Özlem Warren shares her family recipes for chicken shish kebabs and Turkish rice pilaf, perfect for a weeknight supper. The kebabs, known as tavuk şiş, feature chicken marinated in yoghurt, olive oil, and spices, threaded onto skewers and grilled to perfection. They are traditionally served with pilav and roast vegetables, a popular dish throughout Turkey.
Tavuk Şiş (Chicken Shish Kebabs with Roast Vegetables)
Preparation time: 15 minutes, plus marinating for at least 30 minutes. Cooking time: 45 minutes. Serves 3-4.
Ingredients
- 560g boneless, skinless chicken thighs, excess fat removed, cut into 4cm pieces
- 2 tbsp olive oil
- 4 tbsp full-fat Turkish or Greek yoghurt
- 1 tsp dried oregano
- ½ tsp pul biber
- Salt and black pepper, to taste
For the roast vegetables:
- 130g sivri biber (mild Turkish chilli peppers), halved lengthways and cut into chunks, or padron peppers kept whole
- 2 medium red onions, each cut into 6 wedges lengthways
- 3 medium tomatoes, quartered lengthways
- 4 tbsp olive oil
For the cacık:
- 400g full-fat Turkish or Greek yoghurt
- 145g cucumber, diced
- 1 tsp dried mint
Method
Place the chicken in a large bowl. Add the oil, yoghurt, dried oregano, and pul biber. Season generously and mix with your hands to coat. Cover and marinate in the fridge for at least 30 minutes, or overnight if possible.
Preheat the oven to 220C (200C fan)/425F/gas 7. Arrange all vegetables on a large baking tray, drizzle with olive oil, and season. Toss to coat and spread in a single layer.
Line another large baking tray with baking paper. Thread the chicken onto skewers, leaving a 1cm gap between pieces. Place skewers on the tray, spaced 3cm apart.
Roast both trays for 20-25 minutes until chicken and vegetables are cooked and charred. Remove the vegetable tray and cover with foil to keep warm.
Heat the grill to high. Turn the skewers over and grill for 2-3 minutes until charred. Remove and roll in the baking paper to keep warm.
To make the cacık, combine yoghurt, cucumber, and dried mint in a bowl. Season with salt and set aside.
Serve kebabs, roast vegetables, and cacık together with pilav.
Arpa Şehriyeli Pilav (Turkish-Style Rice Pilaf with Orzo)
Preparation time: 5 minutes. Cooking time: 30 minutes, plus resting. Serves 4.
Ingredients
- 280g long-grain rice
- Salt and black pepper
- 30g salted butter (or olive oil/plant-based option)
- 55g orzo (gluten-free if needed)
Method
Rinse the rice under warm water until the water runs clear. Soak in a bowl of warm water with a pinch of salt for 10 minutes.
Melt the butter in a medium pan over medium-high heat. Add orzo and sauté for 3 minutes until golden. Drain the rice, rinse under cold water, and add to the pan. Stir for 1 minute to coat.
Add 510ml hot water, season with salt and pepper, and stir. Bring to a boil, cover, reduce heat to low, and simmer for 16-18 minutes. Turn off heat, remove lid, cover with paper towels or a clean tea towel, replace lid, and rest for 10-15 minutes. Fluff with a fork, adjust seasoning, and serve.
These recipes are edited extracts from Istanbul: Delicious Recipes from the Heart of the City by Özlem Warren, published by Quadrille.
