Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs, chopped into 1 1/2-inch pieces
- 3/4 cup plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- Zest from one lemon
- 3 cloves garlic, finely minced
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground sumac
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried mint
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
Additional Ingredients
- 1 large red onion, sliced into 1” pieces
- Optional garnish: 1 teaspoon sumac, 1 teaspoon sesame seeds, 2 tablespoons chopped fresh parsley
Instructions
- Prepare Chicken: Chop the chicken thighs into 1 1/2-inch pieces to ensure even cooking and better absorption of the marinade.
- Make Marinade: In a bowl, combine the yogurt, olive oil, lemon juice, lemon zest, minced garlic, paprika, sea salt, garlic powder, sumac, black pepper, dried mint, cumin, oregano, and cinnamon. Stir until fully blended to create a rich, aromatic marinade.
- Marinate Chicken: Add the chicken pieces to the marinade bowl and toss thoroughly to coat each piece well. Let the chicken marinate for 25 minutes at room temperature, or refrigerate up to 24 hours for more intense flavor.
- Preheat Grill: Heat a grill or grill pan to medium-high heat, approximately 375°F (190°C), ensuring it is hot enough for proper searing.
- Assemble Skewers: Thread the marinated chicken pieces and red onion slices alternately onto metal skewers, taking care not to overcrowd them to enable even cooking.
- Grill Chicken: Place the skewers on the grill or grill pan. Cook for 4 to 7 minutes on each side, allowing some charring for enhanced flavor while avoiding overcooking. Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Rest Chicken: Remove the cooked skewers from the grill and let them rest for 5 minutes to allow juices to redistribute, ensuring tender and juicy bites.
- Garnish and Serve: Optionally sprinkle with sumac, sesame seeds, and fresh parsley. Serve the kabobs hot alongside rice or pita bread for a complete and satisfying meal.
Notes
- For best flavor, marinate the chicken for several hours or overnight in the refrigerator.
- Use metal skewers for even heat conduction and easier handling; if using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Keep an eye on the grill time to avoid drying out the chicken; juicy thighs are preferable over breasts for this recipe.
- Sumac adds a tangy citrus note; if unavailable, a splash of extra lemon juice can be used as a substitute.
- This recipe can be adapted for oven broiling if a grill is not available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
