Name: Turkish Grilled Chicken Kebabs
Ingredients: 1 Cup Chobani® Whole Milk Plain Greek Yogurt; 1 peeled white onion; 2 Tablespoon garlic paste; 2 Tablespoon tomato paste; 1 Tablespoon smoked paprika; 2 Teaspoon cumin; 2 Tablespoon fresh-squeezed lemon juice; 1 Tablespoon lemon zest; 2 Tablespoon extra-virgin olive oil; 2 Teaspoon salt, kosher; 7 boneless skinless chicken thighs; 2 Tablespoon Aleppo pepper; 1 Tablespoon sumac

Smoky and juicy Turkish chicken dish with lemon and sumac.

Marinade

Chobani® Whole Milk Plain Greek Yogurt

peeled white onion

garlic paste

tomato paste

smoked paprika

cumin

fresh-squeezed lemon juice

lemon zest

extra-virgin olive oil

salt, kosher

boneless skinless chicken thighs

Chicken skewers

Aleppo pepper

sumac

Using a box grater on the largest setting, grate the raw onion into a medium bowl. Add the remaining ingredients, except the chicken, and whisk to combine.

Add chicken and stir well to coat each piece. Let marinate for 1-2 hours minimum, or up to 4 hours.

Preheat charcoal or gas grill for direct high heat.

Evenly distribute chicken thighs across 10 skewers (about 5 oz. per skewer).

In a small bowl, mix Aleppo pepper and sumac, then season the chicken evenly.

Grill skewers on high heat for 10-12 minutes, or until lightly charred and internal temperature reads 165ºF.