Name: Turkish Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Turkish
Ingredients: 2 pounds boneless skinless chicken thighs; 3/4 cup plain yogurt; 1 tablespoon olive oil; 1 tablespoon freshly squeezed lemon juice; zest from one lemon; 3 cloves garlic, finely minced; 2 teaspoons sweet paprika; 1 teaspoon sea salt; 1 teaspoon garlic powder; 1 teaspoon ground sumac; 1 teaspoon ground black pepper; 1/2 teaspoon dried mint; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1 large red onion, sliced into 1” pieces; optional garnish - pinch of sumac, 1 teaspoon sesame seeds, and 2 tablespoons chopped fresh parsley

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These tender and flavorful Turkish chicken kabobs are absolutely delicious.

Turkish chicken (Tavuk Şiş) is made with white or dark meat chicken marinated in yogurt and a rich spice blend. You'll grill them till they are succulent and lightly charred. They make a simple but fantastic main course.

Grilled Turkish chicken kabobs on a white platter with sliced lemons.

While these shish kebabs do require a bit of time to marinate (anywhere from 25 minutes to 24 hours), the hands-on time is pretty minimal.

It is essential to allow time for the yogurt-based marinade with our Turkish seasoning blend to tenderize and flavor the chicken. I like making this recipe on the weekend to allow an hour or two for marination.

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Ingredients
Instructions
More Authentic Turkish Recipes
What to Serve with Chicken Kabobs
Storage
Tips for Making this Recipe.
Turkish Chicken Kabobs

Ingredients

Here are the simple ingredients you'll need to make these chicken skewers.

Chicken chunks, diced red onion, plain yogurt, lemon zest, olive oil, lemon juice, and spices in bowls.

Boneless Skinless Chicken Thighs (chicken breast will work as well)
Plain Yogurt
Olive Oil
Fresh Garlic Cloves
Freshly Squeezed Lemon Juice & Zest
Large Red Onion
Spice Blend - sweet paprika, sea salt (or kosher salt), garlic powder, ground sumac, ground black pepper, dried mint, ground cumin, dried oregano, and ground cinnamon (optional - Aleppo pepper)

See the recipe card for quantities.

Instructions

Chop chicken thighs into 1 ½-inch pieces.

Combine yogurt, olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, garlic powder, sumac, black pepper, dried mint, cumin, oregano, and cinnamon in a large bowl. Stir till thoroughly combined.

Yogurt, spices, lemon juice, and olive oil mixed together in a glass mixing bowl with a spatula.

Add the chicken pieces into the bowl and toss till each piece is covered in the yogurt marinade. Allow to marinate for 25 minutes at room temperature (or in the refrigerator for up to 24 hours).

Chicken chunks with a spiced yogurt marinated in a large glass mixing bowl with a spatula.

Heat a grill (or grill pan or griddle pan) to medium-high heat (375 degrees F on a gas grill).

Thread chicken cubes and onion pieces onto metal skewers, making sure not to overcrowd.

Excess marinade can be brushed onto the chicken while it grills.

A bowl of yogurt marinated chicken chunks, a bowl of chopped red onions, and a chicken skewer being assembled on a black cutting board.

Cook on grill or in grill pan for 4 to 7 minutes on each side. Some pieces will char, but make sure the chicken doesn’t overcook or burn.

Five yogurt marinated chicken skewers on a grill.

Three chicken skewers grilling cooking on a grill.

When the chicken has cooked and is golden brown, remove it from the grill and allow it to rest for 5 minutes before garnishing with optional toppings of chopped fresh herbs and lemon slices.

Five grilled Turkish chicken skewers on a white platter with sliced lemons.

Serve alongside rice or pita bread. Cooked chicken will keep in the refrigerator for up to 3 days.

More Authentic Turkish Recipes

Check out our favorite Turkish recipes, or try one of these authentic recipes.

Turkish Lentil Soup (Mercimek Corbasi) - a blended soup made with red lentils, potato, onion, and carrots. It's richly flavorful and one of the most famous dishes from Turkey!
Turkish Stuffed Eggplant (Karniyarik) - a fantastic, hearty recipe for stuffed eggplant with ground beef, pepper, and tomato.
Cilbir (Turkish Eggs in Yogurt) - these eggs in yogurt and chili oil are a great breakfast, brunch, or lunch recipe.

Grilled Turkish chicken skewers on a white platter with sliced lemons.

What to Serve with Chicken Kabobs

You can serve this chicken shish kebab recipe with saffron rice, pita, or one of these delicious salads.

Shepherd's Salad (Turkish Chopped Salad) - this fresh, chopped salad is made with fresh tomatoes, cucumbers, herbs, and can be topped with feta.
Turkish Potato Salad (Patates Salatasi) - the best potato salad! This tasty side is made with bell peppers, green onions, fresh herbs, and kicky spices.
Turkish Cucumber Salad - a refreshing and simple side salad to serve alongside chicken kebabs, doner kebabs, or steak.

Storage

Store the cooked chicken in an airtight container in the refrigerator for up to 3 days.

Tips for Making this Recipe.

Cooking Tips - For best results, brush the grill grates with vegetable oil before placing the skewers on the hot grill. This will keep the chicken from sticking to the grill.

Skewer Recommendations - I suggest using metal skewers if possible, but if you only have wooden skewers or bamboo skewers available, make sure to soak them in cold water for 30 minutes before using them. This will keep them from burning on the grill.

If you try these Turkish chicken kebabs, let us know! Connect with us on Instagram and share your photos, or leave us a rating.

Yield: Makes 4 to 6 servings

Turkish Chicken Kabobs

These delicious, yogurt-marinated Turkish chicken kabobs are grilled till tender and juicy.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 25 minutes

Total Time 1 hour

Ingredients

2 pounds boneless skinless chicken thighs
¾ cup plain yogurt
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
zest from one lemon
3 cloves garlic, finely minced
2 teaspoons sweet paprika
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground sumac
1 teaspoon ground black pepper
½ teaspoon dried mint
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1 large red onion, sliced into 1” pieces
optional garnish - pinch of sumac, 1 teaspoon sesame seeds, and 2 tablespoons chopped fresh parsley

Instructions

Chop chicken thighs into 1 ½-inch pieces.
Combine the yogurt, olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, garlic powder, sumac, black pepper, dried mint, cumin, oregano, and cinnamon in a bowl. Stir till fully combined.
Add the chicken into the bowl and toss till each piece is covered in marinade. Allow to marinate for 25 minutes at room temperature (or in the refrigerator for up to 24 hours).
Heat a grill or grill pan to medium-high heat (375 degrees F).
Thread chicken and onion pieces onto metal skewers, making sure not to overcrowd.
Cook on grill or in grill pan for 4 to 7 minutes on each side. Some pieces will char, but make sure the chicken doesn’t overcook or burn. The chicken will be done when it reaches a temperature of 165 degrees F on an instant-read thermometer.
When the chicken has cooked, remove it from the grill and allow it to rest for 5 minutes before garnishing with optional toppings.
Serve alongside rice or pita bread. Cooked chicken will keep in the refrigerator for up to 3 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 469Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 279mgSodium: 986mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 59g

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