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
Units
Scale
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
