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Turkish Style Chicken Skewers

Zesty, grilled chicken skewers marinated in herbs, lemon and warm spices, served with a chilled yogurt drink.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 2 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 5 cloves garlic peeled
  • 2 roma tomatoes
  • 1 lemon juiced (for marinade)
  • 1/2 tsp salt for marinade
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 cup fresh herbs total of parsley and cilantro leaves (or use either), packed
  • 2 tbsp olive oil
  • 1/4 cup yogurt full-fat, low-fat, or fat-free (for marinade)
  • 2 lemons thinly sliced for skewering
  • 2 tbsp sumac for sprinkling
  • 2 cups yogurt full-fat, low-fat, or fat-free (for yogurt drink)
  • 1/2 cup cold water for yogurt drink
  • 1/2 cup ice for yogurt drink
  • 1/4 tsp salt for yogurt drink
  • 1/2 cup fresh herbs total of mint and parsley leaves (for yogurt drink)

Instructions

  • Preheat a grill to medium-high heat or preheat the oven to 375°F (190°C).
  • Make the marinade: in a food processor or blender, combine garlic, roma tomatoes, juice of 1 lemon, 1/2 tsp salt, 1/2 tsp pepper, oregano, cinnamon, allspice, 1/4 cup parsley/cilantro, 2 tbsp olive oil, and 1/4 cup yogurt. Pulse or blend until smooth.
  • Toss the 1-inch chicken cubes with the prepared marinade in a bowl until evenly coated. Let sit at room temperature 10 minutes or refrigerate up to a few hours.
  • Thread marinated chicken onto soaked wooden skewers, placing a thin lemon slice between some cubes as desired.
  • Grill the skewers 3–5 minutes per side with the lid closed, until chicken is cooked through and juices run clear (internal temperature 165°F / 74°C). If using the oven, bake at 375°F for about 12–18 minutes, turning once, until cooked through.
  • Transfer cooked skewers to a platter and sprinkle generously with sumac.
  • Make the yogurt drink: combine 2 cups yogurt, 1/2 cup cold water, 1/2 cup ice, 1/4 tsp salt, and 1/2 cup mint and parsley in a blender. Blend until smooth and slightly foamy, then chill immediately.
  • Serve the skewers hot with the chilled yogurt drink on the side.

Equipment

  • Grill or Oven
  • Food processor or blender
  • wooden skewers (soaked)
  • Mixing Bowl
  • Measuring Spoons
  • Knife and cutting board

Notes

  • You can double or triple the marinade and freeze leftovers for quick future meals.
  • Soak wooden skewers in water for at least 1 hour before using.
  • Use lemon slices, or substitute onions, tomatoes, or bell peppers between cubes if preferred.