Juicy Turkish Chicken Kebabs: An Easy Grilling Recipe

Ingredients

• 1 cup whole-milk Greek yogurt
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice, or more to taste
• 2 tablespoons ketchup
• 1 tablespoon Aleppo red pepper flakes
• 1 tablespoon kosher salt
• 1.5 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 0.13 teaspoon ground cinnamon
• 2.5 pounds boneless, skinless chicken thighs, halved
• 4 long metal skewers

Instructions

1. In a large bowl, whisk together yogurt, minced garlic, olive oil, fresh lemon juice, ketchup, red pepper flakes, salt, ground cumin, black pepper, paprika, and cinnamon.
2. Add chicken thigh pieces to the yogurt marinade, ensuring they are fully coated. Cover the bowl tightly with plastic wrap and let it marinate in the refrigerator for 2 to 8 hours.
3. Preheat your outdoor grill to medium-high heat and lightly oil the grill grates to prevent sticking.
4. Using two skewers per kebab, thread half of the marinated chicken thighs onto each set of skewers, creating a compact "log" shape.
5. Place the prepared kebabs on the preheated grill. Allow them to cook undisturbed until they naturally release from the grill grates, about 3 to 4 minutes. Rotate the kebabs and grill the opposite side for another 3 to 4 minutes. Continue grilling and rotating until the chicken is cooked through and no longer pink inside, approximately 6 minutes more. A meat thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

Nutrition

• Calories: 539 kcal
• Fat Content: 33 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 1722 mg
• Protein Content: 52 g
• Cholesterol Content: 186 mg
• Carbohydrate Content: 8 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g