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Turkish Chicken Kabobs

Turkish Chicken Kabobs
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Enjoy authentic Turkish Chicken Kabobs with this quick and easy recipe featuring a flavorful yogurt-based marinade infused with traditional spices like paprika, cumin, and sumac. Perfectly juicy and tender, these kabobs grill up beautifully in under 30 minutes, making them an ideal choice for family dinners, gatherings, or weekend cookouts.

Ingredients

Scale

Chicken and Marinade

  • 1.5 pounds chicken thighs or breasts, cut into chunks
  • 1 cup Greek yogurt
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon sumac
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

To Serve

  • Fresh parsley, chopped, for garnish
  • Wooden or metal skewers (wooden skewers soaked in water for at least 30 minutes)

Instructions

  1. Prepare the Marinade: Combine Greek yogurt, olive oil, minced garlic, lemon juice, paprika, cumin, sumac, salt, and pepper in a large bowl. Whisk until smooth to create a vibrant, creamy base that will infuse the chicken with rich flavor.
  2. Marinate the Chicken: Cut the chicken into evenly sized chunks for consistent cooking. Add the chicken pieces to the marinade, tossing well to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for extra tenderness and flavor.
  3. Thread the Chicken: Thread the marinated chicken chunks onto skewers, leaving some space between pieces to allow heat to circulate. Optionally, alternate with vegetables such as bell peppers, onions, or cherry tomatoes for variety.
  4. Grill the Kabobs: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning every 2-3 minutes to achieve a nice char and ensure the chicken cooks through. Remove once the internal temperature reaches 165°F (75°C).
  5. Serve and Garnish: Allow the kabobs to rest for a few minutes off the grill. Sprinkle with freshly chopped parsley and serve immediately for the best flavor and juiciness.

Notes

  • Marinate longer (up to 2 hours) for deeper flavor and tenderness.
  • Chicken thighs are recommended for juicier kabobs, but breasts can be used if preferred leaner.
  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Preheat the grill properly to lock in juices and create attractive grill marks.
  • Rest kabobs for 5 minutes after grilling to redistribute juices and enhance flavor.
  • This recipe is naturally gluten-free.
  • Sumac can be substituted with lemon zest or additional lemon juice if unavailable.
  • Can be cooked on a grill pan or under the oven broiler if no outdoor grill is available.

Nutrition

Keywords: Turkish Chicken Kabobs, Chicken Skewers, Middle Eastern Chicken, Grilled Chicken, Yogurt Marinated Chicken, Gluten Free Kabobs

Find it online: https://marysplate.com/turkish-chicken-kabobs/