Turkish Chicken Kebabs

Recipe View In a large bowl, whisk together the Greek yogurt, minced garlic, olive oil, lemon juice, ketchup, Aleppo red pepper flakes, kosher salt, ground cumin, black pepper, paprika, and ground cinnamon until well combined. (Estimated time: 5 minutes)

Recipe View Add the halved chicken thighs to the yogurt marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally, overnight for maximum flavor penetration. (Estimated time: 5 minutes + 2-8 hours marinating)

Recipe View Preheat an outdoor grill to medium-high heat and lightly oil the grate to prevent sticking. (Estimated time: 10 minutes)

Recipe View Thread the marinated chicken thighs onto the metal skewers, using two skewers per kebab to create a stable and even log shape. This will help ensure even cooking and prevent the chicken from spinning. (Estimated time: 15 minutes)

Recipe View Place the kebabs on the preheated grill. Allow them to cook undisturbed until they begin to release easily from the grate, about 3-4 minutes per side. (Estimated time: 3-4 minutes per side)

Recipe View Continue cooking and turning the kebabs every few minutes, until the chicken is cooked through and no longer pink in the center. An instant-read thermometer inserted into the thickest part of the chicken should register at least 165°F (74°C). This should take approximately 6-8 minutes more. (Estimated time: 6-8 minutes)