My Kitchen: Turkish Chicken Kebabs

Turkish Chicken Kebabs

https://www.allrecipes.com. Recipe by Chef John

Ingredients

1 cup whole-milk Greek yogurt

6 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice, or more to taste

2 tablespoons ketchup

1 tablespoon Aleppo red pepper flakes

1 tablespoon kosher salt

1 ½ teaspoons ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon paprika

⅛ teaspoon ground cinnamon

2 ½ pounds boneless, skinless chicken thighs, halved

4 long metal skewers

Directions

Step 1

Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.

Step 2

Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.

Step 3

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 4

Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape.

Step 5

Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).