| Servings |
|
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tbsp ketchup
- 6 finely minced garlic cloves
- 1 tbsp kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tbsp Aleppo red pepper flakes
- 1 teaspoon paprika
- 1 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 2 1/2 pounds boneless skinless chicken thighs
- 4 long metal skewers
Ingredients
|
|
Instructions
- Cut chicken thighs in half.
- In a large bowl, combine remaining ingredients. Add chicken and coat thoroughly with marinade. Cover and refrigerate for 2-8 hours.
- Impale chicken on pairs of skewers, through the flat side, building into a large log shape. Place chicken on grill to cook. Grill on the first side for at least 3-4 to avoid tearing when you turn it.
- Serve with sliced red onions with parsley, diced cucumbers and diced tomatoes on flat bread.