and most honest expression of the grill.