Turkish Chicken Kebabs

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Inspired heavily by Chef John's recipe, here are my notes:

Step 1: Make marinade for chicken and let marinate around 8 hours.

Ingredients:

  • About a cup of whole greek yogurt. We've accidentally used vanilla and even regular (i.e. non-Greek) yogurt and all came out great.
  • Juice from one Lemon
  • 2 TBSP Olive Oil
  • 2 TBSP Ketchup
  • Garlic powder - some hearty shakes approximating 6 cloves
  • 1 TBSP Aleppo red pepper - this stuff is amazing on many dishes. Just get it.
  • 1 TBSP salt
  • 1 tsp cumin, optional (usually go light on this)
  • 1 tsp paprika
  • A few shakes of cinnamon, guessing aroudn 1/8 to 1/4 tsp
  • Chicken, boneless skinless pieces, either breast or thighs (both came out great), 2-3lb for two good skewers
Step 2: Grill!
  • Arrange meat on two skewers. This makes it much easier to turn.
  • Prep note: Yogurt marinade makes a mess of the grill. Suggest letting marinate fully, skewering, and then not adding any extra marinade. It will be plenty moist from marinating.
  • Turn every 3-4 minutes, and continue until temperature reaches (165 for food safety).
    • Important temperature note: The internal temp keeps rising, so you might want to take off a bit before 165. It's really easy to over-cook these (as I have and you can see in the photo). Also, don't be afraid to take skewers off at different times.
The finished result: Yumm!


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