Grilled Chicken Skewers

We believe food is for sharing, and there’s something so celebratory about a platter piled high with tavuk şiş skewers. Try to leave as much time as possible to marinade the chicken, particularly as amchur acts as a meat tenderiser so it will improve the texture as well as imparting a hefty whack of flavour.


3 garlic cloves, crushed
200g natural yoghurt
2 tbsp tomato paste
2 tbsp olive oil
1 tbsp lemon juice
1/2 lemon, zested
2 tsp Rooted sweet paprika
1 tsp Rooted ground cumin
1 tsp Rooted ground turmeric
1 tsp Rooted amchur
2 tsp Rooted Urfa Pul Biber chilli flakes (or 1 tsp for less heat)
½ tsp Rooted black pepper, freshly ground
8 free range skinless chicken thighs
Vegetable oil for drizzling

To season: Rooted House Blend
To serve: 4 flatbreads and lemon wedges


Combine the garlic, yoghurt, tomato paste, olive oil, lemon juice, lemon zest, paprika, cumin, turmeric, amchur, Urfa Pul Biber and pepper in a bowl. Cut the chicken into bite size cubes. Add the chicken to the marinade and toss to coat well. Cover and refrigerate for at least an hour but preferably overnight.

If using wooden skewers, soak them in cold water to stop them burning.

When ready to cook the chicken, preheat the grill to a medium-high heat. Thread the chicken pieces onto the skewers, discarding any excess marinade. The chicken pieces should be just touching each other but not too close together.

Line a baking tray with foil and drizzle with a little vegetable oil. Place the skewers on the baking tray and grill for about 10-12 minutes turning once during cooking. The chicken is ready when it is cooked through and golden brown.

Lay the skewers on warm flatbread and serve with a sprinkling of the House Blend, the lemon wedges, tomato salad and yoghurt dip (recipes below).

For the tomato salad
300g tomatoes (preferably ripe cherry tomatoes or tomatoes on the vine)
1 medium red onion, finely sliced
Handful parsley leaves, chopped
Drizzle of olive oil
Juice of half a lemon
Pinch Rooted black pepper, freshly ground
Generous pinch Rooted cured sumac for sprinkling

Halve or quarter the tomatoes. Combine the other ingredients, top with the pepper and sumac for seasoning and serve.

For the cacik yoghurt dip

200g Greek or full fat natural yoghurt
1 garlic clove, crushed
½ tsp Rooted black pepper, freshly ground
½ cucumber, finely chopped
Handful of fresh mint leaves, chopped, or 1 tsp dried mint
1 tbsp extra virgin olive oil and extra for drizzling
Pinch Rooted Urfa Pul Biber chilli flakes (optional)

Mix the yoghurt, half the garlic, pepper, cucumber mint and olive oil. Taste and add more garlic if desired. Keep in the fridge and when ready to serve, top with a drizzle of olive oil and the Urfa Pul Biber chilli flakes if using.

spices used

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