Yogurt-Marinated Chicken Kebabs with Aleppo Pepper Recipe | Epicurious.com

Name: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper Recipe | Epicurious.com
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 extra-virgin 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

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Yogurt-Marinated-Chicken-Kebabs-with-Aleppo-Pepper-353832" target="_blank">www.epicurious.com.</a>

"Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's anything he doesn't know about Turkish cuisine, let alone grilling. He'll start with chicken thighs marinated in creamy Turkish yogurt, chile paste, and garlic?to be grilled on skewers over charcoal. Before you know it, he's grilling meatballs, quinces, shallots, even bread dough loaded with ground beef. Here?s one of the "simpler" dishes in Musa's repertoire?if simple means merely marinated, spice-crusted, and grilled?and 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...."

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 extra-virgin 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

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