Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch cubes
- Plain yogurt: 1/2 cup
- Tomato paste: 2 tablespoons
- Olive oil: 3 tablespoons
- Garlic: 2 cloves, minced
- Lemon juice: 1 tablespoon
- Dried oregano: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: In a medium bowl, whisk together the yogurt, tomato paste, olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper.
- Step 2: Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Step 3: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Step 4: Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece.
- Step 5: Grill the chicken kabobs for 8-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred. The internal temperature should reach 165°F (74°C).
- Step 6: Remove from the grill and let rest for a few minutes before serving. Serve with rice, pita bread, and your favorite Turkish sides.
Notes
- Store leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the kabobs in a skillet with a little olive oil or in a low oven to prevent drying out.
- Serve these kabobs with a dollop of homemade tzatziki sauce for a cool, refreshing contrast to the savory chicken.
- For extra flavor, add a pinch of red pepper flakes to the marinade for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American