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Turkish Chicken Kebab Recipe - Juicy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 1 cup plain whole-milk yogurt (Turkish or Greek-style preferred)
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely grated or minced
  • 1 medium lemon (zest and juice)
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika (optional, for a smoky note)
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 0.5–1 teaspoon Aleppo pepper or red pepper flakes (adjust to taste)
  • 1 teaspoon dried oregano or thyme
  • 1 teaspoon kosher salt (plus more to taste)
  • 0.5 teaspoon black pepper
  • 1 medium red onion (for skewering and serving)
  • 1 red bell pepper (optional, for skewering)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving
  • Flatbreads or pita (optional)
  • Skewers (metal or wooden; soak wooden skewers for 30 minutes)

Method
 

  1. Prep the chicken: Trim excess fat and cut the chicken into 1.25–1.5 inch cubes for even cooking.
  2. Make the marinade: In a large bowl, whisk yogurt, olive oil, garlic, lemon zest and juice, paprika (sweet and smoked), cumin, coriander, Aleppo pepper, oregano, salt, and black pepper.
  3. Marinate: Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4–8 hours. Overnight is even better for maximum tenderness.
  4. Prep the grill or oven: Heat a grill or grill pan to medium-high. For oven cooking, preheat to 450°F (230°C) and set a rack in the upper third. Line a sheet pan with foil and place a wire rack on top if available.
  5. Skewer the chicken: Thread chicken onto skewers, alternating with chunks of red onion and bell pepper if you like. Don’t pack them too tightly; a little space helps them cook evenly.
  6. Grill method: Oil the grates lightly. Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until lightly charred and the internal temperature hits 165°F (74°C). Rest for 3–5 minutes.
  7. Oven method: Arrange skewers on the prepared rack. Roast 12–15 minutes, turning once halfway. For extra char, broil on high for the last 1–2 minutes.
  8. Finish and serve: Sprinkle with chopped parsley and a squeeze of lemon. Serve with flatbread, rice, salad, and a simple garlic-yogurt sauce if you like.