Turkish Yogurt Marinated Chicken Skewers

This recipe is simple; however, it needs a bit of marinating time. With a few simple ingredients and a bit of rest time, you can make a delicious main dish. Now I like to let this rest in the fridge for about 4 to 6 hours, but if you don’t have that time, 30 minutes to 1 hour will work just fine.

I would also like to say that if you do not have skewers, don’t worry. You can simply place the diced chicken on a sheet tray and bake as directed. There is no need to run out to buy skewers for this recipe. It is easily enjoyable without the skewers. So, with that being said, let’s get started. (You know I try to keep my verbiage short, simple, and to the point.)

INGREDIENTS:

2 lbs boneless chicken thighs (preferred) or breasts
1 Cup. plain yogurt
Juice of 1 lemon
2 Tbsp. olive oil
3 garlic cloves, minced
1 tsp. paprika
1 tsp. cumin
1 tsp. salt
½ tsp. black pepper

DIRECTIONS:

1. Mix all marinade ingredients in a medium bowl.
2. Add the chicken and mix well. Cover with plastic wrap or a well-fitting lid and marinate at least 4 hours, preferably overnight.
3. Line a large sheet tray with parchment and either skewer the chicken on skewers, leaving a bit of room between each piece of chicken, or place directly on the tray.
4. Bake at 425°F for 20–25 minutes, flipping halfway through, or until cooked through and lightly browned. For extra color, broil for 2–3 minutes at the end.
5. Remove and let sit for about 5 minutes before serving.

• What style of yogurt you use is up to you, as long as it is plain non-flavored yogurt. I sometimes use regular yogurt, and sometimes I use Greek yogurt. They both work great in this recipe.
• If you prefer to use less yogurt in this recipe, please feel free to do so. You can heavily coat the chicken or lightly coat the chicken. What you prefer to do for how you want it is completely up to you.
• If you want to grill these on an outside grill, they will turn out just as delicious as I love grilling these on the BBQ grill during the summer. If you do not have an outdoor grill, then an indoor stove-top grill will work, or you can do like me here and bake them in the oven and finish them off under the broiler. Whichever is easier for you to do, do that.
• Be sure to let these rest for at least 5 minutes before serving so the chicken has a chance to stay juicy and not dry out.