Ingredients
4
4 servings
- •1 cup whole-milk Greek yogurt
- •6 cloves garlic, minced
- •2 tablespoons olive oil
- •2 tablespoons freshly squeezed lemon juice, or more to taste
- •2 tablespoons ketchup
- •1 tablespoon Aleppo red pepper flakes
- •1 tablespoon kosher salt
- •1.5 teaspoons ground cumin
- •1 teaspoon freshly ground black pepper
- •1 teaspoon paprika
- •0.125 teaspoon ground cinnamon
- •2.5 pounds boneless, skinless chicken thighs, halved
- •4 long metal skewers
Instructions
- Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 539
- Carbohydrate: 8g
- Fat: 33g
- Fiber: 1g
- Protein: 52g
- Sugar: 4g
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Fried Chicken By Marcus Samuelsson
