Turkish Chicken Kabobs Recipe

Introduction

Turkish Chicken Kabobs are tender, flavorful, and infused with a blend of aromatic spices and yogurt marinade. This dish offers a delicious taste of traditional Turkish cuisine that’s perfect for grilling season or a cozy dinner at home.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 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
• 1 large red onion, sliced into 1-inch pieces
• Optional garnish: pinch of sumac, 1 teaspoon sesame seeds, and 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Chop the chicken thighs into 1 1/2-inch pieces for even cooking.
2. Step 2: In a bowl, combine the yogurt, olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, garlic powder, sumac, black pepper, dried mint, cumin, oregano, and cinnamon. Stir well until fully mixed.
3. Step 3: Add the chicken pieces to the marinade and toss until each piece is thoroughly coated. Let the chicken marinate for 25 minutes at room temperature or refrigerate for up to 24 hours for deeper flavor.
4. Step 4: Preheat a grill or grill pan to medium-high heat (around 375°F).
5. Step 5: Thread the marinated chicken and red onion pieces onto metal skewers, spacing them out to avoid overcrowding.
6. Step 6: Grill the kabobs for 4 to 7 minutes on each side. Watch for some charring but avoid burning. The chicken is done when it reaches 165°F internally.
7. Step 7: Remove the kabobs from the grill and let them rest for 5 minutes before garnishing with sumac, sesame seeds, and parsley if desired.
8. Step 8: Serve the kabobs with rice or pita bread for a complete meal.

Tips & Variations

• For more vibrant flavor, marinate the chicken overnight in the refrigerator.
• Use wooden skewers soaked in water for 30 minutes if you don’t have metal skewers to prevent burning.
• Add chopped bell peppers or cherry tomatoes to the skewers for extra color and taste.
• Serve with a side of tzatziki or garlic yogurt sauce for a cooling contrast.

Storage

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill or in an oven preheated to 350°F until warmed through. Avoid microwaving to keep texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Marinating well helps maintain tenderness.

Is it necessary to use yogurt in the marinade?

Yogurt tenderizes the chicken and adds a subtle tang that balances the spices, but you can omit it if desired, though the texture and flavor will differ.

Turkish Chicken Kabobs Recipe

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Turkish Chicken Kabobs are a flavorful and tender grilled dish marinated in a blend of yogurt, lemon, garlic, and aromatic spices. Perfect for a summer barbecue or a delicious weeknight meal, these kabobs offer a wonderful balance of tangy, smoky, and savory notes, with the optional sumac and fresh parsley garnish adding authentic Middle Eastern flair.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes (including marinating time at room temperature)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Turkish, Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 pounds boneless skinless chicken thighs
• 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

Additional Ingredients

• 1 large red onion, sliced into 1-inch pieces
• Optional garnish: 1 teaspoon sumac, 1 teaspoon sesame seeds, 2 tablespoons chopped fresh parsley

Instructions

1. Prepare Chicken: Chop chicken thighs into 1 1/2-inch pieces to ensure even cooking and easy skewering.
2. Make Marinade: In a bowl, combine yogurt, olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, garlic powder, sumac, black pepper, dried mint, cumin, oregano, and cinnamon. Stir thoroughly to make a well-blended marinade.
3. Marinate Chicken: Add chicken pieces to the marinade and toss until fully coated. Let it marinate for 25 minutes at room temperature or refrigerate for up to 24 hours to infuse flavors deeply.
4. Preheat Grill: Heat your grill or grill pan to medium-high heat, aiming for about 375°F for optimal searing and cooking.
5. Skewer Ingredients: Thread marinated chicken pieces and sliced onions onto metal skewers, leaving space to prevent overcrowding and promote even cooking.
6. Grill Kabobs: Cook kabobs on the grill or grill pan for 4 to 7 minutes per side. Watch carefully to avoid burning; some charring adds flavor. Ensure internal temperature reaches 165°F with an instant-read thermometer.
7. Rest and Garnish: Remove kabobs from heat and let rest for 5 minutes to redistribute juices. Garnish with optional sumac, sesame seeds, and fresh parsley if desired.
8. Serve: Serve hot alongside rice or pita bread for a complete and satisfying meal.

Notes

• Marinating longer (up to 24 hours) enhances flavor and tenderness but 25 minutes is sufficient if short on time.
• Be cautious not to overcook chicken to keep it juicy and tender.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• Sumac adds a tangy brightness; substitute with lemon zest and a dash of vinegar if unavailable.
• Adjust spice levels by modifying paprika and black pepper quantities according to preference.

Keywords: Turkish chicken kabobs, grilled chicken skewers, Middle Eastern chicken, yogurt marinated chicken, summer barbecue recipe, easy chicken kabobs