
Tavuk Sis - Chicken Skewers from a Yoghurt Marinade
Chicken breast marinates overnight in yoghurt with lemon and paprika, which keeps it juicy. Peppers and tomatoes go on the skewer alongside.
Why this dish is good for you
With 150 g of chicken breast per serving this is one of the highest-protein dishes in the catalogue, and very low in fat. The lactic acid in yoghurt loosens connective tissue more gently than acid alone, which is why lean meat stays juicy here instead of drying out.
Ingredients
- Chicken breast(cut into evenly sized cubes)600 g
- Yoghurt(full-fat - low-fat yoghurt splits on the grill)120 g
- Olive oil24 g
- Lemon juice30 g
- Garlic(crushed)12 g
- Tomato paste(this is what gives the colour)20 g
- Paprika powder4 g
- Oregano(dried)2 g
- Onion(in large pieces, goes on the skewer)80 g
- Bell pepper(in large pieces)200 g
- Tomatoes(small, firm tomatoes)200 g
- Salt5 g
Method
- 1
Whisk yoghurt, olive oil, lemon juice, garlic, tomato paste, paprika, oregano and salt into a marinade.
- 2
Turn the chicken cubes in it, cover and refrigerate for at least four hours, preferably overnight.
- 3
Soak wooden skewers for 30 minutes so they do not burn.
- 4
Thread meat, onion, pepper and tomato alternately. Do not pack them tightly, or the meat will not cook through.
- 5
Grill or use a griddle pan over high heat for eight to ten minutes, turning every two minutes.
- 6
Rest for five minutes before sliding them off the skewer. Serve with coban salatasi and bread.
🫙 Warum Joghurt besser mariniert als Zitrone allein
Pure acid denatures the proteins on the surface and firms the outside of the meat. Yoghurt buffers that: its pH is higher, but calcium penetrates and activates enzymes in the meat itself that tenderise it from within.
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