Turkish Chicken Kabobs
Juicy, aromatic chicken skewers marinated in a rich yogurt blend with zesty lemon and earthy spices, perfect for grilling.
Servings: 4 servings
Calories: 200kcal
Ingredients
For the marinade
- 1/2 cup Greek yogurt Acts as both marinade base and tenderizer.
- 3 cloves garlic, minced Infuses the chicken with a warm essence.
- 2 tablespoons fresh lemon juice Balances the richness with refreshing tang.
- 1 teaspoon ground cumin Adds depth and characteristic flavor.
- 1 teaspoon paprika Enhances flavor and appearance.
- 1 teaspoon dried oregano Reminiscent of Mediterranean landscapes.
- 2 tablespoons olive oil Prevents chicken from sticking.
Main ingredients
- 1 lb boneless, skinless chicken breast Forms the heart of the kabobs.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- In a mixing bowl, combine Greek yogurt, minced garlic, fresh lemon juice, ground cumin, paprika, dried oregano, olive oil, salt, and pepper. Whisk until smooth.
- Add chicken pieces to the marinade, ensuring thorough coating. Cover and refrigerate for at least one hour, preferably four hours or overnight.
- If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken onto skewers, leaving gaps for even cooking.
Cooking
- Preheat the grill, stovetop grill pan, or oven broiler to medium-high heat.
- Cook the kabobs for 10-12 minutes, turning every few minutes until the chicken reaches an internal temperature of 165°F.
- Remove from heat and let rest for a few minutes to allow juices to redistribute. Sprinkle with fresh parsley before serving.
Notes
Serve with warm pita, tzatziki sauce, tabbouleh salad, or over saffron rice with grilled vegetables. Use skinless chicken thighs for more flavor, or substitute with firm tofu for a vegetarian option.