Ingredients
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1 cup whole-milk Greek yogurt
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6 cloves garlic, minced
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2 tablespoons olive oil
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2 tablespoons freshly squeezed lemon juice, or more to taste
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2 tablespoons ketchup
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1 tablespoon Aleppo red pepper flakes
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1 tablespoon kosher salt
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1 ½ teaspoons ground cumin
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1 teaspoon freshly ground black pepper
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1 teaspoon paprika
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⅛ teaspoon ground cinnamon
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2 ½ pounds boneless, skinless chicken thighs, halved
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4 long metal skewers
Instructions
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Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
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Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape.
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Place kebabs on the preheated 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 for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Main Course
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 539 per serving