Easy Turkish Yogurt Chicken Kabobs

Easy Turkish Yogurt Chicken

Easy Turkish yogurt chicken is tender, lightly charred, and full of lemon, garlic, and warm spices. The yogurt marinade keeps the chicken juicy and gives the seasonings a thick coating that clings well on the grill.

The ingredient list stays simple, and the chicken cooks quickly over medium-high heat. Serve it with rice, tuck it into pita, or pack it for lunches. Since the marinade stays pale, use char, firmness, and an internal temperature of 165°F as your main doneness cues.

Ingredients for Easy Turkish Yogurt Chicken

• 2 pounds boneless skinless chicken thighs or breasts (about 900g), cut into even bite-size pieces
• 1 cup plain yogurt or Greek yogurt (about 245g)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 1/4 cup finely grated or minced red onion (about 40g)
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon sumac
• 1 teaspoon dried mint or dried oregano
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons salt
• 8 to 10 metal skewers or soaked wooden skewers

Optional: Add a small pinch of cinnamon, about 1/8 teaspoon, for a slightly warmer spice profile.

Optional garnish: Chopped parsley, extra sumac, or 1 to 2 teaspoons sesame seeds.

How to Make Easy Turkish Yogurt Chicken

1. Mix the marinade: In a large bowl, whisk together the yogurt, olive oil, lemon juice, lemon zest, garlic, red onion, paprika, cumin, sumac, dried mint or oregano, black pepper, and salt until smooth. The marinade should be thick and creamy, not thin or runny.
2. Marinate the chicken: Add the chicken and toss until evenly coated. Cover and let it marinate for at least 25 minutes, or refrigerate for up to 24 hours. Chicken thighs are more forgiving on the grill, while chicken breast should be checked a little earlier for doneness.
3. Preheat the grill: Heat an outdoor grill or grill pan to medium-high heat. Clean the grates well, then lightly oil them to help prevent sticking.
4. Thread the skewers: Thread the chicken onto 8 to 10 skewers, leaving a little space between pieces so the heat can reach all sides. Do not pack the pieces tightly.
5. Grill the chicken: Cook the skewers for 10 to 14 minutes total, turning every few minutes so the chicken browns on several sides. Let each side sit long enough to pick up some color before turning. If the outside is browning too fast, move the skewers to a slightly cooler part of the grill.
6. Check for doneness: The chicken should be opaque all the way through, lightly charred in spots, and firm but still juicy. The thickest piece should reach 165°F on an instant-read thermometer.
7. Rest and serve: Transfer the skewers to a plate and let them rest for 3 to 5 minutes. Garnish with parsley, extra sumac, or sesame seeds if using, and serve warm.

Tips for Juicy Grilled Yogurt Chicken

Cut the chicken into even pieces so it cooks at the same rate. Small gaps between the pieces help the chicken brown instead of steam.

Yogurt marinades can stick more than oil-based marinades, so clean and oil the grill well before cooking. Since the coating stays fairly pale, do not rely on color alone. Look for browned edges and check the thickest piece with a thermometer.

What to Serve with Turkish Yogurt Chicken

Serve the skewers over saffron rice with a cucumber-tomato salad, or tuck the chicken into warm pita with lettuce and a simple yogurt sauce. Roasted vegetables also work well, and a little extra parsley or sumac at the table brightens the plate.

If you like bold chicken dinners, try Spicy Dragon Chicken with Cashews next.

For another spiced chicken dinner, see Moroccan Harissa Chicken with Saffron Rice.

If you want another easy chicken recipe, try Honey Gochujang Chicken with Sesame Seeds.

How to Store and Reheat Easy Turkish Yogurt Chicken

You can marinate the chicken up to 24 hours ahead, which makes this a good prep-ahead dinner. Once cooked, let the chicken cool, then remove it from the skewers and store it in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat gently in a skillet over medium-low heat or in the microwave just until warmed through. Avoid overheating, especially if you used chicken breast, since it can dry out quickly.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of recipe
• Calories: about 470
• Protein: 52g
• Fat: 23g
• Carbohydrates: 10g
• Per 100g: about 160 calories, 18g protein, 8g fat, 4g carbohydrates