Description
Delicious and flavorful Turkish Chicken Kabobs made with tender chicken thighs marinated in a zesty yogurt and spice blend, then grilled to perfection. This recipe offers a perfect balance of aromatic spices and fresh ingredients, ideal for a savory and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs, chopped into 1 1/2-inch pieces
- 3/4 cup plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- Zest from one lemon
- 3 cloves garlic, finely minced
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground sumac
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried mint
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
Vegetables and Garnish
- 1 large red onion, sliced into 1” pieces
- Optional garnish: 1 teaspoon ground sumac
- Optional garnish: 1 teaspoon sesame seeds
- Optional garnish: 2 tablespoons chopped fresh parsley
Instructions
- Prepare Chicken: Chop the chicken thighs into 1 1/2-inch pieces to ensure even cooking and better marinade absorption.
- Make Marinade: In a large bowl, combine the plain yogurt, olive oil, freshly squeezed lemon juice, lemon zest, finely minced garlic, sweet paprika, sea salt, garlic powder, ground sumac, ground black pepper, dried mint, ground cumin, dried oregano, and ground cinnamon. Stir well until all ingredients are thoroughly mixed.
- Marinate Chicken: Add the chopped chicken pieces into the marinade bowl. Toss to coat each piece completely. Cover and let the chicken marinate for at least 25 minutes at room temperature, or refrigerate for up to 24 hours to enhance flavor.
- Preheat Grill: Heat a grill or grill pan to medium-high, approximately 375 degrees Fahrenheit, to prepare for grilling the chicken.
- Assemble Skewers: Thread the marinated chicken pieces and red onion slices alternately onto metal skewers, ensuring not to overcrowd the pieces to allow even cooking.
- Grill Chicken Kabobs: Place the skewers on the grill or grill pan. Cook for 4 to 7 minutes on each side until the chicken is charred in spots but not burnt. Check doneness by ensuring the internal temperature reaches 165 degrees Fahrenheit using an instant-read thermometer.
- Rest Chicken: Remove the cooked kabobs from the grill and let them rest for 5 minutes. This allows juices to redistribute for moist and tender chicken.
- Serve: Garnish kabobs with optional ground sumac, sesame seeds, and chopped fresh parsley. Serve alongside rice or warm pita bread for a complete meal.
Notes
- Marinating the chicken longer (up to 24 hours) enhances the flavors and tenderizes the meat further.
- You can substitute metal skewers for soaked wooden skewers to prevent burning.
- If grilling is not an option, these kabobs can also be cooked on a grill pan on the stovetop.
- Always ensure chicken is fully cooked to an internal temperature of 165°F for food safety.
- For a spicier version, add a pinch of cayenne pepper to the marinade.
