Turkish Chicken Kebabs recipe
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Ingredients
- 1 cup whole-milk Greek yogurt 2 tablespoons freshly squeezed lemon juice, or more to taste 2 tablespoons olive oil 2 tablespoons ketchup 6 cloves garlic, minced 1 tablespoon Aleppo red pepper flakes 1 tablespoon kosher salt 1 ½ teaspoons ground cumin 1 teaspoon freshly ground black pepper 1 teaspoon paprika ⅛ teaspoon ground cinnamon 2 ½ pounds boneless, skinless chicken thighs, halved 4 long metal skewers
Nutrition Info
- 538.9 caloriescarbohydrate: 8.4 gcholesterol: 186.3 mgfat: 32.5 gfiber: 1.2 gprotein: 51.8 gsaturatedFat: 9.1 gservingSize: -sodium: 1721.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Turkish Chicken Kebabs
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).