Tavuk shish is a Turkish chicken kebab and I have provided an alternative way of cooking it, in the air fryer. It tastes fantastic. You could serve it as part of a mini Meze, in lettuce wraps with tzatziki or ranch as a lunch, in a salad or with cauliflower rice.

My son in law will insist this is a Greek recipe but I adapted this from a recipe in a Turkish cook book, sorry Manos.

Tabuk Shish


65ml/1/4 cup plain Greek yogurt

1 tbsp grated garlic

1 tbsp tomato purée/paste

1 tbsp Olive Oil

1 tbsp lemon juice

1 tsp salt

1 tsp ground cumin

1tsp ground coriander

1 tsp paprika

1/2 tsp black pepper

1/4 – 1/2 tsp cayenne pepper, according to taste.

500g/1 lb boneless skinless chicken thighs each cut into pieces


1. In a bowl, stir together the yogurt, garlic, tomato paste, lemon juice, oil, salt, cumin, coriander, paprika, black pepper, and cayenne pepper until the spices are completely blended into the yogurt.

2. Add the chicken pieces and mix until the chicken is coated with the marinade. Allow to marinate for a minimum of 30 minutes. If marinating for longer store in the fridge and remove from fridge 30 minutes before cooking.

3. Heat a lightly oiled skillet on the hob.

4. Remove chicken from the bowl and place in hot skillet

5. Cook on both sides until cooked through, it doesn’t matter if you get charred bits on them as it adds to the flavour.


1. Set the air fryer to 190c/370f

2. Remove the chicken from the marinade and place in single layer in the air fryer basket and cook for 10 minutes.

3. Open the air fryer and flip over the chicken and cook the for another 5 minutes at the same temperature.

4. Test with a meat thermometer to ensure the chicken has reached an internal temperature of 65c/150f before serving.

Alternatively you can cook the chicken pieces on skewers on a BBQ.

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