Turkish Chicken Kebabs

Rating: 4.89 stars
93 Ratings
  • 5 star values: 84
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

 By Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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 total fat; 186 mg cholesterol; 1722 mg sodium. 8.4 g carbohydrates; 51.8 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Bouq
Rating: 5 stars
01/09/2016
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 turned out juicy. Read More
Helpful
(15)

Most helpful critical review

Noel Ann Bonamer
Rating: 3 stars
06/12/2019
Sounds great but didn't want to make it until I asked an important question - WHY is the sodium per serving 1722 mg?? There is only one item that may have salt and that's the ketchup. Cumin isn't high sodium is it? Read More
93 Ratings
  • 5 star values: 84
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Bouq
Rating: 5 stars
01/09/2016
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 turned out juicy. Read More
Helpful
(15)
Bouq
Rating: 5 stars
01/09/2016
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 turned out juicy. Read More
Helpful
(15)
Jeff Anderson
Rating: 5 stars
10/22/2016
Outstanding recipe! I wouldn't change a thing. Great with a good tzatziki sauce. Read More
Helpful
(8)
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kjwenninger93
Rating: 5 stars
10/02/2015
I made this exactly as the recipe is written and it is fabulous. It has become a weekly summer staple in our house. Read More
Helpful
(5)
Elisabeth Cousin
Rating: 5 stars
08/05/2016
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. Read More
Helpful
(5)
Chef Vernon
Rating: 4 stars
09/21/2017
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 eliminate any charring of the surface of the chicken. Read More
Helpful
(4)
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SADS
Rating: 5 stars
09/04/2018
Delish! I only had nonfat Greek yogurt so used that and fortunately had Aleppo crushed pepper (found at World Market) which I think gave it a really great different flavor. I also used boneless chicken tenders. Next time I'll marinate some onions and tomatoes for the skewers too. Made with a cacik recipe found on-line mini naans (I was out of pita) turkish rice and a cucumber/tomato/feta salad. Great meal! Read More
Helpful
(4)
Lynn Webber
Rating: 5 stars
08/26/2016
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/broiled it the next evening and it was to die for. thank you for this recipe. Read More
Helpful
(3)
Emma
Rating: 5 stars
10/14/2018
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. Read More
Helpful
(3)
ritajennings
Rating: 5 stars
12/15/2016
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 used bone-in thighs and left them whole on the grill. Grilled on low-medium about 25 minutes quarter-turn and flipping every 5 minutes or so. Then I made an extra 1/2 batch of marinade (sub mayo for yogurt) to use as a delicious dipping sauce!!!! FAV!!!!!! Read More
Helpful
(3)
Noel Ann Bonamer
Rating: 3 stars
06/12/2019
Sounds great but didn't want to make it until I asked an important question - WHY is the sodium per serving 1722 mg?? There is only one item that may have salt and that's the ketchup. Cumin isn't high sodium is it? Read More
More Reviews
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