This might just be my favorite way to season and marinate chicken this summer. Creamy greek yogurt combined with tangy tomato paste and plenty of spice come together to create some of the most flavorful chicken to ever come out of my kitchen! I happily ate these leftovers for 4 days straight. These Turkish Chicken Kebabs are the perfect way to change things up for the bbq this summer. I threaded mine on kabobs to make things a bit easier but whole chicken breasts would work as well.
Have y’all noticed I’m really into kabobs this summer? There is something about juicy chicken on a stick that intrigues my kids so I’m just going to go with it!
Try my Garlic Ranch Grilled Chicken Skewers next!
How to Serve them:
I have already thought of 5+ ways to serve these Turkish Chicken Kebabs but the simplest is on a platter surrounded by some sort of naan, flatbread, or pita, a fresh green salad dressed with a red wine vinaigrette, served with dollops of roasted garlic hummus and cooling tatziki. You can also serve it with tabouleh, a cold orzo salad, and a cucumber and red onion salad if you really want to provide some options.
I slather the flatbread with a little hummus load it up with a little chicken, top it with the green salad mix and finally drizzle with taziki.
Whole30
Now if you’re not into using dairy or are in the middle of a Whole30, this recipe is EASILY adjusted. You will just ditch the Greek yogurt for coconut cream, and serve it with this INSANELY delicious, dairy- free, Whole30 Compliant Garlic Sauce. It’s a thinner sauce packed with flavor that you will want to drizzle on EVERYTHING. Store bought hummus and tatziki aren’t compliant, but I like to serve my Turkish Chicken Kebabs in a lettuce wrap with an easy red wine vinaigrette, cucumber tomato salad, and a healthy drizzle of my Garlic Sauce.
[tasty-recipe id=”5912″]
One More Time for These Turkish Chicken Kebabs…
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