Spicy Chicken Skewers (Acılı Tavuk Şiş) Recipe

Acılı tavuk şiş is the spicy Turkish chicken skewer that earns its name honestly — chicken marinated overnight in yogurt, Turkish red pepper paste, garlic, lemon, and Aleppo pepper, then grilled charred. Serves 4-5 in about 25 minutes plus overnight marinade.

The dish sits inside Turkey’s wider kebab tradition. Musa Dagdeviren, the Istanbul chef behind The Turkish Cookbook (Phaidon, 2019) and Netflix’s Chef’s Table, trained in kebab-making in Istanbul and Gaziantep, the Anatolian heartland of the form. The ‘acılı’ edge comes from biber salçası, the Turkish red pepper paste that carries both heat and a fermented-pepper depth plain chilli flakes can’t match. Pul biber finishes the spice.

The yogurt does the real work. Without it, you’re grilling spice-rubbed chicken. With it, the lactic acid breaks down the chicken fibres over hours so the meat stays juicy under the char. A short marinade only flavours the surface.

Spicy Chicken Skewers (Acılı Tavuk Şiş) Recipe

Author: Sandra Cuisine:Turkish Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time:12 hours Total time:12 hours 30 minutesCooking Temp:100 CServings:5 servingsEstimated Cost:25 $Calories:485 kcal Best Season:Available

Description

Chicken chunks marinated overnight in yogurt, Turkish red pepper paste, lemon and Aleppo pepper, skewered with onion and pepper, then grilled until the edges char and the inside stays soft.

Ingredients

For the marinade

• 1kg boneless skinless chicken thigh (or breast), cut into 3cm chunks
• 4 tbsp full-fat plain yogurt
• 2 tbsp biber salçası (Turkish red pepper paste, hot variety / acı)
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 4 garlic cloves, grated
• 1 medium onion, grated (juice + pulp)
• Juice of 1 lemon
• 2 tsp pul biber (Aleppo pepper flakes)
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp sumac
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper

For the skewers

• 1 large onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• Metal or wooden skewers (soak wooden ones 30 min)

To serve

• Warm flatbread or pita
• Yogurt sauce (plain yogurt + 1 grated garlic clove + pinch salt + pinch dried mint)
• Sliced red onion + sumac
• Lemon wedges

Instructions

1. Mix the marinade. In a large bowl, whisk together yogurt, biber salçası, tomato paste, olive oil, grated garlic, grated onion (with all the juice), lemon juice, pul biber, paprika, cumin, sumac, oregano, salt and pepper.
2. Marinate the chicken. Add the chicken chunks. Toss well so every piece is fully coated. Cover and refrigerate overnight (minimum 4 hours).
3. Thread the skewers. Take the chicken out 30 minutes before cooking so it comes to room temperature. Thread chicken onto skewers, alternating with onion and bell pepper chunks. Leave a small gap between pieces for char.
4. Grill. Heat a charcoal grill, gas grill, oven (220°C / 200°C fan / gas 7), or griddle pan to high. Cook the skewers, turning every 3-4 minutes, until charred outside and cooked through, around 12-15 minutes.
5. Rest. Pull the skewers off the heat. Rest 2 minutes loosely covered with foil.
6. Serve. Slide the chicken off the skewers onto warm flatbread with sliced red onion, a sprinkle of sumac, a spoonful of yogurt sauce, and a lemon wedge.

Keywords:Spicy Chicken Skewers (Acılı Tavuk Şiş) Recipe

FAQs

Why marinate in yogurt instead of just oil and spices?

Yogurt does two things oil can’t. The lactic acid breaks down the chicken’s muscle fibres so the meat stays tender even on a hot grill, and the protein coating helps the spices cling to the meat instead of dripping into the fire. This is why every Turkish kebab marinade for chicken starts with yogurt. Without it, you’re grilling spice-rubbed chicken.

What can I use if I can’t find biber salçası or pul biber?

For biber salçası (Turkish red pepper paste), the closest swap is 1 tbsp harissa, or 1 tbsp tomato paste mixed with ½ tsp cayenne. For pul biber, Aleppo pepper flakes are the direct match if you can find them; otherwise, use half the amount of regular chilli flakes plus a pinch of sweet paprika. Both ingredients are sold in Turkish grocers, Middle Eastern shops, and online.

Can I add cinnamon, sumac or mint to the marinade?

All three are traditional Anatolian additions. A ¼ tsp pinch of cinnamon adds warmth. Sumac (1 tsp) adds a citrusy tang that complements the lemon. Dried mint (1 tsp) is traditional in Anatolian kebab marinades and adds a cooling note that balances the heat.

Where do I find Turkish ingredients like biber salçası and pul biber?

Turkish grocers (the UK has dozens in any city with a Turkish community), Middle Eastern shops, and the World Foods aisle of larger supermarkets. Online: Amazon UK, TurkishMart.co.uk, and Sous Chef stock authentic Turkish brands like Tat, Burcu and Öncü. One jar of biber salçası lasts months and covers dozens of Turkish recipes.

How long does cooked acılı tavuk şiş keep, and how do I reheat it?

Two days refrigerated in an airtight container. Reheat in a hot oven at 200°C for 6-8 minutes or in a pan over medium heat for 3-4 minutes to keep the charred edges crisp. Avoid the microwave; the texture softens too much. Raw marinated chicken freezes for 1 month in a sealed bag.