Turkish Chicken Kebabs with Aleppo Pepper
Transport your taste buds to the vibrant streets of Turkey with these flavorful Turkish Chicken Kebabs with Aleppo Pepper. Featuring tender, marinated chicken thighs infused with a harmonious blend of Greek yogurt, olive oil, fresh lemon juice, and aromatic spices like ground cumin, coriander, oregano, and smoky paprika, these kebabs are elevated by the subtle heat and fruity undertones of Aleppo pepper. Perfectly grilled to juicy perfection, these skewers are easy to make and ideal for any cookout or weeknight dinner. Serve them alongside warm pita, fluffy rice, or a crisp salad, and don’t forget a dollop of creamy tzatziki for the ultimate Mediterranean-inspired meal. Perfect for lovers of authentic Middle Eastern flavors, this recipe is both simple and irresistibly delicious.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.5 cups Plain Greek yogurt
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 3 cloves Garlic cloves, minced
- 2 teaspoons Aleppo pepper
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1 teaspoons Dried oregano
- 1 teaspoons Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 8 pieces Wooden or metal skewers
Instructions
Cut the chicken thighs into 1-inch pieces and set aside.
In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, Aleppo pepper, cumin, coriander, oregano, paprika, salt, and black pepper until well combined.
Add the chicken pieces to the marinade and toss until all the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Thread the marinated chicken pieces onto the skewers, dividing them evenly among the skewers.
Grill the kebabs for about 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
Remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve hot with warm pita bread, a side of rice or salad, and a dollop of tzatziki or yogurt sauce if desired.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
