With tortilla chips, serve this fiery chili dip. This is enjoyed by all!
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 27 mins |
| Servings: | 4 |
| Yield: | 4 large portions |
Ingredients
- 1 cup whole-milk Greek yogurt
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 tablespoons ketchup
- 1 tablespoon Aleppo red pepper flakes
- 1 tablespoon kosher salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ⅛ teaspoon ground cinnamon
- 2 ½ pounds boneless, skinless chicken thighs, halved
- 4 long metal skewers
Instructions
- Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
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- 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.
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- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape.
- 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).
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Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 1 g |
| Protein | 52 g |
| Saturated Fat | 9 g |
| Sodium | 1722 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted really good, not sure you should use greek yogurt in a turkish dish..
This recipe was easy and most importantly delicious! Moist and flavorful, my whole family loved it! I used standard crushed red pepper and it was not too hot but jut enough heat!
My wife is generally not a fan of foreign cuisine,.particularly from the Middle East or the Mediterranean but she absolutely raved about this one! I have to agree, it is a stellar recipe. Turkish or just close, thanks Chef John!
We really enjoyed this although I did only put a tsp of salt in. I wonder if the TBSP is a misprint. Very tender and the flavor is unlike anything we have had before. Will make again.
My entire family loved this recipe and came back for seconds.
I must say, this dish is truly delectable! Personally, I tend to complement it with Piyaz for a wholesome and gratifying meal.
This has been one of our go-to recipes for entertaining for years. We always get many compliments and have passed on the recipe several times. We always make extra chicken and sauce and freeze it. The sauce is amazing. I also make tofu along with the chicken and the sauce pairs nicely with tofu as well. Make this recipe!
I’ve made this recipe several times and love it. I only add some ground cloves to the marinade and fresh cilantro when I serve it. My favorite chicken kebab! Thank you so much for sharing it.
Chicken is very tender, not too spicy with great flavor!!!
One of our favorite Chef John recipes. I like to cook it over hot coals when we go camping.
The amount of salt in this recipe is absolutely excessive (and yes I used kosher salt) Perhaps one teaspoon would have been more than sufficient. It also doesn’t have much of a Turkish flavor – “Turkish inspired” would be more accurate.
I hate ketchup, just enough to take one star off my rating — it’s nothing more than sweetened tomatoes. I used some Korean hot sauce instead of ketchup, and it was delicious.
Well this was spectacular. We grilled lots of chicken and pork this weekend and this was undoubtedly the star of the show. I made as written except subbed red pepper for Aleppo…could have sworn I had it. I served with Chef John’s pita and tzatziki. This was gone so quickly I wish I had just double or tripled the recipe. The chicken was incredibly moist and flavorful from the charcoal. Definitely a showstopper and would be perfect for a crowd. Thanks, Chef John!
Made it several times exactly as written. Everybody’s favorite. One time we didn’t have yogurt and I subbed a sour cream / milk mixture and it came out just as good.
I cubed up the chicken then marinated for about 90 minutes. I cooked on a grill pan on the stove. I would have liked a little more flavor. Next time I’ll marinate overnight.
Love this recipe! Highly recommend making twice the marinade and setting half aside to put on the cooked chicken. Delicious!
This was phenomenal. Everyone raved about it. I only let it marinate for barely two hours because it was a last minute dinner choice. Next time im excited to let it marinate longer and see how flavorful it is.
I can confirm that this recipe exceeded my expectations! So flavorful! I used it to make gyros with homemade Tzatziki. I cook a lot and like to try new things, but this turned out to be one on my better undertakings! Only thing I added was coriander and made sure to let marinade for 24 hours. Also, I used white meat chicken tenderloins and pounded them with a mallet before skewering. My girl just prefers white meat and she loved it. She’s a really good cook and this recipe impressed her, so that was a WIN on my part!
My husband typically does our grilling but I was inspired to try this recipe because it had such high ratings and hubbie wasn’t home to help. It takes some time to thread the skewers but there is nothing difficult about this recipe. Followed the recipe exactly and it was fantastic. My family raved about it. Actually, I doubled the marinade and held half of it back to offer as sauce over the chicken. Some rice and a salad and you’ve got a delicious and healthy meal. Just try not to take seconds…it’s hard not to! Using the meat thermometer and trying not to disturb the chicken as it roasts were two very helpful suggestions.
Got an Istanbul seasoning mix on the green market thinking of trying new things. I came accross this recipe and OMG I’m in love. I replaced some ingredients for this seasoning. I will make this again for sure!
I debated how to rate this, because the marinade is good and the chicken was juicy. But the cooking method failed me a bit – as I feared, the thighs in the middle of the skewer cooked much more slowly than the ones on the outside. I would marinate chicken in this again but either just grill the thighs as-is, or cut into bite sized and do a standard skewer. But once cooked, the chicken was delicious, and we served with a tomato-cucumber-red onion salad on the side.