Description

Craving a smoky, spiced dish that’s packed with bold Middle Eastern flavors? What if you could create Turkish Chicken Kebabs in just 30 minutes (plus marinating time), with tender, juicy chicken thighs infused with a yogurt-based marinade and grilled to perfection? This beginner-friendly recipe, inspired by your love for vibrant, savory dishes like Blackened Tuna Steaks with Mango Salsa and Curry Stand Chicken Tikka Masala Sauce, delivers a restaurant-quality meal perfect for summer barbecues, family dinners, or meal prep.

Ingredients

For the Marinade

Whole-Milk Greek Yogurt (1 cup): Tenderizes chicken and adds creamy, tangy depth.
Garlic (6 cloves, minced): Infuses bold, savory aroma.
Olive Oil (2 tbsp): Moistens chicken and carries marinade flavors.
Freshly Squeezed Lemon Juice (2 tbsp, or more to taste): Adds bright, tangy acidity.
Ketchup (2 tbsp): Provides subtle sweetness and umami to balance spices.
Aleppo Red Pepper Flakes (1 tbsp): Brings mild, fruity heat with smoky undertones.
Kosher Salt (1 tbsp): Enhances flavors and tenderizes chicken.
Ground Cumin (1½ tsp): Adds warm, earthy spice.
Freshly Ground Black Pepper (1 tsp): Contributes a sharp, spicy bite.
Paprika (1 tsp): Offers smoky, sweet flavor and color.
Ground Cinnamon (⅛ tsp): Infuses a subtle, warm complexity.

For the Kebabs

Boneless, Skinless Chicken Thighs (2½ lbs, halved): Juicy, flavorful cut that stays tender on the grill.
Long Metal Skewers (4): Ensure even cooking and easy handling; double-skewering prevents spinning.

Substitutions and Variations

Chicken Thighs: Swap with boneless chicken breasts (reduce grilling to 8–10 minutes, checking for 165°F/74°C) or turkey thighs; use tofu or mushrooms for vegetarian (grill 6–8 minutes).
Greek Yogurt: Replace with plain whole-milk yogurt or sour cream; use coconut yogurt for dairy-free (slight flavor change).
Aleppo Pepper: Substitute with 1½ tsp crushed red pepper flakes + ½ tsp smoked paprika or ancho chili powder for similar heat.
Lemon Juice: Use lime juice or red wine vinegar for comparable acidity.
Ketchup: Swap with tomato paste (1 tbsp) + 1 tsp honey for a less sweet option.
Metal Skewers: Use soaked wooden skewers (soak 30 minutes to prevent burning); ensure they’re long enough for thick kebabs.
Vegetarian/Vegan: Use firm tofu, portobello mushrooms, or seitan, coconut yogurt, and vegan-friendly spices; grill until golden.
Gluten-Free: Naturally gluten-free; ensure ketchup and spices are gluten-free certified.
Low-Sodium: Reduce salt to 1 tsp; add ½ tsp sumac or lemon zest for flavor.

Optional Additions

Veggies: Thread 1 cup bell peppers or onions onto skewers, inspired by your Sausage and Veggies Skillet.
Herbs: Add 1 tbsp chopped fresh mint or parsley to the marinade, echoing your Mediterranean Chicken Pasta Salad.
Spice: Increase Aleppo flakes to 1½ tbsp or add ½ tsp cayenne, inspired by your Amazing Spicy Grilled Shrimp.

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Instructions

Prepare the Marinade:
- In a large bowl, whisk together 1 cup whole-milk Greek yogurt, 6 minced garlic cloves, 2 tbsp olive oil, 2 tbsp freshly squeezed lemon juice, 2 tbsp ketchup, 1 tbsp Aleppo red pepper flakes, 1 tbsp kosher salt, 1½ tsp ground cumin, 1 tsp freshly ground black pepper, 1 tsp paprika, and ⅛ tsp ground cinnamon until smooth.
- Tip: Whisk thoroughly to blend spices; taste and add more lemon juice for extra tang if desired.
Marinate the Chicken:
- Halve 2½ lbs boneless, skinless chicken thighs (about 8–10 thighs, yielding 16–20 pieces).
- Add chicken to the marinade, coating thoroughly on all sides.
- Cover the bowl with plastic wrap and refrigerate for 2–8 hours (4–6 hours is ideal for flavor and tenderness).
- Tip: Turn chicken halfway through marinating for even absorption; don’t marinate longer than 8 hours to avoid mushy texture.
Preheat the Grill:
- Preheat an outdoor grill to medium-high heat (400–450°F/200–230°C).
- Lightly oil the grill grate with a paper towel dipped in vegetable oil to prevent sticking.
- Tip: Clean grates before heating; use tongs to oil safely; have a spray bottle of water for flare-ups.
Skewer the Chicken:
- Remove chicken from the marinade, letting excess drip off; discard marinade.
- Using 2 skewers per kebab (to stabilize), thread half of the chicken thigh pieces onto each pair of 4 long metal skewers, forming a thick “log” shape (2 kebabs total, ~10 oz chicken each).
- Tip: Space chicken evenly, pressing pieces together for uniform cooking; double skewers prevent spinning.
Grill the Kebabs:
- Place kebabs on the preheated grill.
- Cook without turning until they release easily from the grate, 3–4 minutes (a slight char should form).
- Turn kebabs and grill the other side for 3–4 minutes.
- Continue cooking and turning every 2–3 minutes until chicken is no longer pink in the center and reaches 165°F (74°C) on an instant-read thermometer, about 6 minutes more (12–14 minutes total).
- Tip: Avoid moving kebabs early to ensure grill marks; check temperature in the thickest part.
Serve:
- Remove kebabs from the grill and let rest for 2–3 minutes.
- Serve hot, sliding chicken off skewers onto plates or keeping on skewers for a fun presentation, with sides like flatbread, cucumber-tomato salad (inspired by your Mediterranean Chicken Pasta Salad), or rice pilaf, and a drink like ayran or sparkling water.
- Garnish with fresh parsley or lemon wedges (optional) for a vibrant touch.
- Tip: Offer yogurt sauce or tzatziki on the side; serve immediately for juicy texture.