Turkish Chicken Kebabs
These flavorful skewers of marinated chicken thighs are perfect for quick meals or weekend barbecues, customizable to suit any taste.
Ingredients
For the marinade
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 1 each Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For grilling
- 6 each Wooden skewers, soaked if using wood
Instructions
Preparation
- Fire up your grill or grill pan over medium-high heat.
- In a bowl, whisk together yogurt, lemon juice and zest, olive oil, garlic, paprika, cumin, coriander, oregano, salt, and pepper.
- Thread the marinated chicken onto skewers.
Grilling
- Place the skewers evenly across the grill or pan.
- Grill for 4–5 minutes per side until charred and cooked through. Juices should run clear.
- Let rest for 3–5 minutes before serving.
- Optional: Brush with melted butter or a bit more lemon juice before serving.
Notes
Store any leftover kebabs in an airtight container in the fridge for up to three days. To reheat, warm in the microwave or briefly pan-fry on medium heat. For longer storage, freeze them tightly to avoid freezer burn. Marinate the chicken for at least 30 minutes or up to overnight for maximum flavor.