Turkish Chicken Kebabs

Chicken Marinade

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup plain whole-milk yogurt
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1.5 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp turmeric
• Salt and pepper to taste

Yogurt Sauce

• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• 2 tbsp fresh mint or dill, chopped
• Juice of 1/2 lemon
• Salt to taste

To Serve

• Flatbread or pita
• Sliced tomatoes and cucumber
• Fresh parsley

1. Combine yogurt, olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, salt, and pepper in a bowl. Add chicken, toss to coat, and marinate at least 20 minutes (or overnight).
2. Stir together all yogurt sauce ingredients and refrigerate until serving.
3. Thread marinated chicken onto skewers.
4. Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook skewers for 5-6 minutes per side, turning once, until charred at the edges and cooked through (165°F).
5. Serve on warm flatbread with yogurt sauce, sliced tomatoes, cucumber, and fresh parsley.