Description
Tender and fragrant Turkish Chicken Kebabs marinated in yogurt, lemon, and spices, grilled to perfection.
Ingredients
Scale
- 1½–2 lbs boneless, skinless chicken thighs or breasts, cut into ~1½-inch chunks
- ½ cup plain yogurt
- Juice of 1 large lemon
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp dried thyme or oregano
- ½ tsp black pepper
- ½ tsp salt
- Optional: ½ tsp chili flakes or pul biber
- Skewers (metal or soaked wooden)
- Lemon wedges
- Fresh parsley or chopped coriander
- Flatbread or rice pilaf
- Salad or grilled vegetables
Instructions
- In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, paprika, cumin, thyme/oregano, black pepper, salt, and chili flakes (if using). Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes — ideally 1–2 hours or overnight for the best flavor and tenderness.
- If using wooden skewers, soak them for 20–30 minutes to prevent burning. Thread marinated chicken onto skewers, leaving small gaps between chunks for even cooking. Preheat your grill or grill pan to medium-high heat (≈400°F / 200°C). Lightly oil the grates.
- Place skewers on the hot grill and cook for 4–5 minutes per side, until charred and cooked through (internal temperature ~165°F / 75°C). Remove from heat and rest for a few minutes to let juices redistribute.
- Arrange kebabs on a serving platter. Garnish with lemon wedges and fresh herbs. Serve with flatbread, rice pilaf, or a crisp salad for a balanced meal.
Notes
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 kebab
- Calories: 310
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 90 mg