Turkish Chicken Kebabs with Bulgur-Free Tabbouleh

Juicy chicken thighs bathed in yogurt, lemon, and warm spices, then grilled until the edges char and smoke. Alongside, a bright herb salad built on quinoa instead of bulgur, loaded with parsley, mint, juicy tomatoes, and a sharp lemon dressing. This is the kind of meal that feels generous and alive, with every bite carrying sunshine and spice.

By TasteBuds

Recipe details

Yield
4 people
Prep time
30 minutes
Cook time
15 minutes
Total time
45 minutes

Ingredients

  • 2 lb boneless skinless chicken thighs, cut into 1½-inch chunks
  • ½ cup plain whole-milk yogurt (use dairy-free yogurt for dairy-free option)
  • 3 tbsp fresh lemon juice (from about 1½ lemons)
  • 3 tbsp extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 1 cup quinoa, rinsed
  • 2 cups water (for cooking quinoa)
  • 2 cups fresh flat-leaf parsley, finely chopped (from about 1 large bunch)
  • ½ cup fresh mint leaves, finely chopped
  • 3 medium Roma tomatoes, diced small
  • ½ large English cucumber, diced small
  • 3 stalks green onions, thinly sliced
  • ¼ cup fresh lemon juice (from about 2 lemons, for dressing)
  • ¼ cup extra-virgin olive oil (for dressing)
  • ¾ tsp kosher salt (for dressing)
  • for serving lemon wedges

Instructions

  1. Cut 2 lb boneless skinless chicken thighs into 1½-inch chunks.
  2. Mince 4 cloves garlic.
  3. In a large mixing bowl, whisk together ½ cup plain whole-milk yogurt, 3 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 4 cloves garlic, minced, 1½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp kosher salt, and ½ tsp black pepper, freshly ground.
  4. Add 2 lb boneless skinless chicken thighs, cut into 1½-inch chunks to the marinade and toss until every piece is coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours if you have time.
  5. Rinse 1 cup quinoa in a fine-mesh strainer under cold water until the water runs clear.
  6. In a medium saucepan, combine 1 cup quinoa, rinsed and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
  7. While the quinoa simmers, finely chop 2 cups fresh flat-leaf parsley and ½ cup fresh mint leaves.
  8. Dice 3 medium Roma tomatoes small.
  9. Dice ½ large English cucumber small.
  10. Thinly slice 3 stalks green onions.
  11. When the quinoa timer goes off, remove from heat and let it stand, covered, for 5 minutes.
  12. Fluff the quinoa with a fork and spread it out on a plate or baking sheet to cool quickly.
  13. In a small bowl, whisk together ¼ cup fresh lemon juice, ¼ cup extra-virgin olive oil, and ¾ tsp kosher salt to make the dressing.
  14. Once the quinoa has cooled to room temperature, transfer it to a large bowl and add 2 cups fresh flat-leaf parsley, finely chopped, ½ cup fresh mint leaves, finely chopped, 3 medium Roma tomatoes, diced small, ½ large English cucumber, diced small, and 3 stalks green onions, thinly sliced.
  15. Pour the dressing over the salad and toss gently to combine. Taste and adjust salt if needed. Set aside.
  16. If using bamboo skewers, soak them in water for 10 minutes to prevent burning.
  17. Thread the marinated chicken chunks onto skewers, leaving a little space between each piece so they cook evenly.
  18. Preheat your grill or grill pan over medium-high heat. Brush the grates lightly with 1 tbsp extra-virgin olive oil.
  19. Place the skewers on the hot grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is charred in spots, cooked through (internal temp 165°F / 74°C), and the juices run clear.
  20. Transfer the kebabs to a platter and let them rest for 3 minutes.
  21. Serve the chicken kebabs alongside the quinoa tabbouleh, with lemon wedges on the side for squeezing.