Aleppo Pepper Chicken Kebabs
Aleppo Pepper Chicken Kebabs are an excellent way to explore the flavors of the Middle East where you marinate your chicken in yogurt and spices. Marinating in yogurt helps to make the meat tender and moist due to the lactic acid in the yogurt. Marinating also allows the Aleppo Chile Pepper and other spices to impart a deeper flavor into the meat as well. Aleppo is used quite a bit in Indian and Middle East cooking. It has a medium heat, but not too hot, just a lot of flavor. It is used throughout the Middle East as a condiment as we would use black pepper, adding a nice flavor wherever you sprinkle it.
Serve these Aleppo Chicken Kebabs with warm Pita Bread, a side of rice pilaf and a Fattoush or other salad for a balanced meal. Our Greek Salad Dressing adds the right flavor to your salad. Our Shirazi Salad is a perfect accompaniment as well.
Serves 4 to 6
Ingredients:
2 Pounds Boneless Skinless Chicken Breasts, (about 2 or 3) cut into 1 ¼” inch cubes
2 ½ Tablespoons Aleppo Chile Pepper. Plus extra for garnishing
1 Cup Plain Whole Milk, Strained, Greek-style Yogurt
3 Tablespoons Extra-virgin Olive Oil
2 Tablespoons Red Wine Vinegar
2 Tablespoons Tomato Paste (You can also use 1 part Tomato Powder to 2 parts water to make a small amount of paste rather than open a can.)
Kosher Flake Salt
Freshly Ground Black Pepper
6 Garlic Cloves, Peeled, Crushed
2 Lemons – Thinly slice 1 and cut the other into wedges for serving.
4 to 6 Metal Skewers, depending how many servings you are making.
Directions:
In a large mixing bowl, put 1 ½ tablespoons of the Aleppo Chile Pepper and 1 tablespoon warm water. Let stand about 5 minutes until the pepper flakes rehydrate. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons of the Kosher salt, and 1 teaspoon of the black pepper to spice mixture. Whisk well to combine. Add the garlic and lemon slices. Stir a bit then add the chicken. Toss to coat the chicken pieces evenly. Cover and refrigerate for 1 to 4 hours.
Set grill to medium high heat. (You can grill indoors on a grill plate.) Thread chicken pieces onto metal skewers, dividing equally. Discard remaining marinade. Sprinkle skewers with remaining tablespoon of the Aleppo Chile Pepper evenly, and salt and pepper to taste. Brush grill with oil. Grill chicken 8 to 10 minutes, turning every 3 to 4 minutes until golden brown. Cook thoroughly, and make sure the chicken doesn’t burn. Transfer the skewers onto a serving platter, with the lemon wedges and extra Aleppo Chile Pepper for garnishing.
Serve with pita bread, a side salad and or a rice dish of your choice for a perfect meal. Try our Greek Salad Dressing to top your salad. Or, make our Shirazi Salad if you really want a traditional Middle East Salad. Enjoy!