This recipe for chicken kebab features a delicious marinade made with yogurt. I hope that all the chicken cooked on American grills this summer will be just as delicious, succulent, and tender as these kebabs. Even those who are new to grilling can achieve impressive outcomes! I’m not certain if this recipe can be considered truly “Turkish” as it is inspired by a marinade I have been using for lamb for a while.
Turkish Chicken Kebabs
This recipe for chicken kebab features a delicious marinade made with yogurt.
Ingredients
Instructions
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Mix together yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon in a big bowl.
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Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
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Preheat the grill outdoors to medium-high heat and lightly grease the grate.
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Thread half of the chicken thighs onto each pair of skewers, using 2 skewers for each kebab. This will create a fairly thick "log" shape.
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Put the kebabs on the grill that has been preheated. Wait for about 3 or 4 minutes before attempting to turn them. Flip the kebabs and grill the other side for another 3 to 4 minutes. Keep cooking and turning until the chicken is cooked through and no longer pink in the middle, which should take approximately 6 more minutes. To ensure it is fully cooked, use an instant-read thermometer and make sure it reads at least 165 degrees F (74 degrees C).
Servings 4
- Amount Per Serving
- Calories 539kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 9g45%
- Cholesterol 186mg62%
- Sodium 1722mg72%
- Potassium 574mg17%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 52g104%
- Vitamin C 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
