There’s something unbeatable about home cooking a chicken shish kebab — juicy, smoky, and packed with flavour. Whether you’re firing up the BBQ or pan-frying indoors, here are our top tips to help you master it every time.
1. Dice Evenly for an Even Cook
Start by cutting your chicken into even-sized pieces — just bigger than bite-size. This helps everything cook at the same rate and avoids dry or undercooked bits.
2. Get Your Marinade Just Right
Use 1 heaped teaspoon of our Chicken Shish Marinade per chicken breast. Before using, give the jar a good stir to blend all the oils, herbs, and spices — then mix it thoroughly into the chicken until each piece is fully coated.
⏱️ Tip: If you’ve got time, marinate for around 4 hours to really deepen the flavour. But if you're short on time, don’t worry — it’s ready to cook straight away.
3. Choose Your Cooking Style
You’ve got options:
🔥 BBQ/Grill:
Thread the chicken pieces onto flat metal skewers, making sure the skewer goes directly through the centre of each piece. This helps them stay secure and cook evenly.
Before you start, check your coals — they should be white and fully settled. Lightly brush the grill with oil to prevent sticking. Place the skewers on the grill and cook for 5–8 minutes each side, depending on the size of your pieces. Try not to turn too often — let them develop a nice char.
🍳 Pan-Fry:
If you're cooking indoors, simply brush a non-stick pan with a little oil and fry over medium-high heat until golden and cooked through.
4. Serve It Right
Pile your chicken shish into a fluffy pitta bread, add a turkish salad, and don’t forget a generous drizzle of our Turkish Chilli Sauce and Garlic Sauce. It’s the ultimate combination of heat, creaminess, crunch, and smoke.
Whether you’re serving it up midweek or impressing guests at a weekend BBQ, these tips will help you nail the perfect chicken shish — every time.
