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    You are in: Home / Recipes / Turkish Chicken Kebabs With Aleppo Pepper Recipe
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    Turkish Chicken Kebabs With Aleppo Pepper

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 22, 2011

      This chicken was delicious but I would highly recommend changing the ratio to 3 tsp paprika and 1 teaspoon of red pepper. I did that and it was still quite spicy. I'm also a bit confused whether I'm supposed to use cayenne or crushed red for the pepper. I used cayenne, but next time I will try crushed red. Thank you.

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    • on February 27, 2011

      I couldn't find aleppo peppers, so used the red pepper and paprika option. This was delicious! Perfection with the spice of the pepper and the coolness of the yogurt. This goes into my keeper file!

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    • on October 08, 2010

      We made this flavorful, easy to prepare/assemble recipe for dinner a few nights ago and really enjoyed it. I halved the recipe, which worked fine and substituted the aleppo pepper with the red pepper flakes and paprika. This had a nice flavor combination and I especially enjoyed it with the lemon wedges squeezed over the kabobs. This would be good with a side of rice or pilaf, but I served with grilled asparagus as it needed using. Thanks!

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    • on June 17, 2010

      Fantastic flavor! We will certainly make this again. Thanks for sharing the recipe. Made for ZWT6.

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    Nutritional Facts for Turkish Chicken Kebabs With Aleppo Pepper

    Serving Size: 1 (212 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 435.9
     
    Calories from Fat 295
    67%
    Total Fat 32.8 g
    50%
    Saturated Fat 8.2 g
    41%
    Cholesterol 143.2 mg
    47%
    Sodium 754.7 mg
    31%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.1 g
    4%
    Protein 30.1 g
    60%

    The following items or measurements are not included:

    aleppo pepper

    Greek yogurt

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