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.
This recipe for chicken kebab features a delicious marinade made with yogurt.
Mix together yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon in a big bowl.
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.
Preheat the grill outdoors to medium-high heat and lightly grease the grate.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.