The Turkish Chicken Kebab is great starter and will be loved by all.


  • Chicken – 500g (Boneless)
  • Garlic – 10 clove
  • Oil – 2 tablespoon
  • Curd – 2 tablespoon
  • Salt – 1/2 tablespoon
  • Turmeric – 1/2 tablespoon
  • Chilli flakes – 1/2 tablespoon
  • Tomato sauce – 1 tablespoon
  • Pepper powder – 1/2 tablespoon

Things to be done before we start cooking

  • Wash and clean the 500 grams of boneless chicken.
  • Drain the water and keep it aside in a bowl.

Steps to Prepare

Take chilli flakes – 1/2 tablespoon.

Use a ‘mortar and pestle’ to grind it to powder. (We will not be able to grind it to a perfect powder)

Then, add 10 cloves of garlic (peeled) to the powdered flakes and start grinding till it becomes paste.

Put this garlic-flakes paste in a big bowl.

Pour 1 tablespoon of tomato sauce into that bowl.

(or) We can also add the paste of 1 medium sized tomato after grinding it in a mixer jar.

Let’s add the below to that bowl now –

  • curd – 2 tablespoons
  • Salt – 1/2 tablespoon
  • Pepper powder – 1/2 tablespoon
  • Turmeric powder – 1/2 tablespoon
  • Oil – 2 tablespoons (refined oil, groundnut oil, palm oil or olive oil)

Stir and mix them well.

Put the chicken pieces into the bowl now.

Make sure the water used to clean is drained out completely from the pieces.

Stir well so that the pieces get coated with masala.

Now, start inserting skewers into the chicken pieces one by one.

We can get skewers from super markets. 

After skewers are inserted, keep the chicken pieces inside fridge for at least 1 hour.

We can also keep the chicken pieces in fridge overnight – so that the pieces get softer.

Place a tawa (flat pan) on the big burner – Turn the flame to high mode.

Pour 2 tablespoons of oil. Try to spread the oil all over the tawa.

Let the oil get hot.

Once the oil gets hot enough, then turn the flame to LOW mode.

Place the chicken pieces sticked to skewers – place 3 to 4 sticks on the tawa.

In Low flame mode, chicken pieces start frying.

In 15 seconds, turn the chicken pieces to the other side.

Need to turn the pieces every 15 seconds so that they get fried evenly without getting burnt.

Make sure that chicken pieces get fried on all the 4 sides.

Turn the skewers accordingly to fry all of the pieces evenly on all the sides.

Once the pieces are fried – place the next set of pieces and repeat the same.

That’s all guys, our tasty ‘Turkish chicken kebab’ is ready to be devoured.


  • If we want charcoal smell, we can place the fried chicken pieces in a bowl with lids.
  • Place one piece of burnt charcoal inside a small metal container and place it in the corner of this bowl. Pour ½ tablespoon of ghee over the chicken pieces. Then, close the lid.
  • After 15 minutes, open the lid, take out the chicken kebab pieces to be served.

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