Turkish Chicken Kebabs
This recipe comes from my good friend, Brian, who lives in northeastern Thailand, and is highly recommended by him. On my to make and taste list.
Equipment
- Grill, Charcoal or Gas
Ingredients
For the Chicken
- 1,250 grams chicken thighs, boneless, skinless, (2 1/2 lbs)
For the Marinade
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2-3 tablespoons lime or lemon juice
- 2 tablespoons ketchup
- 6 cloves garlic, smashed and finely minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon Aleppo red pepper flakes
- 1 teaspoon paprika
- 1½ teaspoons ground cumin
- ⅛ teaspoon ground cinnamon
For Grilling
- 2 medium onions, cut into big chunks
- 2 bell peppers, your choice of color, cut into big chunks
- 2 heads garlic, separated into cloves, peeled
- wood skewers, as many as needed
Instructions
- Cut the chicken into ¾ inch pieces.
- In a large mixing bowl, add the Marinade ingredients and mix to combine, slowly add the chicken pieces making sure all the chicken is coated. Cover the bowl and place in the fridge for at least 2 hours, or even overnight to full blend the flavors.
- When you are ready to cook, light your grill then prep the Grilling ingredients, and soak the skewers in water. When the grill is hot, can be gas or charcoal, arrange the coals for cooking over partially indirect heat, or direct heat if less coals are used, no need to use a lid for this.
- Now for grilling, you can make this a family event, set out the Grilling ingredients in bowls, drain the chicken and place in a bowl but retain the marinade in another bowl and stick a brush in that.
- Let people build their own kebabs, just mixing and matching what they like, baste the kebabs with the marinade before placing on the grill, and again during grilling. Turn the kebabs every few minutes until the chicken is cooked through.
- Enjoy.
Notes
Low cost per serving.
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