This is a recipe inspired by the grill master Steven Raichlen. I have suggested adding more garlic and finely chopping it in this version.
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Author: Christopher Kosovich
- 1½ tbsp Aleppo pepper, plus additional Aleppo pepper or sprinkling
- 1 cup plain whole-milk Greek-style yogurt (8 ounces)
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
- 2 tsp coarse kosher salt
- 2 tsp freshly ground black pepper
- 8 garlic cloves, peeled, finely chopped
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
- 2¼ pounds skinless boneless chicken (thighs and/or breast halves), cut into 1¼-inch cubes
- Place Aleppo pepper in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes.
- Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, 2 teaspoon black pepper to spice mixture in bowl, and garlic; whisk to blend.
- Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour or up to one day before cooking. Keep chilled.
- Prepare barbecue (medium-high heat).
- Thread chicken pieces on metal skewers, dividing equally.
- Discard marinade in bowl.
- Sprinkle each skewer with salt, pepper, and additional Aleppo pepper.
- 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.