Turkish Chicken Kebabs With Aleppo Pepper
photo by breezermom
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon aleppo pepper
- 2⁄3 cup Greek yogurt (or regular american yogurt)
- 2 tablespoons olive oil
- 1 1⁄3 tablespoons red wine vinegar
- 1 1⁄3 tablespoons tomato paste
- 1 1⁄3 teaspoons kosher salt
- 2⁄3 teaspoon black pepper
- 4 garlic cloves (minced)
- 1 1⁄3 lemons (1-thinly sliced & 1 cut in wedges)
- 1 1⁄2 lbs chicken thighs (bonless, cut into 1 1/2-inch pieces)
directions
- 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.
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Reviews
-
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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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!
Tweaks
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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!
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona