Turkish chicken kebabs

Turkish chicken kebabs

As the kebabs sizzle on the grill, let the aromatic blend of spices transport you to a bustling Turkish bazaar where the air is filled with the promise of delicious discoveries. With their golden char and tantalising spices, these kebabs are a feast for the senses. The sight, smell and taste come together to create an unforgettable dining experience.


  • 1 cup whole milk Greek yoghurt
  • 6 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tablespoons ketchup
  • 1 tbsp Aleppo red pepper flakes
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons ground cumin
  • 1 tsp freshly ground black pepper
  • 1 teaspoon paprika powder
  • ⅛ teaspoon ground cinnamon
  • 2 ½lb boneless, skinless chicken thighs, cut in half
  • 4 long metal skewers

Method of preparation:

In a large bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, ketchup, Aleppo pepper, kosher salt, cumin, black pepper, paprika and cinnamon.

Mix well to make a smooth marinade.

Add the chicken thighs to the marinade, making sure each piece is well coated.

Cover and refrigerate for at least 2 hours, or overnight for best flavour.

Preheat the barbecue to medium heat.

Thread the marinated chicken pieces onto the skewers.

Place the skewers on the barbecue.

Cook for 10-12 minutes on each side, or until the chicken is cooked through and has a nice char.

Remove the chicken from the skewers and serve hot.

Garnish with fresh parsley and lemon slices if desired.

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