Turkish Chicken Kebab with Yogurt Sauce Recipe

Turkish Chicken Kebab with Yogurt Sauce (Tavuk Sis Kebabi) is a cornerstone of Turkish cuisine -- juicy chunks of marinated chicken grilled on skewers and served with a cool, garlicky yogurt sauce that perfectly balances the char and spice of the kebabs. This dish embodies the flavors of an Istanbul grill house and is gluten-free, high-protein, and provides 52g of protein per serving. The secret is in a simple yogurt-and-spice marinade that tenderizes the chicken while building deep, complex flavor overnight.

Ingredients

Chicken and Marinade

• 800g chicken thighs, boneless and skinless, cut into 4cm cubes
• 1 cup plain full-fat yogurt
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

Yogurt Sauce

• 1 cup plain Greek yogurt
• 2 garlic cloves, finely grated
• 2 tbsp fresh dill or mint, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 tbsp olive oil

To Serve

• 4 flatbreads or lavash (optional, omit for gluten-free)
• 2 cups cooked rice or bulgur
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• Fresh parsley and sumac to garnish
• Lemon wedges

Instructions

1. Combine all marinade ingredients in a large bowl. Add chicken cubes and toss thoroughly to coat. Cover and refrigerate for at least 4 hours, ideally overnight.
2. Make the yogurt sauce: combine Greek yogurt, grated garlic, dill or mint, lemon juice, salt, and olive oil. Stir well and refrigerate until serving.
3. Remove marinated chicken from the refrigerator 30 minutes before cooking to come to room temperature.
4. Thread chicken onto metal or pre-soaked wooden skewers, leaving a small gap between pieces for even cooking.
5. Heat a grill pan or outdoor grill to high heat. Brush grates with oil to prevent sticking.
6. Grill kebabs over high heat for 4 minutes per side, turning every 4 minutes, for a total of 12-16 minutes until cooked through with visible char marks. Internal temperature should reach 74°C (165°F).
7. Rest the skewers for 3 minutes off the heat.
8. Serve kebabs over rice or on flatbread. Spoon cold yogurt sauce generously over the top.
9. Garnish with sliced tomato, red onion, fresh parsley, a pinch of sumac, and lemon wedges on the side.

Tips & Variations

• Overnight marinade transforms everything: The yogurt enzymes and acids in the marinade break down the chicken fibers, resulting in incredibly tender, juicy kebabs. Do not skip the marination time.
• Metal skewers over wooden: Metal skewers conduct heat and cook the chicken from inside out. If using wooden, soak in water for 30 minutes to prevent burning.
• Chicken thighs stay juicier: Thighs have more fat than breast and tolerate high-heat grilling far better. They are much less likely to dry out.
• Sumac is magic: This deep-red Middle Eastern spice has a tangy, lemony flavor that takes the garnish to the next level. Find it at Middle Eastern grocery stores or online.
• Make-ahead: Marinate the chicken up to 48 hours ahead. The yogurt sauce keeps for 3 days refrigerated.

Nutrition Breakdown

Calories: 548 kcal

Protein: 51.5g

Fat: 22.7g

Carbs: 34.1g

Fiber: 0.9g

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