Shish kebab is definitely the most popular kind of kebab, and @mavirestaurant.sg certainly prides themselves on that. Their chicken shish kebab ($21++) has marinated lean chicken cubes grilled over the same charcoal grill that produced the Adana kebab, and served with butter rice, some veg and a slice of flatbread.

While the chicken has a superb smokiness to it, I found it a bit under-seasoned. It certainly wasn’t as sumptuous as the lamb, even though the hints of herbs & spices were definitely there. However, the most glaring lapse here is that the chicken is terribly tough & dry. Even though the menu states that the shish kebabs are slowly chargrilled on skewers, it definitely felt like the chicken got put on blast. The dryness is compounded by the fact that a lean cut like breast was used for grilling, which amplified the dry chicken problem.

As such, I found myself having to resort to using the hummus or the excellent tomato sauce from the Güveç to lube this dismally dry meat. The butter rice was nice and superbly seasoned, but didn’t provide enough moisture to ameliorate the dry chicken. Skip the chicken and go straight for the lamb, fellas.

Thank you for inviting us, @mavirestaurant.sg & @burpple!