Turkish Chicken Kebabs With Aleppo Pepper |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 tablespoons aleppo pepper |
1 cup greek yogurt (or regular american yogurt) |
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
2 tablespoons tomato paste |
2 teaspoons kosher salt |
1 teaspoon black pepper |
6 garlic cloves (minced) |
2 lemons (1-thinly sliced & 1 cut in wedges) |
2 1/4 lbs chicken thighs (bonless, cut into 1 1/2-inch pieces) |
Directions:
1. MixAleppo peppers with 1 T. warm wter, let stand about 5 min, mix into a paste.
2. 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.
3. Remove chicken from marinade, discard marinade.
4. 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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