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Turkish Chicken Kabab

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Makes: 4 servings adjust
This recipe is about making chicken kabab.

Directions

Ingredients

  • 1 cup Whole Milk Plain Greek Yogurt
  • 2 tablespoons freshly squeezed lemon juice, or more to taste
  • 2 tablespoons Ketchup
  • 2 tablespoons Olive Oil
  • 6 cloves Garlic, minced
  • 1 teaspoon Paprika
  • 1 tablespoon Kosher Salt
  • 18 teaspoon Ground Cinnamon
  • 1 teaspoon Freshly Ground Black Pepper

Step 1

Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.

Ingredients

  • 2 12 pounds boneless, skinless chicken thighs, halved
  • 1 cup Whole Milk Plain Greek Yogurt

Step 2

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.
 

Step 3

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Ingredients

  • 4 long metal skewers

Step 4

Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.

Ingredients

  • 2 tablespoons Ketchup

Step 5

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).

Ingredients

  • 2 12 pounds boneless, skinless chicken thighs, halved

Step 6

Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
 

Step 7

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.
 

Step 8

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
 

Step 9

Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
 

Step 10

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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