Turkish Şiş Tavuk with Garlic Tombik Bread & Piyaz Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a charcoal grill and let the coals burn until they are covered with white ash. This ensures even, high heat. If using a gas grill, preheat on high for at least 10 minutes. The high heat is essential for getting a good char without drying out the chicken.

When brushing the spiced garlic butter, use a light hand. The butter should enhance, not overpower, the marinade.

If you prefer a spicier kick, add a pinch of red pepper flakes to the butter. For a more authentic experience, serve the sandwiches with extra sumac onions on the side.

Variations

• Spicy Harissa Version: Add 1 tablespoon of harissa paste to the marinade for a fiery kick. The harissa complements the yogurt and tomato paste, adding a smoky, spicy depth. Serve with extra harissa on the side for those who want more heat.
• Lamb Şiş: Substitute the chicken with boneless leg of lamb, cut into chunks. Increase the marinating time to 6 hours or overnight. Grill to an internal temperature of 145°F (63°C) and let rest for 3 minutes before serving.
• Vegetarian Version: Replace the chicken with firm tofu or halloumi cheese, cut into chunks. Marinate for 1 hour and grill until charred. For tofu, use a vegan yogurt alternative and skip the butter. For halloumi, brush with olive oil and grill until golden.
• Herb-Infused Butter: Add chopped fresh herbs like parsley, mint, or dill to the spiced garlic butter. This adds a fresh, aromatic note that pairs beautifully with the grilled chicken and piyaz.

Storage and make-ahead

Fridge

Store leftover chicken and piyaz in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently before serving.

Freezer

Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the chicken in a skillet over medium heat until warmed through, or in the microwave in 30-second intervals.

Store leftover chicken and piyaz separately in airtight containers in the refrigerator for up to 3 days.

The bread is best enjoyed fresh, but can be reheated in a toaster oven or dry skillet. The chicken can be reheated in a microwave or on the grill, but be careful not to overcook it.

The chicken can be marinated up to 24 hours in advance. The piyaz salad can be prepared a day ahead and kept refrigerated. The tombik bread can be toasted and kept warm in a low oven for up to 30 minutes before serving.

Serving ideas

Serve the stuffed tombik sandwiches immediately, while the bread is warm and the chicken is juicy. The piyaz salad adds a refreshing crunch and tangy flavor that cuts through the richness of the grilled meat.

You can also serve the chicken and salad separately, letting everyone assemble their own sandwiches.

For a complete meal, add a side of grilled vegetables or a simple green salad. A dollop of extra yogurt or a sprinkle of sumac on top of the filling enhances the flavors.

These sandwiches are perfect for a casual dinner or a summer cookout, and they're sure to be a hit with family and friends.

Frequently asked questions

Recipe card

Turkish Şiş Tavuk with Garlic Tombik Bread & Piyaz

Prep 25 minCook 15 minRest 3 hTotal 3 h 40 minServes 4

Ingredients

• 500 g boneless skinless chicken breast, cut into chunks
• 3 tbsp plain Turkish yogurt or Greek yogurt
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 2 round puffy Turkish tombik bread pockets
• White bean piyaz salad with sumac onions, for serving
• Spiced garlic butter, melted, for brushing, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

35 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.