Turkish Chicken Kebabs

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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).'}

📊 Nutrition Facts

Per serving (4 servings total)

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