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My review
Turkish Chicken Kebabs
Chef John
"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 calsOriginal recipe yields 4 servings (4 large portions)
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Directions
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- 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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Reviews
Read all reviews 37Most helpful
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Newest
1/9/2016
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 turne...
10/22/2016
Outstanding recipe! I wouldn't change a thing. Great with a good tzatziki sauce.
10/2/2015
I made this exactly as the recipe is written and it is fabulous. It has become a weekly summer staple in our house.
8/5/2016
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.
6/14/2018
Again, my family laughed at my "yogurt chicken" then they asked for the recipe and every time we have a get together they ask me to make it. I add a lot extra lemon juice because I prefer it tan...
4/1/2018
Doubled the lemon juice, cinnamon, and paprika. Tripled the red pepper flakes. Marinated for 6 hours. AMAZE-balls
9/20/2017
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 eli...
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 us...