Turkish Chicken Kebab

Turkish Chicken Kebab Recipe

My friend shared a Turkish Chicken Kebab Recipe with me that she learned from a Turkish family. Turkey is the origin of these kababs. So, this is the most authentic recipe you can get.

Because leg and thigh boneless chicken is juicy and tender, I recommend it for this recipe. Alternatively, you can use chest boneless.

Homemade Turkish Chicken Kebab


  • Boneless chicken 1 kg (thigh+leg)

For Marination

  • Thick yogurt 4 tbsp
  • Tomato ketwchup 1 tsp
  • Paprika powder 1/2 tsp
  • Black pepper powder 1/2 tsp
  • Red chili flakes 1/2 tsp
  • Cumin powder 1 tsp
  • Salt to taste
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Lemon juice 2 tbsp
  • Olive oil 1 tbsp


  1. Cut the chicken pieces into 1.5 inch pieces.
  2. Mix together all marination ingredients in a bowl.
  3. Add chicken pieces into marination and mix well.
  4. Keep aside and marinate for at least 4 hours. (In summer keep it in the refrigerator)
  5. Using skewers, place 8-10 chicken pieces per skewer. If you are using a wooden skewer then you can put 4-6 pieces too.

Pan Cooking

  1. Grease cooking pan or tawa with 1 tbsp oil, put 2-4 skewers according to space.
  2. Cook for both sides by flipping it until tender.


  1. Pre-heat oven for 10 minutes.
  2. Grease the oven tray and set skewers on it.
  3. Bake it for 10-15 minutes. Flip it after halftime.


  1. Set the skewers on a heated grill and grill for 5 minutes.
  2. Flip skewer and grill from the other side for another 5 minutes.
  3. Apply oil and flip, grill for a few minutes or until cook.

Serve hot with imli ki chutney and naan.

Note: At the end of each cooking process, apply the remaining marination over the chicken and cook for a few seconds. It will make the chicken juicy and shiny.

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