Ingredients
1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/8 teaspoon ground cinnamon
2 1/2 pounds boneless, skinless chicken thighs, halved
4 long metal skewers
Directions
1. Whisk yogurt, lemon juice, olive oil, ketchup,
garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
2. Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 6 to 8 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape.
5. Place kebabs on grill for 4 minutes and grill the other side for 4 minutes. Turn the chicken over and continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
4 Servings