Turkish Chicken Kebabs

Instructions

1. 1

   Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.

2. 2

   Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hours.

3. 3

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

4. 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. 5

   Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, about 3 to 4 minutes.

6. 6

   Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165°F (74°C).