For these succulent kebabs, tavuk (chicken), marinated in yoghurt, olive oil and spices, is threaded on to şiş (skewers). Often served with pilav and roast vegetables, they are popular throughout Turkey. My father, Orhan, was a lawyer with the Turkish government’s transport department, which has an employees’ lokanta (restaurant) in Ortaköy, İstanbul, with mesmerising views of the Bosphorus. I have very fond memories of enjoying tavuk şiş with my family there.Tavuk şiş (chicken shish kebabs with roast vegetables – pictured top)Prep 15 min
Marinate 30 min
Cook 45 min
Serves 3-4560g boneless, skinless chicken thighs, excess fat removed, flesh cut into 4cm x 4cm pieces2 tbsp olive oil
4 tbsp full-fat Turkish or Greek yoghurt
