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Turkish Chicken Kebabs

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Turkish Chicken Kebabs

    • Medium



    Ingredients :

    • 1 cup whole-milk Greek yogurt
    • 2 tablespoons freshly squeezed lemon juice
    • or more to taste
    • 2 tablespoons olive oil
    • 2 tablespoons ketchup
    • 6 cloves garlic
    • minced
    • 1 tablespoon Aleppo red pepper flakes
    • 1 tablespoon kosher salt
    • 1?½ teaspoons ground cumin
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon paprika
    • ? teaspoon ground cinnamon
    • 2?½ pounds boneless
    • skinless chicken thighs
    • halved
    • 4 long metal skewers

    Methods :

    • Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
    • Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
    • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
    • Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape.
    • Place kebabs on 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 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


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