Recipe by BakinBaby
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.
Top Review by Katanashrp
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.
- 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)
Directions See How It's Made
- 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.