Turkish Chicken Kebabs

Ingredients

• 1 cup whole-milk Greek yogurt
• 6 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice, or more to taste
• 2 tbsp ketchup
• 1 tbsp Aleppo red pepper flakes
• 1 tbsp kosher salt
• 1 1/2 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 1/8 tsp ground cinnamon
• 2 1/2 lbs boneless, skinless chicken thighs, halved
• 4 long metal skewers

Instructions

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