Turkish Chicken Kebabs - Easy Grilled Chicken Kebab Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for grilling.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork tenderloin

Pork tenderloin is often less expensive than chicken.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat at a lower cost.

Start by making the marinade with Greek yogurt, olive oil, freshly squeezed lemon juice, ketchup, minced garlic, kosher salt, freshly ground black pepper, chili flakes, paprika, ground cumin, and cinnamon.

Whisk the marinade ingredients together until well combined.

Cut boneless skinless chicken thighs in half for better marination.

Toss the chicken thighs in the marinade, ensuring each piece is thoroughly coated.

Cover and let the chicken marinate in the fridge for 2 to 8 hours.

Prepare metal skewers by using two per kebab for stability.

Thread the marinated chicken onto the skewers, placing them side by side to create a thick log of chicken.

Clean any surfaces that touched raw chicken before grilling.

Preheat a charcoal grill and place the skewers on it.

Do not turn the skewers for the first 3 to 4 minutes to allow a crust to form.

After 3 to 4 minutes, flip the skewers and continue to cook, flipping as needed until the chicken reaches the desired doneness.

Transfer the cooked kebabs onto a platter lined with lavash to soak up the juices.

Garnish the platter with cherry tomatoes, cucumbers, parsley, onions, and fresh lemon.

Serve the kebabs in lavash with hummus, garnished with cucumber, tomato, onion, and parsley, finishing with tzatziki sauce and an extra pinch of chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary