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Turkish Chicken Kabobs

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Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 cup Greek yogurt
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped
  • Lemon wedges for serving

Instructions

  1. In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, ground cumin, paprika, dried oregano, salt, and black pepper until smooth and fragrant, creating a creamy marinade base.
  2. Add the bite-sized chicken pieces to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse and tenderize the meat.
  3. Soak wooden skewers in water for 30 minutes to prevent burning. Then, thread the marinated chicken pieces onto the skewers evenly, leaving small gaps between pieces for even cooking.
  4. Heat your grill to medium-high or preheat a grill pan over the stove until hot enough to sear the chicken, helping to lock in juices and develop a smoky crust.
  5. Place the skewers on the grill and cook for 4–5 minutes on each side. Turn carefully to ensure even cooking and a slightly charred exterior. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
  6. Let the kabobs rest for a few minutes after grilling to seal in the juices. Garnish with freshly chopped parsley and a squeeze of lemon juice before serving.

Find it online: https://www.rapidrecipes.blog/perfect-turkish-chicken-kabobs/