Turkish Chicken Kebabs Recipe. This recipe for chicken kebab calls for a tasty marinade made with yogurt. I hope every bird that comes off American grills this summer tastes as good, juicy, and tender as these. Even novice grillers can achieve remarkable results! Since this is based largely on a lamb marinade I’ve been using for a while, I’m not sure how “Turkish” it is.
RELATED: Recipe for Grilled Halloumi Cheese
Ingredients
- 1 cup whole-milk Greek yogurt
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 tablespoons ketchup
- 1 tablespoon Aleppo red pepper flakes
- 1 tablespoon kosher salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ⅛ teaspoon ground cinnamon
- 2 ½ pounds boneless, skinless chicken thighs, halved
- 4 long metal skewers
INSTRUCTIONS
- In a big bowl, whisk together yogurt, garlic, paprika, olive oil, lemon juice, ketchup, red pepper flakes, salt, and cumin.
- Coat both sides of the chicken thigh halves completely with the yogurt marinade. Refrigerate for two to eight hours after covering the bowl with plastic wrap.
- Set an outside grill on medium-high heat and give the grates a quick oiling.
- Thread half of the chicken thighs onto each pair of skewers, creating a fairly thick “log” form, using two skewers for each kebab.
- Kebabs should be placed on the heating grill. Wait three or four minutes, or until they start to come off the grill, before attempting to turn them. For three to four minutes, flip the kebabs over and grill the other side. For approximately six more minutes, or until the chicken is no longer pink in the center, keep cooking and rotating it. When placed in the center, an instant-read thermometer should read at least 165 degrees Fahrenheit (74 degrees Celsius) 카지노사이트.