Turkish Şiş Tavuk with Garlic Tombik Bread & Piyaz Step-by-step instructions

Before you start

Before you start, prepare the marinade and cut the chicken into uniform chunks. Marinate the chicken for at least 3 hours in the refrigerator. If using wooden skewers, soak them in water for 30 minutes.

Prepare the grill for direct heat over medium-high coals, and have the spiced garlic butter ready for brushing. Make the piyaz salad ahead of time so it's ready to serve.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, whisk together the yogurt, tomato paste, olive oil, minced garlic, cumin, oregano, and salt until smooth. Add the chicken chunks and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, or up to overnight.
   Look for The marinade is thick and evenly coats each piece of chicken.
   Tip For deeper flavor, marinate overnight. The yogurt tenderizes the chicken without making it mushy.
2. 2Soak Skewers
   If using wooden skewers, soak them in water for at least 30 minutes. If using metal skewers, no preparation is needed. Prepare the grill for direct heat over medium-high coals.
   Look for Skewers are ready and the grill is hot.
   Tip Flat metal skewers keep the chicken pieces from spinning when turned.

After marinating, the chicken should be evenly coated in a thick, creamy mixture. The yogurt and spices will have combined into a smooth paste. The chicken should look moist and fragrant with garlic and cumin. At this point, the grill should be preheated and the skewers ready.

Grill and Toast

3. 3Skewer the Chicken
   Thread the marinated chicken chunks onto the skewers, leaving a small space between pieces so they cook evenly. Press the chicken gently so it stays in place.
   Look for Chicken pieces are evenly spaced and secure on the skewers.
   Tip Don't overcrowd the skewers; the heat needs to reach all sides.
4. 4Grill the Skewers
   Place the skewers over the hot coals. Grill for about 7 minutes, turning occasionally, until the chicken is charred at the edges and cooked through. Brush with spiced garlic butter during the last minute of grilling.
   Look for The chicken is golden-brown with charred spots and juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to check that the thickest piece reaches 165°F (74°C).
5. 5Toast the Tombik Bread
   Split the tombik breads open, creating a pocket. Place them cut-side down on the grill grates for 1–2 minutes, until lightly toasted and warm. Keep warm.
   Look for The bread is crackly on the outside and soft inside.
   Tip Don't over-toast or the bread may become too crisp to fold.

As the chicken grills, you'll see the marinade caramelize and darken in spots. The aroma of charred spices and garlic will fill the air. The chicken should be firm to the touch and release from the grill easily. The bread should be warm and slightly crisp, with a soft interior.

Assemble and Serve

6. 6Assemble the Sandwiches
   Slide the grilled chicken off the skewers directly into the warm tombik bread pockets. Top with a generous amount of white bean piyaz salad with sumac onions. Serve immediately.
   Look for The bread is stuffed with juicy chicken and tangy salad.
   Tip Add extra piyaz on the side for a fresh crunch.

When you slide the chicken off the skewers, it should be juicy and tender. The bread should be warm and pliable, ready to be stuffed. The piyaz salad adds a fresh, tangy contrast.

The finished sandwich should be overflowing with filling, with each bite offering a mix of smoky chicken, creamy beans, and crunchy onions.

Common mistakes

One common mistake is not marinating the chicken long enough. The yogurt needs time to tenderize the meat, so don't rush it. Another is overcrowding the skewers, which prevents even cooking.

Use flat skewers and leave space between pieces. Finally, avoid brushing the chicken with butter too early, as the sugar in the butter can burn. Brush only during the last minute of grilling.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest piece. The exterior should be golden-brown with charred spots, and the juices should run clear.

If the chicken is browning too quickly, move the skewers to a cooler part of the grill. The tombik bread is ready when it's toasted and warm, with a crisp exterior and soft interior.

• Poultry: 165°F (74°C) in the thickest part