Sheesh Tavuk is a classic Turkish Chicken Kebab that is popular all over the Middle East. It is also one of the simplest kebabs in terms of ingredients and cooking procedures. These kebabs are made by marinating boneless tender & juicy chicken pieces with earthy spices, then skewered and perfectly charred.

Recipe Card 

Ingredients                                                                       Quantity
Chicken thighs, boneless & skinless 1 kg
Greek Yogurt 500 gm
Tomato paste 300 gm
Olive oil 1/2 cup
Garlic, minced 2 cloves
Ginger, minced 1 inch piece
Ginger garlic paste 2 tbsp
Onion, finely chopped 1 no
Fresh parsley, finely chopped 2 tbsp
Lemon juice 30 ml
Dried oregano 1 tbsp
Roasted & ground cumin 1 tbsp
Roasted & ground coriander 1 tbsp
Ground cinnamon 1 tsp
All spice powder 1 tsp
Smoked paprika powder 1 tbsp
Cayenne pepper 1 tbsp
Red chilli flakes As required
Salt & freshly crushed black pepper As required
Clarified butter for basting As required

 

Method of Preparation: 

  1.  Marinate the chicken with all the above ingredients except the clarified butter, and chill overnight.
  2. Thread on skewer and grill in the oven at 220 degrees Celsius till cooked and charred.
  3. Baste with clarified butter and serve with sliced onions, Turkish pide and minted yogurt.

 

Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.