Turkish Şiş Tavuk with Garlic Tombik Bread & Piyaz

Turkish street food at its finest: tender chicken chunks marinated in yogurt and spices, grilled over charcoal until lightly charred, then tucked into puffy tombik bread with a tangy white bean salad.

The combination of smoky, juicy chicken, warm bread, and bright sumac onions is irresistible. This recipe brings the vibrant flavors of a Turkish grill to your backyard, perfect for a weekend cookout or a weeknight dinner that feels special.

Şiş tavuk, or Turkish chicken skewers, are a beloved street food staple. The secret lies in the marinade: yogurt tenderizes the chicken while tomato paste and spices build a deep, savory flavor. Grilling over charcoal adds a smoky char that you can't get from a pan.

Served in tombik bread, a soft and puffy pocket, and finished with a refreshing piyaz salad, every bite is a balance of textures and tastes. This recipe walks you through the process, from marinating to grilling to assembling, so you can recreate the magic at home.

Ingredients

Why this recipe works

The yogurt-based marinade is the key to juicy, tender chicken. Yogurt contains enzymes that gently break down proteins, ensuring the meat stays moist even over high heat.

The tomato paste adds a subtle sweetness and helps the marinade cling to the chicken, creating a flavorful crust as it grills. This double action—tenderizing and flavoring—is what sets this dish apart.

Grilling over charcoal gives the chicken an authentic smoky flavor that can't be replicated on a stovetop. The high heat caramelizes the marinade, creating a golden-brown exterior with slightly charred edges.

The tombik bread, toasted on the grill, becomes crisp on the outside while remaining soft inside, providing the perfect vessel for the juicy chicken and tangy piyaz.

Notes and substitutions

Use plain, thick yogurt—Turkish or Greek—for the best texture. Avoid low-fat or thin yogurts as they may separate and fail to coat the chicken evenly. The marinade needs at least 3 hours to work its magic; overnight is even better. For an authentic touch, use flat metal skewers, which allow the chicken to cook evenly and make turning easy.

Tombik bread is a round, puffy Turkish bread with a pocket, similar to pita but thicker and softer. If you can't find it, substitute with large pita bread or a soft flatbread. The piyaz salad is traditionally made with white beans, red onion, sumac, and parsley, dressed with lemon and olive oil. Feel free to adjust the amount of sumac to your taste.

• Turkish yogurt: Plain Greek yogurt or any thick plain yogurt works. Avoid thin, watery yogurt as it won't coat the chicken as well.
• Tombik bread: If tombik bread is unavailable, use pita bread or flatbread with a pocket, or thick naan. Toast until warm and pliable.
• White bean piyaz salad: Use a simple salad of canned white beans, sliced red onion, sumac, lemon juice, and parsley. Adjust vinegar to taste.
• Spiced garlic butter: Combine melted butter with minced garlic, a pinch of cumin, and paprika. Or simply brush with olive oil mixed with garlic.

Equipment

• Charcoal grill or gas grill
• Flat metal skewers
• Mixing bowl
• Whisk
• Basting brush
• Tongs
• Cutting board
• Chef's knife