Turkish Chicken Kebabs Recipe - Kitchensinks-Reviews

"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."

Ingredients

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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

Directions

Prep 15 m

Cook 12 m

Ready In 2 h 27 m

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).

Nutrition Facts

Per Serving: 539 calories;32.5 g fat;8.4 g carbohydrates;51.8 g protein;186 mg cholesterol;1722 mg sodium.Full nutrition
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