yogurt-marinated chicken kebabs with aleppo pepper

Name: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 1/2 tablespoon(s) aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons hungarian sweet paprika, plus additional aleppo pepper or paprika for sprinkling; 1 cup(s) plain whole-milk greek-style yogurt (8 ounces); 3 tablespoon(s) olive oil; 2 tablespoon(s) red wine vinegar; 2 tablespoon(s) tomato paste; 2 teaspoon(s) coarse kosher salt; 1 teaspoon(s) freshly ground black pepper; 6 - garlic cloves, peeled, flattened; 2 - unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving; 2 1/4 pound(s) skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

(3 RATINGS)

23 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Aug 7, 2014

The combination of creamy yogurt, pungent garlic, and smoky pepper flakes produces the sort of chicken that has made the Turks the Near East's undisputed grill masters for centuries.

Rate

prep time

cook time

method Grill

yield 6 serving(s)

Ingredients

1 1/2 tablespoons aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons hungarian sweet paprika, plus additional aleppo pepper or paprika for sprinkling
1 cup plain whole-milk greek-style yogurt (8 ounces)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

How To Make yogurt-marinated chicken kebabs with aleppo pepper

Step 1

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.

Step 2

Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl, whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 24 hours and up to 48. Keep chilled.
Step 3

Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl.
Step 4

Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve
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