Turkish Chicken Kabobs
Turkish Chicken Kabobs offer juicy, tender chicken pieces marinated in a vibrant blend of Greek yogurt, warm spices, and fresh lemon juice. Perfectly grilled to achieve charred edges while locking in moisture, these kabobs bring authentic Turkish flavors to any meal, ideal for quick weeknight dinners or weekend barbecues.
- Author: Lucas
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 30 minutes (including marination)
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Grilling
- Cuisine: Turkish
- Diet: Gluten Free
Main Ingredients
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
- Wooden or metal skewers (wooden soaked in water for 30 minutes if using)
- Prepare the Marinade: In a bowl, whisk together Greek yogurt, olive oil, freshly minced garlic, ground cumin, paprika, ground coriander, lemon juice, salt, and black pepper until smooth. This marinade both flavors and tenderizes the chicken for optimal juiciness.
- Marinate the Chicken: Cut boneless chicken thighs into even, bite-sized pieces. Coat them thoroughly with the prepared marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors and acidity tenderize the meat deeply.
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling. Thread the marinated chicken pieces onto the skewers, placing them snugly but not too tight to allow even cooking.
- Preheat the Grill: Heat your grill to medium-high heat. A hot grill will sear the chicken quickly, helping to lock in the juices and create appealing char marks.
- Grill the Kabobs: Place skewers over direct heat and cook for about 4-5 minutes per side. Turn carefully to avoid drying out and cook until juices run clear and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove kabobs from the grill and let rest for a few minutes off heat to allow juices to redistribute. Garnish with freshly chopped parsley before serving for a fresh herbal touch.
Notes
- Marinate overnight for enhanced flavor and tenderness.
- Cut chicken uniformly for even cooking.
- Prefer chicken thighs over breast for juicier results.
- Avoid overcrowding skewers to ensure proper heat circulation.
- Use a meat thermometer to guarantee chicken reaches safe internal temperature without overcooking.
Nutrition
- Serving Size: 1 serving (about 4 skewers)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Turkish chicken kabobs, grilled chicken, chicken kebabs, Turkish recipe, BBQ chicken, yogurt marinated chicken, Mediterranean chicken