Turkish-Style Grilled Chicken Skewers (Tavuk Şiş)

Trim the chicken thighs of any excess fat and cut each thigh into 3–4 even chunks, approximately 4cm across. Uniform size is important — pieces that are too small will dry out before they char; pieces that are too large will be raw in the centre by the time the outside is cooked. Place the chicken pieces in a large bowl. In a separate bowl or jug, whisk together the olive oil, lemon juice, lemon zest, grated garlic, sweet paprika, smoked paprika, ground cumin, ground coriander, cinnamon, dried oregano, chilli flakes, salt, and black pepper until thoroughly combined. The marinade will be a deep, rust-red colour from the paprika and will smell intensely fragrant. Pour the marinade over the chicken and toss with your hands, working the marinade into every surface and crevice of each piece. Cover the bowl with cling film and refrigerate for a minimum of 2 hours — overnight is better. Traditional tavuk şiş is always marinated for several hours; a short marinade produces chicken that tastes of spiced oil on the outside but plain chicken within. The acid in the lemon juice begins to tenderise the meat during this time, which is part of what makes the finished skewers so juicy. Note: this recipe uses olive oil and lemon in place of the yogurt used in the traditional version, making it fully dairy-free while still achieving a tender, well-flavoured result.

Remove the marinated chicken from the fridge 20 minutes before cooking to take the chill off — cold chicken placed directly onto a hot grill takes longer to cook through and is more likely to char on the outside before the centre is done. Thread the chicken pieces onto the skewers, pushing each piece snugly against the next with no gaps. Pack 4–5 pieces per skewer depending on size. Do not alternate the chicken with vegetables on these skewers — tavuk şiş is a pure chicken kebab and the pieces need to be in direct contact with each other so they cook evenly and stay moist; gaps between pieces allow the exposed ends to dry out and overcook. Reserve any marinade left in the bowl — it will be brushed over the skewers during cooking. If using wooden skewers, ensure they have been soaking in cold water for at least 30 minutes.

Heat a barbecue to high, or preheat a ridged griddle pan over high heat for at least 3 minutes until smoking, or preheat the oven grill to its highest setting with the rack close to the element. Brush the grill or griddle lightly with oil. Place the skewers on the heat and cook for 12–15 minutes total, turning every 3–4 minutes and brushing with the reserved marinade each time you turn. The chicken is ready when it is deeply golden and charred at the edges — dark, caramelised patches on the surface where the spiced marinade has caught and crisped — and the juices run completely clear when the thickest piece is pierced with a knife or a skewer. The internal temperature should reach 75°C if you are using a probe thermometer. Do not press the chicken down onto the grill; this squeezes out the juices. The char marks are not just visual — the caramelisation of the paprika and spices in the marinade is where much of the flavour of tavuk şiş comes from, and a pale, uncharred skewer will taste significantly flatter than one with good colour.

Transfer the cooked skewers to a warm plate and leave to rest for 3–4 minutes before serving. Resting allows the juices that have been driven to the centre of the meat by the heat to redistribute back through the chicken, so every bite is juicy rather than the first bite being dry and the last being wet. While the chicken rests, toss the thinly sliced red onion with a pinch of salt and a squeeze of lemon juice — this quick pickle softens the raw sharpness of the onion and turns it a vivid pink. Arrange the skewers on a serving plate or board. Scatter the chopped flat-leaf parsley generously over the top. Pile the lightly pickled red onion alongside. Serve with lemon wedges for squeezing at the table and gluten-free flatbread or rice if serving as a more substantial starter. As part of a mezze spread, these skewers sit beautifully alongside hummus, dolmades, and fattoush.