Description
Easy Grilled Turkish Chicken Kabobs are a flavorful and simple dish perfect for any meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- Wood or metal skewers
Instructions
- In a large bowl, combine the olive oil, yogurt, lemon juice, minced garlic, cumin, paprika, coriander, salt, black pepper, and cayenne pepper. Whisk until well blended.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, red bell pepper, green bell pepper, and onion onto the skewers, alternating between the chicken and vegetables.
- Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
- Remove the kabobs from the grill and let them rest for a few minutes before serving.
Notes
- For added flavor, marinate the chicken overnight.
- Feel free to substitute the vegetables with zucchini, cherry tomatoes, or mushrooms for a different taste.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg