Turkish Chicken Kebabs (Tavuk Şiş Kebabı)

Ingredients

• 2 lb boneless, skinless chicken thighs (cut into 1.5-inch pieces)
• 0.5 cup plain yogurt (whole-milk, low-fat, or nonfat)
• 2 tbsp Turkish pepper paste (biber salçası (mild or hot))
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 3 garlic (minced)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 red onion (thinly sliced, for serving)
• 0.25 cup fresh parsley (chopped, for serving)
• 1 tsp sumac (for serving)

Steps

1. 1

   In a large bowl, whisk together the yogurt, Turkish pepper paste, olive oil, lemon juice, minced garlic, cumin, oregano, salt, and black pepper until well combined.

2. 2

   Add the chicken pieces to the yogurt mixture and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours.

3. 3

   Prepare a grill for medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to use.

4. 4

   Thread the marinated chicken pieces onto the skewers, dividing them evenly. Do not crowd the pieces too tightly; leave a tiny bit of space between them for even cooking.

5. 5

   Clean and oil the grill grates. Place the skewers on the grill and cook, turning occasionally, until the chicken is nicely charred and cooked through to an internal temperature of 165°F (74°C), about 10 to 15 minutes total.

6. 6

   While the chicken cooks, toss the sliced red onion with a splash of lemon juice, a drizzle of olive oil, the chopped parsley, and sumac in a small bowl.

7. 7

   Transfer the kebabs to a serving platter and serve immediately with the seasoned red onion salad.

Notes

If the kebabs stick to the grill grate when you attempt to flip them, don’t force it. Wait a minute or so, then try again. When the chicken is nicely charred, it will release easily. You can substitute tomato paste mixed with a pinch of red pepper flakes if Turkish pepper paste is unavailable.

Nutrition per serving

• main
• chicken
• grilled
• Turkish
• Middle Eastern
• high-protein
• dinner