Hello, my friends! I finally pulled out my grill this weekend, and I just had to share the results with you. There is something about hanging the meat vertically that keeps all those lovely juices from dripping away into the fire. It reminds me of the street food back home, but right in my own backyard. This marinade uses onion juice—my favorite trick—to make the chicken incredibly tender. Grab a cup of tea, and let’s get cooking!

Turkish chicken kebabs

Prep time: 20 mins (+ marinating) Cook time: 10 mins Serves: 4

What You’ll Need:

• 1 kg chicken thighs, de-boned and cut into bite-sized pieces
• 1 onion (pureed and strained for juice)
• 2 tbsp yogurt
• 2 tbsp olive oil
• ½ lemon, juiced
• 2 cloves garlic, minced
• Spices: 2 tsp chili flakes, 1 tsp turmeric, 1 tsp cumin, ½ tsp black pepper, ½ tsp dried thyme, 1 tsp salt
• Optional: 1 tsp tomato paste and 1 tsp chili paste for extra color
• To serve: Lavash bread, roasted peppers, tomatoes, and caramelized onions

Step-by-Step:

1. Prep the Chicken: Cut your chicken thighs into strips and then into halves so they thread easily.
2. The Marinade: In a large bowl, whisk together the olive oil, minced garlic, chili flakes, thyme, salt, cumin, black pepper, turmeric, and the optional pastes.
3. The Secret Step: Puree your onion and strain it through a cloth or fine sieve. Add only the juice to the bowl (save the pulp for meatballs later!). Whisk in the yogurt and lemon juice until smooth.
4. Marinate: Toss the chicken in the marinade, using your hands to make sure every piece is coated. Cover and chill for at least 2 hours, though overnight is always better if you have the time.
5. Thread the Skewers: Thread the chicken onto your metal skewers. Do the same for your tomatoes and peppers on separate skewers.
6. Fire Up the Grill: Prepare your portable stainless steel vertical hanging skewer charcoal grill. You want medium heat—wait for the charcoal to settle into a nice glow.
7. Hang and Cook: Place the skewers into the vertical slots of the grill. Let them hang for about 2 minutes to sear.
8. Rotate: Use the handles to rotate the skewers every 2 minutes. Because they are hanging vertically, they’ll cook evenly in about 8–10 minutes.
9. The Finish: While the chicken rests, char your vegetables and caramelize some extra onions in a pan.
10. Serve: Lay down a piece of lavash bread. Slide the chicken and roasted veggies right onto the bread so it soaks up all that flavorful sauce.

I hope your family enjoys this as much as mine does. The vertical grill makes it so easy to keep the meat tender without any flare-ups. Let me know if you try it!