Try this tasty, juicy, and tender Turkish chicken kebabs. By using a flavourful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results.
- 1 cup whole-milk Greek yogurt
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 tablespoons olive oil
- 2 tablespoons tomato sauce
- 6 cloves garlic, minced
- 1 tbsp red pepper flakes
- 1 tablespoon salt
- 1 ½ tsp ground cumin
- 1 teaspoon freshly ground black pepper
- 1 tsp paprika
- ⅛ tsp ground cinnamon
- 1 kg boneless, skinless chicken thighs, halved
- 4 long metal skewers
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 centre and the juices run clear, about 6 minutes.
An instant-read thermometer inserted into the center should read at least 80 degrees C).