Turkish-style Grilled Chicken with Yogurt and Cumin (Tavuk Izgara) Recipe

Chicken Thigh
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  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Yogurt, garlic, cumin, and lemon are the flavor-producers for Turkish thighs. Plan ahead to let chicken marinate for at least 2 hours or overnight.

What You'll Need

  • 2 tablespoons cumin seeds
  • 1 onion (small, coarsely chopped)
  • 4 to 6 garlic cloves (finely minced)
  • 1 tablespoon paprika
  • 1 lemon (squeezed for juice)
  • 1 cup yogurt (plain)
  • 12 chicken thighs (boneless, about 2 to 2-1/2 pounds, or 4 half broilers)
  • Garnish: salt and freshly ground black pepper
  • Garnish: lemon wedges, for serving

How to Make It

Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a .

Place the cumin, onion, garlic, paprika, and lemon juice in an or and pulse to liquify. Add the yogurt and pulse just until blended.

Put the thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat.

Let stand at room temperature at least 2 hours or cover and refrigerate overnight.

Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with lemon wedges.

Recipe Source: by Joyce Goldstein (Wm Morrow & Co)
Reprinted with permission.

Nutritional Guidelines (per serving)
Calories 783
Total Fat 41 g
Saturated Fat 12 g
Unsaturated Fat 16 g
Cholesterol 245 mg
Sodium 339 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Protein 80 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)