Tavuk Sis (Turkish Chicken Shish) with Bulgur Pilaf and Tahini Sauce
Juicy chicken thigh skewers in a tomato and paprika marinade, served with buttery-tasting bulgur pilaf and a cool tahini drizzle.
Made with Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min + marinating
- LevelEasy
- Costabout £2.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the tomato purée, 2 tablespoons olive oil, paprika, oregano, lemon juice, garlic and salt in a bowl. Add the chicken and stir well. Cover and marinate in the fridge for 2 to 8 hours.
- 2
Soak 8 wooden skewers in water for 30 minutes, or use metal ones. Thread the chicken and pepper chunks on to the skewers.
- 3
Heat the grill or a griddle pan to high. Cook the skewers for 12 to 15 minutes, turning every 3 minutes, until charred in places and the chicken is cooked through with no pink and clear juices.
14 min - 4
For the pilaf, soften the onion in the remaining tablespoon of oil for 5 minutes. Stir in the bulgur, then add the boiling water and a pinch of salt. Cover and simmer very gently for 10 minutes, then rest off the heat for 5 minutes and fluff with a fork.
15 min - 5
Loosen your ready made tahini sauce (see the base recipe) with a little cold water.
- 6
Serve the skewers on the pilaf with the tahini sauce drizzled over.
Tips
- Chicken thighs stay juicy on a grill where breast easily dries out. Cut the pieces to the same size so they cook evenly.
- Cook the skewers until a probe reads 75 C and the juices run clear. Do not reuse leftover raw marinade as a sauce.
- Use rice instead of bulgur to make the meal gluten free.
Storing and freezing
Cool leftovers within 1 hour and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Reheat the pilaf only once.
Questions
Can I cook these in the oven?
Yes. Roast the skewers on a rack over a tray at 220 C for 20 to 25 minutes, turning once, until browned and cooked through.
Can I make the chicken ahead?
Yes. Marinate the chicken for up to 8 hours. Longer than that and the lemon makes the texture mushy. Cooked skewers keep 2 days in the fridge.
More made with tahini sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.