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This is a recipe inspired by the grill master Steven Raichlen. I have suggested adding more garlic and finely chopping it in this version.

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Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Author: Christopher Kosovich

Ingredients

  • 1 1/2 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
  • 2 1/4 pounds skinless boneless chicken thighs and/or breast halves, cut into 1 1/4-inch cubes

Instructions

  • 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.