Description
Craving a bold, flavorful dish that brings the vibrant tastes of Turkish cuisine to your grill? Turkish Chicken Kebabs deliver juicy, tender chicken thighs marinated in a rich blend of yogurt, garlic, and warm spices, then grilled to smoky perfection. The yogurt marinade tenderizes the meat while infusing it with tangy, spicy notes from Aleppo pepper, cumin, and cinnamon.
Ingredients
This kebab dish comes together with ingredients that create a bold, flavorful meal. Here’s what you need and why each matters:
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Whole-Milk Greek Yogurt (1 cup): Tenderizes chicken and adds creamy, tangy flavor to the marinade.
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Garlic (6 cloves, minced): Infuses intense, savory aroma and depth.
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Olive Oil (2 tbsp): Helps marinade coat chicken and promotes even grilling.
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Freshly Squeezed Lemon Juice (2 tbsp, or more to taste): Adds bright, tangy acidity to balance richness.
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Ketchup (2 tbsp): Contributes subtle sweetness and umami, enhancing the marinade’s complexity.
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Aleppo Red Pepper Flakes (1 tbsp): Provides mild, fruity heat with a smoky undertone.
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Kosher Salt (1 tbsp): Enhances flavors and seasons chicken deeply.
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Ground Cumin (1 ½ tsp): Brings warm, earthy spice to the marinade.
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Freshly Ground Black Pepper (1 tsp): Adds mild, peppery warmth.
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Paprika (1 tsp): Contributes smoky, sweet depth; use smoked paprika for extra smokiness.
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Ground Cinnamon (⅛ tsp): Adds a subtle, warm sweetness for authentic Turkish flavor.
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Boneless, Skinless Chicken Thighs (2 ½ lbs, halved): Juicy, flavorful cut that stays tender when grilled.
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Long Metal Skewers (4): Ensure even cooking and easy flipping; double-skewering stabilizes kebabs.
Substitutions and Variations
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Chicken Thighs: Swap with boneless chicken breast (grill 10–12 minutes) or bone-in thighs (grill 15–20 minutes); thighs are juicier.
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Greek Yogurt: Use plain, full-fat regular yogurt or sour cream; strain regular yogurt for thickness.
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Aleppo Pepper: Substitute with 1 tsp crushed red pepper flakes plus ½ tsp smoked paprika for similar heat and smokiness.
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Lemon Juice: Replace with lime juice or red wine vinegar for a different acidic note.
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Ketchup: Use 1 tbsp tomato paste plus 1 tsp honey for a similar sweet-umami effect.
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Gluten-Free: Naturally gluten-free; ensure ketchup is gluten-free.
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Add-Ins: Include 1 tsp sumac or ½ tsp dried oregano in the marinade for extra Turkish flair.
Instructions
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Prepare the Marinade:
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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, 1 ½ tsp ground cumin, 1 tsp freshly ground black pepper, 1 tsp paprika, and ⅛ tsp ground cinnamon until smooth.
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Beginner Tip: Whisk thoroughly to blend spices; taste marinade and add more lemon juice for brightness if desired.
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Marinate the Chicken:
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Add 2 ½ lbs halved boneless, skinless chicken thighs to the marinade.
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Toss to coat thoroughly, ensuring all pieces are covered.
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Cover the bowl with plastic wrap and refrigerate for 2–8 hours (4–6 hours is ideal for maximum flavor and tenderness).
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Beginner Tip: Massage marinade into chicken for even coating; don’t marinate longer than 8 hours to avoid mushy texture.
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Preheat the Grill:
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Preheat an outdoor grill to medium-high heat (about 400–450°F or 200–230°C).
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Lightly oil the grill grate to prevent sticking.
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Beginner Tip: Clean and oil grates for clean grill marks; test heat by holding your hand 5 inches above—3–4 seconds is medium-high.
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Skewer the Chicken:
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Remove chicken from marinade, shaking off excess; discard marinade.
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Thread half of the chicken thighs onto each pair of 2 long metal skewers, creating a thick “log” shape (about 1 ¼ lbs per pair for 2 kebabs total).
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Press pieces tightly together for even cooking.
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Beginner Tip: Use double skewers to stabilize kebabs and prevent spinning; thread tightly to ensure uniform grilling.
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Grill the Kebabs:
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Place kebabs on the preheated grill.
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Cook without turning until they release easily from the grate, 3–4 minutes.
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Flip kebabs and grill the other side for 3–4 minutes.
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Continue cooking and turning every 2–3 minutes until chicken is no longer pink in the center and reaches an internal temperature of at least 165°F (74°C), about 6 minutes more (12–14 minutes total).
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Beginner Tip: Use tongs to turn kebabs gently; check doneness with a thermometer in the thickest part.
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Serve:
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Remove kebabs from the grill and let rest for 2–3 minutes.
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Slide chicken off skewers onto a platter or serve on skewers for a fun presentation.
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Serve hot with flatbreads, rice, or a side salad, optionally garnished with parsley, lemon wedges, or yogurt sauce.
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Beginner Tip: Resting retains juices; pair with tzatziki or a simple yogurt dip for extra creaminess.
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Cooking Tips
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Chicken Prep: Halve thighs for even cooking; trim excess fat to reduce flare-ups but keep some for flavor.
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Marinade: Marinate for at least 2 hours for flavor penetration; 4–6 hours is optimal for tenderness without softening too much.
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Grilling: Wait for kebabs to release naturally before flipping to avoid tearing; maintain medium-high heat for char without burning spices.
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Doneness: Ensure 165°F (74°C) internally; slightly higher (170°F or 77°C) is fine for thighs to ensure juiciness without drying out.
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Flavor Balance: Taste marinade before adding chicken; adjust salt, lemon, or Aleppo pepper for desired spice and tang.