Prep 15 mins
Cook 15 mins
This is a dish from Maa Dagdevien, the "go to guy" for Turksih barbeque. The aleppo pepper can be substitued with 2 tsp. dried red pepper and 2 tsp. paprika. Note: If using red pepper; place red peppers & paprika, in a small bowl,combine with 2 T. warm water and let stand 5 minutes mix into a paste.
- 22.18 ml aleppo pepper
- 236.59 ml Greek yogurt (or regular american yogurt)
- 44.37 ml olive oil
- 29.58 ml red wine vinegar
- 29.58 ml tomato paste
- 9.85 ml kosher salt
- 4.92 ml black pepper
- 6 garlic cloves (minced)
- 2 lemons (1-thinly sliced & 1 cut in wedges)
- 1020.58 g chicken thighs (bonless, cut into 1 1/2-inch pieces)
- MixAleppo peppers with 1 T. warm wter, let stand about 5 min, mix into a paste.
- Combine yogurt,olive oil, red wine vinegar,tomato paste, 2 teaspoons kosher salt and 1 teaspoons black pepper in a bowl, stir in Aleppo paste, then sitr in garlic and lemon slices; reserve about 1/3 cup of marinade to glaze kabobs with during grill time, then stir in chicken; cover and chill at least 15-30 minutes.
- Remove chicken from marinade, discard marinade.
- Place chicken on skewers and grill,baste with reserved marinade, grill until golden brown and cooked through, Turn skewers occasionally 10-12 minute total.
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.
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!
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!