Active Time

　　35 min

　　Total Time

　　8 3/4 hr

　　Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue.

　　

Ingredients

Makes 6 (main course) or 8 to 10 (with <a href="/recipes/food/views/240165">pilaf</a>) servings

　　1/4 cup plain whole-milk yogurt (preferably thick Greek-style)

　　1/4 cup fresh lemon juice

　　6 garlic cloves, minced

　　1 teaspoon turmeric

　　2 pounds skinless boneless chicken thighs, cut into 1-inch pieces

　　Equipment: 10 metal skewers

　　

Step 1

Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.

　　

Step 2

If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.

　　

Step 3

While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.

　　

Step 4

Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.

　　

Nutrition Per Serving

Per serving

　　based on six servings: 192 calories

　　6 g fat (2 g saturated)

　　125 mg cholesterol

　　134 mg sodium

　　3 g carbohydrate

　　0 g fiber

　　30 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/613837/2?mbid=HDEPI) ›

　　Cooks' notes:

　　• Chicken can be marinated up to 16 hours.

　　• If you aren't able to grill outdoors, kebabs can be cooked in batches in a lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning occasionally, 5 to 7 minutes.