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Turkish Chicken Kabobs Recipe

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4.3 from 43 reviews

These Turkish Chicken Kabobs are marinated in a flavorful blend of spices, herbs, and red pepper pastes, then grilled to perfection. Tender, juicy chicken thighs are skewered and cooked over medium-high heat, achieving a perfectly charred exterior and moist interior. Served with cool, creamy tzatziki and steamed rice, this dish offers a delightful taste of Turkish cuisine that's perfect for a quick weeknight meal or a weekend barbecue.

Ingredients

Marinade Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon dried mint
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon Aleppo pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons Turkish Sweet Red Pepper Paste (Biber Salçası) (or 2 more tablespoons tomato paste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Main Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) pieces
  • Tzatziki (to serve)
  • Steamed rice (to serve)

Instructions

  1. Make the marinade: In a large bowl, combine the olive oil, dried mint, crushed red pepper flakes, fresh thyme, Aleppo pepper, tomato paste, Turkish Sweet Red Pepper Paste, black pepper, and salt. Whisk thoroughly until all ingredients are well blended to form a smooth marinade.
  2. Marinate the chicken: Add the chicken thigh pieces to the marinade, mixing well to ensure all pieces are evenly coated. Cover the bowl and let it sit at room temperature for at least 30 minutes, or for best results, refrigerate overnight. If refrigerated, allow the chicken to come to room temperature before grilling.
  3. Prepare the grill: Preheat your gas grill by turning on the rear element only to medium-high heat (approximately 400°F). This will establish a hot direct-heat zone ideal for searing and a cooler zone for gentle cooking if needed.
  4. Assemble the skewers: Remove the chicken from the marinade and thread the pieces onto skewers, leaving slight gaps between each piece to encourage even cooking and browning.
  5. Grill the chicken: Place the skewers on the hottest part of the grill. Cook, turning every 3 to 4 minutes, allowing the chicken to char lightly on all sides and cook thoroughly, about 12 minutes total. If the chicken starts browning too quickly, transfer the skewers to the cooler side of the grill to finish cooking more gently. Cook until the internal temperature reaches 165°F.
  6. Rest and serve: Transfer the grilled chicken skewers to a serving platter and let them rest for 3 to 5 minutes to redistribute juices. Serve hot with tzatziki sauce and steamed rice for a complete meal.

Notes

  • For best flavor, marinate the chicken overnight in the refrigerator.
  • If Turkish Sweet Red Pepper Paste is unavailable, use extra tomato paste, but the flavor will be milder.
  • Use soaked wooden skewers or metal skewers to prevent burning during grilling.
  • Ensure even spacing of chicken pieces on skewers for consistent cooking.
  • Check internal temperature with a meat thermometer to guarantee safe cooking.
  • Tzatziki sauce can be homemade or store-bought depending on preference.

Find it online: https://recipethrive.com/turkish-chicken-kabobs-recipe/