Tavuk Sis Turkish Chicken Kebab with Pepper Sauce

What Is Tavuk Sis Turkish Chicken Kebab?

Tavuk Sis Turkish Chicken Kebab features strips of chicken thigh marinated in a smooth roasted red pepper sauce with garlic, jalapeño, olive oil, mint, paprika, cayenne, honey, and tomato paste. The skewers cook over medium-high grill heat and are served with a separate lemon-mint portion of the sauce.

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The method intentionally reserves sauce before raw chicken is added. That clean portion becomes the table sauce, while the remaining puree marinates the thighs. Boneless skinless thighs are preferred because their fat helps them stay moist during grilling.

Removing the jalapeño seeds keeps the heat more moderate. Diners who prefer a stronger kick can retain the seeds or add hot sauce, as suggested by the source.

Tavuk Sis Ingredients

• 1/2 cup roasted red pepper, drained and patted dry
• 6 garlic cloves, smashed
• 2 jalapeño peppers, stemmed, seeded, and chopped
• 1/4 cup olive oil
• 2 tablespoons dried mint
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon honey
• 1 tablespoon tomato paste
• Kosher salt, including 2 teaspoons used in the puree
• 2 tablespoons lemon juice
• 2 pounds boneless skinless chicken thighs, cut into 1-inch strips
• 3 tablespoons chopped fresh mint

Patting the pepper dry prevents unnecessary liquid from thinning the puree. Cut the chicken into consistent strips so it threads securely and cooks at a similar rate across all eight skewers.

How to Make Tavuk Sis

1. Blend the Pepper Puree

Combine the roasted red pepper, garlic, jalapeños, olive oil, dried mint, paprika, cayenne, honey, tomato paste, and 2 teaspoons kosher salt in a food processor. Process until smooth, stopping safely to scrape the bowl if needed.

2. Reserve the Serving Sauce

Measure 3 tablespoons of puree into a small clean bowl and stir in the lemon juice. Cover and refrigerate this portion. Reserve it before handling raw poultry so it remains safe for serving without a separate cooking step.

3. Marinate the Chicken

Transfer the remaining puree to a medium bowl, add the chicken strips, and toss until thoroughly coated. Cover and refrigerate for at least 1 hour. The source does not provide a maximum, so follow its minimum without inventing a longer limit.

Keep the bowl cold throughout marinating. The USDA poultry marinating guidance recommends refrigeration and careful separation from ready-to-eat foods.

4. Preheat and Clean the Grill

Turn the barbecue elements to high and let the grill warm for 7 to 10 minutes. Clean the grate, take the reserved clean puree from the refrigerator, and organize clean serving utensils. After preheating, set all burners to medium-high for cooking.

5. Thread and Grill

While the grill heats, thread the marinated chicken along eight kebab skewers. Place them on the medium-high grill and cook uncovered, turning every 2 to 3 minutes so both sides char evenly. The source gives 10 to 12 minutes total.

Actual timing varies with strip thickness and grill heat. Check multiple pieces with a clean food thermometer and cook chicken to at least 165°F. Transfer only fully cooked skewers to a clean platter.

6. Finish the Sauce and Serve

Stir the chopped fresh mint into the reserved lemon-pepper puree. Serve this clean sauce with the hot kebabs. Do not combine it with leftover raw-chicken marinade or use a brush that touched uncooked meat.

Tips, Variations, Serving, and Storage

Control the Heat

Seeded jalapeños, paprika, and a small amount of cayenne create the canonical balance. Keep jalapeño seeds or add a few dashes of hot sauce for more heat. Make only one adjustment at a time so the roasted pepper and mint remain noticeable.

Use Chicken Thighs

The source strongly recommends thighs because breast meat can dry quickly on the grill. If breasts are used, treat them as a variation, watch them closely, and rely on 165°F rather than the original timing alone.

Serving Ideas

Serve tavuk sis with French fries or slide the cooked meat into pita for a sandwich. Salads, bulgur, grilled vegetables, or a cool yogurt accompaniment can round out the plate. For another grilled option, see this chimichurri grilled chicken bowl.

Thread each strip so it is supported in more than one place and does not hang loosely near the flame. Leave enough room to turn the skewers with tongs. If pieces differ in size, place the thicker ones over the hotter part of the grill and verify each one separately.

Prepare a clean platter before grilling begins. The raw-chicken plate should never receive finished kebabs. Use a fresh pair of tongs after the last raw surface has cooked, or clean the tool thoroughly before handling food that is ready to serve.

Refrigerate leftover cooked chicken promptly in a shallow airtight container. Reheat to 165°F and keep leftover serving sauce refrigerated. Discard food that has remained too long at unsafe temperatures.

Frequently Asked Questions