Turkish Chicken Kebabs Recipe

Name: Turkish Chicken Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 1/8 teaspoon ground cinnamon; 2 1/2 pounds boneless, skinless chicken thighs, halved; 4 long metal skewers

Servings: persons

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 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/8 teaspoon ground cinnamon
2 1/2 pounds boneless, skinless chicken thighs, halved
4 long metal skewers

1
["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)."]

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup whole-milk Greek yogurt, 2 tablespoons freshly squeezed lemon juice, or more to taste, 2 tablespoons olive oil, 2 tablespoons ketchup, and more.

Yes, Turkish Chicken Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Chicken Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions