Turkish-Style Chicken Skewers

1. 1

   In a large bowl, whisk together the yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon.

2. 2

   Add the chicken thigh halves to the yogurt marinade and coat them well on all sides. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hours.

3. 3

   Preheat an outdoor grill to medium-high heat and lightly oil the grate.

4. 4

   For each kebab, use 2 skewers and thread half of the chicken thighs onto each pair, forming a fairly thick log shape.

5. 5

   Place the kebabs on the preheated grill. Do not try to turn them until they begin to release from the grill, 3 to 4 minutes. Turn the kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until the chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

• Calories 619.41 kcal High
• Protein 72.7 g Good Source
• Carbs 9.29 g Moderate
• Total Fat 33.87 g High
• Saturated Fat 10.27 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 389.43 mg High
• Sodium 660.04 mg High
• Fiber 1.41 g Low Source
• Sugar 4.23 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 138.2 mg Moderate
• Iron 4.04 mg Good Source
• Potassium 279.61 mg Low Source
• Vitamin A 17.62 mcg_rae Low Source
• Vitamin C 1.02 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Garlic 🧄