Turkish Chicken Kebabs

Name: Turkish Chicken Kebabs
Prep time: 15 min
Cook time: 12 min
Yield: 4
Ingredients: 1 cup whole-milk Greek yogurt; 2 tablespoons freshly squeezed lemon juice, or more to taste; 2 tablespoons olive oil; 2 tablespoons ketchup; 6 cloves garlic, minced; 1 tablespoon Aleppo red pepper flakes; 1 tablespoon kosher salt; 1 1/2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 1/8 teaspoon ground cinnamon; 2 1/2 pounds boneless, skinless chicken thighs, halved; 4 long metal skewers

⏱️ Ready in 27 min 🥄 Prep 15 min 🔥 Cook 12 min 👥 4 servings 👁️ 4 views

I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.

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🔗 Recipe adapted from AllRecipes

#Kebab #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 15 min

Cook 12 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 539

% Daily Value*

Total Fat 32.5g 42%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1722mg 75%

Total Carbohydrate 8.4g 3%

Dietary Fiber 1.2g 4%

Total Sugars 4.2g

Protein 51.8g 104%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.

Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides.

Cover bowl with plastic wrap and refrigerate 2 to 8 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.

Place kebabs on grill.

Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes.

Turn kebabs and grill the other side 3 or 4 minutes; turn.

Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).