Tiny Tender Chicken Skewers with Sumac Flatbread

Tiny, bite-sized chicken skewers marinated in spiced yogurt and grilled over glowing charcoal for extreme juiciness! These Turkish çöp şiş are perfect for a quick dinner or party appetizer. The marinade is simple but packs a punch, and the lavash wrap with sumac onions makes every bite irresistible.

Turkish Tavuk Çöp Şiş, or tiny chicken skewers, are a street-food favorite that's surprisingly easy to recreate at home. The secret lies in the marinade: yogurt tenderizes the chicken while pepper paste, garlic, cumin, and thyme build layers of flavor.

Grilling over charcoal adds a smoky char that you can't get from a pan, but a grill pan works too. Serve them wrapped in warm lavash with tangy sumac onions for a meal that's both comforting and exciting.

Ingredients

Why this recipe works

The yogurt in the marinade does double duty: it tenderizes the chicken, breaking down proteins for a melt-in-your-mouth texture, and it helps the spices cling to the meat.

The acidity of the yogurt also balances the richness of the chicken thighs, ensuring each bite is juicy and flavorful without being greasy. Marinating for at least two hours allows the flavors to penetrate deeply, so every cube is seasoned from the inside out.

Cutting the chicken into small, uniform cubes ensures even cooking and maximizes surface area for charring.

Threading them tightly on skewers creates a compact 'log' of meat that cooks quickly over high heat, developing a crispy, charred exterior while staying succulent inside. The lavash pressed over the skewers soaks up the juices, making the wrap even more delicious.

Notes and substitutions

Use boneless, skinless chicken thighs for the best flavor and moisture. If you prefer white meat, chicken breast works but will be slightly drier.

Turkish yogurt is thicker and tangier than regular yogurt; Greek yogurt is a good substitute. Pepper paste is a staple in Turkish cooking—if unavailable, mix tomato paste with a pinch of red pepper flakes.

These skewers are traditionally grilled over charcoal, which imparts a smoky flavor. If using a gas grill, add wood chips for a similar effect. A cast-iron grill pan also works for indoor cooking. Soak wooden skewers for at least 30 minutes to prevent burning, or use metal skewers.

• Turkish yogurt: Greek yogurt or any plain full-fat yogurt
• Pepper paste: 1 tbsp tomato paste mixed with 1/2 tsp red pepper flakes
• Dried thyme: 1 tbsp fresh thyme leaves
• Lavash: Pita bread or tortillas

Equipment

• Mixing bowl
• Whisk
• Wooden skewers
• Charcoal grill
• Tongs
• Cutting board
• Chef's knife