Our Keto Turkish Chicken Kebabs (Tavuk Şiş) are full of flavour and easy to make! Typically kebabs are placed on a skewer and cooked on the BBQ. For our kebabs, we like to cook ours in oven for a more passive cooking method. They are served with a garlicky yogurt sauce and simple tomato cucumber side salad.
What is Tavuk Şiş?
Tavuk Şiş or Shish taouk is a traditional marinated chicken kebab from the Ottoman Empire. The meat is placed on a thick flat skewer and cooked over an open flame or BBQ. For our recipe, we bake ours in the oven for a more hands-off cooking method. However if you have the BBQ skewers, feel free to cook these on the BBQ if that’s what you prefer.
How to Prepare Keto Turkish Chicken Kebabs:
The easiest way to prepare this recipe is to use a food processor. In a food processor, add a peeled and roughly chopped beet, red bell pepper, onion, parsley and garlic cloves. Pulse until finely chopped. Alternatively, you can finely chop the vegetables with a kitchen knife or use a grater. Once the vegetables are chopped, squeeze out the excess moisture with a cheesecloth or kitchen towel. Set aside in a large mixing bowl. In the food processor, mince the boneless chicken thighs. Alternatively, you can buy ground chicken to speed up the prep time.
Keto Turkish Chicken Kebab Spices
In this recipe we use a lot of spices. It creates a ton of flavour, so you don’t want to skip anything! We like to use a tablespoon of Ajvar (red pepper paste) in the mixture, however if you don’t have this you can use tomato paste. We also use the Turkish spice Pul Biber. If you do not have this, you can substitute with paprika and a pinch of chili flakes.
Keto Turkish Chicken Kebabs (Oven Baked)
- Food Processor Or High Speed Blender.
- Large Baking Tray
- 2 Lbs Boneless Chicken Thighs Or Pre-Minced Ground Chicken
- 1 Medium Beet About 100 grams.
- 1 Large Onion (Yellow, White or Red) About 150 grams.
- 1 Large Red Bell Pepper
- 1 Bunch Flat Leaf Parsley
- 2 Garlic Cloves
- 1 Large Egg
- 1 Tbsp Tomato Paste
- 1 Tbsp Ajvar (Red Pepper Paste) Can substitute for tomato paste.
- 1 Tbsp Plain Yogurt
- 1 Tbsp Olive Oil
- 1 Tbsp Pul Biber Can substitute for paprika with a pinch of red pepper flakes.
- 1 Tsp Salt
- 1 Tsp Cumin
- 1/2 Tsp Pepper
- 1/4 Cup Melted Butter
- In a food processor, add a peeled and roughly chopped beet, red bell pepper, onion, parsley and garlic cloves. Pulse until finely chopped. Alternatively, you can finely chop the vegetables with a kitchen knife or use a grater.
- Remove the chopped vegetables from the food processor and place in a kitchen towel to squeeze out the excess moisture. Place in a large mixing bowl and set aside.
- In a food processor or blender, add the chicken thighs and pulse until minced. Be careful to not over run the food processor or blender as the blades can heat up the meat. You can skip this step if using store bought ground chicken.
- Place the minced chicken into the same bowl as the chopped vegetables. Add the yogurt, olive oil, tomato paste, red pepper paste and all of the spices. Mix until thoroughly combined.
- Allow the marinade to set for at least 30 minutes or overnight.
- Preheat Oven to 375°F.
- Use a 1/3 cup to scoop out the mixture and shape into kebabs. Place the shaped kebabs onto a lined baking sheet.
- Bake the kebabs in a preheated oven for 30-40 minutes until internal temp reaches 165°F and kebabs are golden.
- Serve immediately with a side salad and some garlic yogurt sauce.
- 124 Calories
- 3g Carbohydrates
- 0.7g Fiber
- 7.1g Fat
- 11.3g Protein