Turkish Chicken Kebabs

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


This recipe was so easy and tastes delicious. The chicken was so juicy and succulent. A simple and easy meal that was satisfying to all. I will certainly make this again.


  • Step 1
    Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.

    Step 2
    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.

    Step 3
    Preheat an outdoor grill for medium-high heat and lightly oil the grate.

    Step 4
    Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape.

    Step 5
    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).

Try some of the other recipes on this video