Description
Juicy, flavorful Turkish Chicken Kebabs marinated in a spiced yogurt blend and grilled to perfection for a smoky, charred finish.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 3 garlic cloves, minced
- 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
- Wooden skewers (about 6), soaked if using wood
Instructions
- 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.
- 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
- Use chicken thighs for juicier kebabs.
- Marinate for at least 4 hours, up to 24 hours.
- Soak wooden skewers to prevent burning.
- Store leftovers in the fridge for up to 3 days.