Turkish Chicken Kebabs Tarifi

Malzemeler

• 1 cup whole-milk Greek yogurt6 cloves garlic, minced2 tablespoons olive oil2 tablespoons freshly squeezed lemon juice, or more to taste2 tablespoons ketchup1 tablespoon Aleppo red pepper flakes1 tablespoon kosher salt1.5 teaspoons ground cumin1 teaspoon freshly ground black pepper1 teaspoon paprika0.125 teaspoon ground cinnamon2.5 pounds boneless, skinless chicken thighs, halved4 long metal skewers

Hazırlanışı

1. Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
2. 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.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
5. 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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