Use this chicken kebab recipe from Chef John featuring a spicy yogurt-based marinade for juicy and tender grilled chicken skewers all summer long!
Preparation Time
15 mins
Cooking Time
12 mins
Total Time
27 mins
Calories
539 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
Step 3
Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
Step 4
Place kebabs on the preheated 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 for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5
Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
Ingredients
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon kosher salt
1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice, or more to taste
