There’s something truly special about the aroma of sizzling, spice-marinated chicken grilling over an open flame. Turkish Chicken Kabobs are a staple of Middle Eastern and Mediterranean cuisine, known for their bold flavors and tender texture. Whether you’re cooking these skewers on a charcoal grill, stovetop, or even in the oven, they’re guaranteed to transport you to the bustling streets of Istanbul, where the scent of freshly grilled meat fills the air.
This dish is perfect for warm summer evenings, family gatherings, or simply when you’re craving something hearty yet healthy. The magic lies in the marinade—featuring a mix of yogurt, garlic, and warm spices that infuse the chicken with deep flavor while keeping it irresistibly juicy. Serve these kabobs with fluffy rice, warm pita, and a side of tangy yogurt sauce for an authentic and satisfying meal.
Why You’ll Love This Recipe
- Juicy and Flavorful: The yogurt-based marinade ensures the chicken stays tender and packed with flavor.
- Simple Ingredients: Made with pantry staples and fresh herbs, this recipe is both easy and affordable.
- Versatile Cooking Options: Whether grilled, baked, or cooked on a stovetop, these kabobs turn out delicious every time.
- Perfect for Meal Prep: Marinate ahead of time for a quick and effortless dinner.

Ingredients You’ll Need
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup plain Greek yogurt
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 red onion, cut into chunks
- 1 bell pepper (red, yellow, or green), cut into chunks
- Wooden or metal skewers

How to Make Turkish Chicken Kabobs
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, and all the spices—cumin, coriander, paprika, cinnamon, turmeric, red pepper flakes, salt, and black pepper. Stir in the fresh parsley for an extra burst of freshness.
Step 2: Marinate the Chicken
Add the cubed chicken pieces to the bowl and toss until each piece is well coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight. The longer it sits, the more flavorful and tender it will become.
Step 3: Soak the Skewers (If Using Wooden Ones)
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning while cooking.
Step 4: Assemble the Skewers
Thread the marinated chicken onto the skewers, alternating with chunks of red onion and bell pepper for a colorful and flavorful combination.
Step 5: Cook the Kabobs
- Grill Method: Preheat your grill to medium-high heat. Lightly oil the grates and place the skewers on the grill. Cook for about 10–12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- Oven Method: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil or parchment paper. Bake for 20–25 minutes, flipping halfway through, until fully cooked.
- Stovetop Method: Heat a large grill pan or skillet over medium-high heat. Add a little oil and cook the skewers for about 10–12 minutes, turning occasionally, until the chicken is golden and cooked through.
Step 6: Serve and Enjoy
Remove the kabobs from the heat and let them rest for a few minutes. Serve them with warm pita bread, a side of fluffy rice, and a cooling yogurt sauce or tzatziki. Garnish with extra parsley and a squeeze of fresh lemon juice for a bright, refreshing touch.

Helpful Tips
- Marinate Longer for More Flavor: If you have time, let the chicken marinate overnight to achieve the most flavorful and tender result.
- Use Metal Skewers for Ease: Metal skewers don’t require soaking and make grilling easier.
- Get a Good Char: To achieve that authentic smoky, charred flavor, cook the kabobs on a high heat grill or use a cast-iron grill pan.
- Serve with a Variety of Sides: These kabobs pair beautifully with roasted vegetables, bulgur pilaf, hummus, or a fresh cucumber-tomato salad.
Recipe Details
- Prep Time: 15 minutes (plus 2+ hours for marinating)
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Baking, Stovetop
- Cuisine: Turkish, Mediterranean
- Diet: Gluten-Free

Notes
- If you prefer a spicier kick, increase the red pepper flakes or add a dash of cayenne.
- For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt.
- Feel free to mix in different veggies like zucchini or cherry tomatoes for variety.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 38g
- Carbohydrates: 6g
- Fat: 10g
- Fiber: 1g
- Sugar: 3g
Frequently Asked Questions
Can I make these kabobs without a grill?
Absolutely! You can bake them in the oven or cook them on a stovetop grill pan for similar results.
How do I know when the chicken is fully cooked?
The safest way to check is by using a meat thermometer. The internal temperature should reach 165°F (75°C).
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs will be even juicier and more flavorful due to their higher fat content.
Can I freeze marinated chicken?
Yes! You can freeze the marinated chicken in an airtight container for up to 3 months. Just thaw it in the refrigerator overnight before cooking.
Storage Instructions
- Refrigeration: Store leftover cooked kabobs in an airtight container in the fridge for up to 3 days.
- Reheating: Warm them in a skillet over medium heat or in the oven at 350°F (175°C) for about 10 minutes.
- Freezing: If you want to freeze cooked kabobs, let them cool completely before storing them in a freezer-safe container for up to 2 months.

Related Recipes
If you loved these Turkish Chicken Kabobs, here are a few more Mediterranean-inspired recipes to try:
Conclusion
Turkish Chicken Kabobs are a fantastic way to bring bold, authentic flavors to your dinner table. With a rich marinade, juicy texture, and simple preparation, they’re perfect for both weeknight meals and special gatherings. Whether grilled, baked, or pan-cooked, these kabobs will impress every time. Give this recipe a try, and don’t forget to serve it with your favorite Mediterranean sides for a complete and satisfying meal!
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Turkish Chicken Kabobs
Description
There’s something truly special about the aroma of sizzling, spice-marinated chicken grilling over an open flame. Turkish Chicken Kabobs are a staple of Middle Eastern and Mediterranean cuisine, known for their bold flavors and tender texture. Whether you’re cooking these skewers on a charcoal grill, stovetop, or even in the oven, they’re guaranteed to transport you to the bustling streets of Istanbul, where the scent of freshly grilled meat fills the air.
This dish is perfect for warm summer evenings, family gatherings, or simply when you’re craving something hearty yet healthy. The magic lies in the marinade—featuring a mix of yogurt, garlic, and warm spices that infuse the chicken with deep flavor while keeping it irresistibly juicy. Serve these kabobs with fluffy rice, warm pita, and a side of tangy yogurt sauce for an authentic and satisfying meal.
Ingredients
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup plain Greek yogurt
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 red onion, cut into chunks
- 1 bell pepper (red, yellow, or green), cut into chunks
- Wooden or metal skewers
Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, and all the spices—cumin, coriander, paprika, cinnamon, turmeric, red pepper flakes, salt, and black pepper. Stir in the fresh parsley for an extra burst of freshness.
Step 2: Marinate the Chicken
Add the cubed chicken pieces to the bowl and toss until each piece is well coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight. The longer it sits, the more flavorful and tender it will become.
Step 3: Soak the Skewers (If Using Wooden Ones)
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning while cooking.
Step 4: Assemble the Skewers
Thread the marinated chicken onto the skewers, alternating with chunks of red onion and bell pepper for a colorful and flavorful combination.
Step 5: Cook the Kabobs
- Grill Method: Preheat your grill to medium-high heat. Lightly oil the grates and place the skewers on the grill. Cook for about 10–12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- Oven Method: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil or parchment paper. Bake for 20–25 minutes, flipping halfway through, until fully cooked.
- Stovetop Method: Heat a large grill pan or skillet over medium-high heat. Add a little oil and cook the skewers for about 10–12 minutes, turning occasionally, until the chicken is golden and cooked through.
Step 6: Serve and Enjoy
Remove the kabobs from the heat and let them rest for a few minutes. Serve them with warm pita bread, a side of fluffy rice, and a cooling yogurt sauce or tzatziki. Garnish with extra parsley and a squeeze of fresh lemon juice for a bright, refreshing touch.
Notes
- If you prefer a spicier kick, increase the red pepper flakes or add a dash of cayenne.
- For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt.
- Feel free to mix in different veggies like zucchini or cherry tomatoes for variety.