A Levantine chicken skewer marinated in yogurt, lemon, and garlic, then grilled until smoky at the edges and juicy within.
35 min prep 15 min cook 139 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken into large cubes and mix it with yogurt, lemon, garlic, sweet paprika, and salt.
Marinate the chicken in the refrigerator for 2 hours.
Thread the chicken pieces onto skewers with space between them so they do not leave each other raw.
Heat the grill and cook the skewers for 15 minutes, turning them as they cook.
Rest the skewers for 4 minutes.
💡 Tip: Scrape off excess marinade before threading the chicken; the surface browns before the yogurt can burn.
🍽️ Serving suggestion: Serve with toum, lavash, and sumac onions.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
36
g protein
8
g carbs
17
g fat
2.6g
Sugar
0.1g
Fiber
695.1mg
Sodium
3.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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