If you’re looking to add some serious sizzle to your weeknight dinners, Turkish Chicken Kabobs are the answer! Bursting with aromatic spices, creamy yogurt marinade, and juicy chicken, they’re the perfect handheld feast for any night you want a taste of something truly special and absolutely delicious.
Why You’ll Love This Recipe
- Incredible Flavor Burst: Every bite delivers an irresistible balance of tangy yogurt, lemon, and fragrant Turkish spices.
- Perfect for Gatherings: These kabobs grill up beautifully and make an impressive (and hands-on!) main for any backyard BBQ or weeknight family dinner.
- Simple, Everyday Ingredients: You likely have nearly everything you need in your pantry already—just add chicken and a handful of dried spices.
- Make-Ahead Magic: Marinate the chicken up to 24 hours ahead for maximum flavor and fuss-free entertaining.
Ingredients You’ll Need
You won’t need a suitcase full of fancy ingredients for these Turkish Chicken Kabobs! Each component is chosen for its ability to bring bold flavor, juicy tenderness, and just the right touch of color. Let’s peek at the essentials and why each one matters.
- Boneless skinless chicken thighs: Thighs stay super juicy and soak up the marinade like a dream.
- Plain yogurt: This is the secret to tangy, tender chicken—the natural acids gently soften without making it mushy.
- Olive oil: Helps carry flavors and keeps everything moist on the grill.
- Fresh lemon juice & zest: Brightens every bite with citrusy zing and balances the richness of the chicken and yogurt.
- Fresh garlic: Finely minced for a true punch of aromatics without harshness.
- Sweet paprika: Adds gentle color and warmth, but won’t make things spicy.
- Sea salt & black pepper: For seasoning depth and a classic savory kick.
- Garlic powder: Doubles up the savory notes and infuses right into the marinade.
- Ground sumac: This quintessential Turkish spice offers a subtle tartness and gorgeous deep red color.
- Dried mint & dried oregano: Freshly floral and herby—just a pinch brings that Mediterranean soul.
- Ground cumin & cinnamon: Earthy, warm, and slightly sweet undertones anchor the marinade.
- Red onion: Threaded onto the skewers, these caramelize and add juicy, sweet pops between bites of chicken.
- Optional garnishes (sumac, sesame seeds, fresh parsley): These add a final flourish of texture, tang, and fresh color.
Variations
Once you’ve tasted classic Turkish Chicken Kabobs, you’ll be inspired to play around. The marinade is endlessly customizable and forgiving—tailor it to your cravings, dietary needs, or simply what you have on hand!
- Swap the Protein: Try cubes of lamb shoulder, beef, or even tofu for a delicious vegetarian twist that also benefits from the zesty marinade.
- Add Veggies to the Skewers: Bell peppers, cherry tomatoes, or zucchini chunks can be threaded onto the skewers for color and extra flavor.
- Spice It Up: If you love heat, a little pinch of cayenne or Aleppo pepper in the marinade gives just the right tingle.
- Dairy-Free: Use plain coconut yogurt for the marinade—just as tangy, plus it’s friendly for lactose-free eaters.
How to Make Turkish Chicken Kabobs
Step 1: Cut the Chicken and Prep the Onion
Start by chopping the chicken thighs into even, 1½-inch pieces. Even sizing is key for juicy, evenly-cooked kabobs! Next, slice the red onion into chunky, 1-inch squares—these will caramelize and sweeten beautifully on the grill alongside the chicken.
Step 2: Make the Flavor-Packed Marinade
In a large bowl, whisk together the plain yogurt, olive oil, lemon juice, lemon zest, garlic, all the spices, and herbs. Don’t be shy—get everything well-combined so every bite will be packed with Turkish flavor!
Step 3: Marinate the Chicken
Add the chicken pieces right into the bowl and toss until each piece is thoroughly coated. For best results, let them marinate at least 25 minutes at room temperature, or cover and chill for up to 24 hours for the deepest flavor.
Step 4: Thread onto Skewers
Thread the marinated chicken and red onion alternately onto metal skewers. Leave a bit of room between each piece for even cooking. If you use wooden skewers, remember to soak them in cold water first to keep them from burning.
Step 5: Grill to Juicy Perfection
Preheat your grill or grill pan to medium-high (about 375°F). Lightly brush the grates with oil, then arrange the skewers. Grill for 4–7 minutes per side, rotating just once, until lightly charred and the chicken reads 165°F inside. Try not to overcook—you want those kabobs tender and moist!
Step 6: Rest and Garnish
Let the kabobs rest for 5 minutes off the heat so juices can redistribute. Finish with a sprinkle of sumac, sesame seeds, and lots of fresh parsley for authentic flair—now you’re ready to serve!
Pro Tips for Making Turkish Chicken Kabobs
- Yogurt Marination is Key: Letting the chicken rest in yogurt and spices (ideally overnight) makes each bite melt-in-your-mouth tender and deeply flavorful.
- Don’t Crowd the Skewers: Leave a little space between each chicken and onion piece—this ensures the heat gets all around and everything cooks evenly.
- Mind the Grill Temperature: A medium-high grill gives you gorgeous char without drying out the meat; avoid a blazing-hot grill that burns before the chicken cooks through.
- Sumac, the Final Touch: Don’t skip the sumac at the end—a sprinkle right before serving wakes up the flavors and gives your kabobs that authentic Turkish finish.
How to Serve Turkish Chicken Kabobs
Garnishes
The finishing touches take these Turkish Chicken Kabobs right over the top! Think a generous scatter of chopped fresh parsley, a dusting of tangy sumac, sesame seeds for crunch, and fresh lemon wedges for squeezing over just before serving—each bite pops with color and brightness.
Side Dishes
Pair your kabobs with fluffy Turkish rice pilaf, pillowy rounds of warm pita bread, or a crunchy chopped salad with cucumbers and tomatoes. A bowl of creamy hummus or garlicky tzatziki on the side turns it into a proper Middle Eastern feast!
Creative Ways to Present
For a fun twist, arrange the kabobs over a big platter of herbed yogurt sauce and let everyone swipe pieces through it. Or stuff the tender chicken and onions into pita pockets with pickled onions, lettuce, and tomato—picnic-perfect and totally hands-on.
Make Ahead and Storage
Storing Leftovers
Leftover Turkish Chicken Kabobs keep beautifully! Pop cooled, cooked kabobs in an airtight container and refrigerate for up to four days—they’ll stay moist and flavorful, perfect for lunch the next day or an easy meal prep option.
Freezing
If you want to save some kabobs for later, remove the chicken and onions from the skewers and freeze in a sealed bag for up to two months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, arrange kabob pieces on a baking sheet, cover with foil, and warm gently in a 325°F oven until hot—this keeps them from drying out. Or, for a speedy lunch, microwave in short bursts with a splash of water or stock for best results.
FAQs
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Can I use chicken breast instead of thighs for Turkish Chicken Kabobs?
Absolutely! While thighs are naturally juicier, breast works well—just marinate a bit longer (minimum one hour), and watch the grill carefully so the leaner meat doesn’t dry out.
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What if I don’t have sumac?
Sumac brings a signature tartness, but if you don’t have it, a tiny splash of lemon juice right before serving adds a similar fresh brightness—while not traditional, it’s a tasty substitute.
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How long can I marinate Turkish Chicken Kabobs?
Anywhere from 25 minutes at room temperature up to 24 hours in the fridge is perfect! The longer you marinate, the richer the flavor becomes, but avoid going past 24 hours to prevent the texture from getting mushy.
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Can I cook these kabobs in the oven instead of grilling?
Yes! Arrange the skewers on a baking sheet lined with foil, and roast at 425°F for about 18–22 minutes, turning once halfway through. You can even finish them under the broiler for a little char.
Final Thoughts
If you’ve never tried Turkish Chicken Kabobs, now is your moment! This recipe has all the charm of classic street food—vibrant, unfussy, ridiculously tasty, and guaranteed to make your kitchen (or backyard) smell amazing. I hope it becomes a new favorite for you and your loved ones, bite after juicy bite. Enjoy!
Print
Turkish Chicken Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings 1x
- Category: Grilling
- Method: Grilling
- Cuisine: Turkish
Description
These Turkish Chicken Kabobs are marinated in a flavorful blend of spices, yogurt, and lemon, then grilled to juicy perfection. Perfect for a summer barbecue or a quick weeknight meal.
Ingredients
Main Ingredients:
- 2 pounds boneless skinless chicken thighs
- 1 large red onion, sliced into 1” pieces
Marinade:
- 3/4 cup plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- Zest from one lemon
- 3 cloves garlic, finely minced
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground sumac
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried mint
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
Optional Garnish:
- Pinch of sumac
- 1 teaspoon sesame seeds
- 2 tablespoons chopped fresh parsley
Instructions
- Chop chicken thighs: Cut chicken thighs into 1 ½-inch pieces.
- Prepare marinade: Mix yogurt, olive oil, lemon juice, lemon zest, garlic, paprika, salt, garlic powder, sumac, black pepper, mint, cumin, oregano, and cinnamon.
- Marinate: Toss chicken in marinade and let sit for 25 minutes at room temperature or up to 24 hours in the refrigerator.
- Preheat grill: Heat grill to 375°F.
- Thread skewers: Skewer chicken and onion pieces onto metal skewers.
- Grill: Cook skewers for 4-7 minutes on each side until chicken reaches 165°F.
- Rest and garnish: Let chicken rest for 5 minutes before garnishing with optional toppings.
- Serve: Enjoy with rice or pita bread.
Notes
- Storage – Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Cooking Tips – Brush grill grates with oil to prevent sticking.
- Skewer Recommendations – Soak wooden skewers in water for 30 minutes to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 5g
- Sodium: 986mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 59g
- Cholesterol: 279mg
