Let’s craft these flavorful Turkish Chicken Kebabs:

1. Prepare the Yogurt Marinade:

• In a large mixing bowl, add the whole-milk Greek yogurt, minced garlic, olive oil, freshly squeezed lemon juice, ketchup, Aleppo red pepper flakes (or substitute), kosher salt, ground cumin, freshly ground black pepper, paprika, and ground cinnamon.
• Whisk all these ingredients together thoroughly until the marinade is smooth and well combined.

2. Marinate the Chicken:

• Add the halved boneless, skinless chicken thigh pieces to the bowl with the yogurt marinade.
• Use your hands or a spatula to toss and coat the chicken pieces thoroughly on all sides, ensuring each piece is generously covered.
• Cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, or ideally up to 8 hours, to allow the chicken to tenderize and absorb the flavors. (Do not exceed 8-10 hours for yogurt marinades with chicken).

3. Prepare Grill and Skewer Chicken:

• About 20-30 minutes before you’re ready to grill, remove the marinating chicken from the refrigerator to allow it to come closer to room temperature.
• Preheat your outdoor grill (or indoor grill pan) for medium-high heat. Clean the grill grates well and lightly oil them to prevent sticking.
• To assemble the kebabs using the double skewer method: Take two long metal skewers and hold them parallel to each other, about 1-1.5 inches apart. Thread pieces of the marinated chicken thighs onto both skewers simultaneously, pushing them together to form a fairly thick, compact “log” shape around the pair of skewers.
• Repeat this process to create 2 such “logs” if using 4 skewers total (recipe calls for 4 skewers for 2.5lbs chicken, typically meaning 2 double-skewered kebabs if each log is substantial, or 4 single-skewered kebabs with chicken pieces. The recipe states “thread half of the chicken thighs onto each pair of skewers,” suggesting two very large “logs” or perhaps it meant 4 pairs for smaller logs. Let’s assume making 2 large double-skewered logs or 4 smaller double-skewered logs). Aim for a uniform thickness for even cooking.

4. Grill the Kebabs:

• Carefully place the assembled chicken kebabs on the preheated, oiled grill grates.
• Let the kebabs cook undisturbed on the first side for about 3 to 4 minutes, or until they begin to unstick from the grill and develop nice char marks.
• Using tongs, carefully turn the kebabs to grill the other side for another 3 to 4 minutes.
• Continue cooking and turning the kebabs occasionally (every few minutes) until the chicken is nicely browned, charred in spots, and cooked through. This will take approximately 12-18 minutes total, depending on the thickness of your chicken “logs” and your grill’s heat.
• An instant-read thermometer inserted into the thickest part of the chicken should read at least 165°F (74°C).

5. Rest and Serve:

• Transfer the cooked Turkish Chicken Kebabs to a clean platter. Let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring more tender chicken.
• Serve hot, often with pita bread, rice, and a side salad or yogurt sauce.

The double skewer method makes these impressive!