Grilled Turkish Chicken Skewers

Ingredients List

• 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

Instructions

In a large bowl, combine yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon. Whisk until smooth and well-blended.

Add chicken thigh halves to the yogurt marinade, making sure they are fully coated. Cover the bowl with plastic wrap and let it chill in the fridge for 2 to 8 hours.

Place the kebabs on the hot grill. Don’t attempt to flip them until they naturally release from the grill, around 3 to 4 minutes. Flip and cook the other side for another 3 to 4 minutes. Continue grilling and turning until the chicken is cooked through, with no pink inside—about 6 more minutes. The internal temperature should reach at least 165°F (74°C) when checked with an instant-read thermometer.

Nutritional Information (per serving)