Turkish Chicken Kebab
Marinated chicken thighs on skewers with charred bell peppers and onions, finished with a garlicky yogurt sauce and sumac. Feels restaurant-quality but comes together in one hot skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.25 lb boneless, skin-on chicken thighs
- ½ cup plain yogurt
- 1 large red bell pepper
- 1 medium yellow onion
- 3 tbsp fresh lemon juice
- 1 tbsp paprika (smoked preferred)
- ½ tsp sumac
- 3 tbsp olive oil
Instructions
- 1
Cut chicken thighs into 1.5-inch chunks. Toss with 2 tbsp yogurt, 2 tbsp lemon juice, paprika, salt, and pepper.
- 2
Cut bell pepper and onion into 1.5-inch chunks. Thread chicken and vegetables onto metal skewers, alternating.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Lay skewers in the pan. Cook 4 minutes per side without moving until chicken is opaque and edges char.
- 5
Mix remaining 0.25 cup yogurt with 1 minced garlic clove and 1 tbsp lemon juice. Drizzle over skewers.
- 6
Scatter sumac over the top. Serve immediately from the skillet with warm flatbread or rice.
Tools you’ll need
- metal skewers (4–6)
- 12-inch stainless steel or cast iron skillet
- cutting board
- chef's knife
- small bowl (for yogurt sauce)
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