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Turkish Chicken Kebabs

Rated as 4.91 out of 5 Stars

"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."
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Ingredients

2 h 27 m servings 539 cals
Original recipe yields 4 servings (4 large portions)

Directions

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  1. Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
  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.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
  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 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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Reviews

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This was truly delicious and savory. I skipped the cinnamon, however, I think that changes the taste a bit. I also made it with chicken breast which one would think would be dry, but still turne...

I made this exactly as the recipe is written and it is fabulous. It has become a weekly summer staple in our house.

Outstanding recipe! I wouldn't change a thing. Great with a good tzatziki sauce.

This was so freaking good. Words can not do it justice. I didn't have any Aleppo pepper, so I used a mix of ancho chile and cayenne.

Doubled the lemon juice, cinnamon, and paprika. Tripled the red pepper flakes. Marinated for 6 hours. AMAZE-balls

Generally, Turkish recipes that involve yogurt as an ingredient utilize the yogurt as a dip or uncooked sauce. This recipe could be served with the marinade being a dip instead which would eli...

My picky 8 and 10 yr olds LOVED THIS CHICKEN!! I only had Chobani Black Cherry Fruit on the Bottom Yogurt, so I just scraped most of the top off, and used 2 containers - it was delicious! I us...

Made this last night.... Wow!!! Amazing flavor! I'm definitely not the grillmaster in our house - I leave the grilling to the hubs - and had problems getting the meat cooked evenly on the skewer...

Gorgeous - didn't change a thing. Marinated it for about 2hrs and then cooked most of it on the BBQ and although not recommendded by Chef John I left the remainder in the fridge and grilled/broi...