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, beef or tofu in yogurt and spices. Marinating in yogurt helps to make the meats tender and moist due to the lactic acid in the yogurt. The Aleppo Chile Pepper and other spices then will impart their flavors deeper into the meats as well. This is why it is used quite a bit in Indian and Middle East cooking.
Aleppo Chile Pepper is a medium heat pepper with a lot of flavor. You can substitute it for any other chile pepper called for in a recipe. The flavor has a fruity heat, making it ideal for pasta sauces, steak rubs, Southwest, Mexican and South American cooking where chile peppers are used.
We also use Aleppo Chile Pepper in our Tippin’ Cows Steak Seasoning. The wonderful flavor of the pepper has made it one our most popular steak rubs from the day we crafted it.
Serve these Chicken Kebabs with a side of rice pilaf and a Fattoush or other salad for a balanced meal.
Makes 6 servings
1 ½ Tablespoons Aleppo Pepper, plus extra for grilling and garnishing
1 Cup Plain Whole-milk Greek-style Yogurt (You can use low fat or non-fat, but they won’t have the flavor needed.)
3 Tablespoons Extra-virgin Olive Oil
2 Tablespoons Red Wine Vinegar (Can be made with Red Wine Vinegar Powder by using 2 parts water to 1 part powder.)
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.)
2 Teaspoons Kosher Sea Salt
1 Teaspoon Freshly Ground Black Pepper
6 Garlic Cloves, Peeled, Flattened
2 Lemons Thinly slice 1 and cut the other into wedges for serving.
2 ¼ Pounds Skinless Boneless Chicken Breast. Cut into 1 ¼ – inch Cubes
Put Aleppo Pepper in large bowl with 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl. Blend well with a fork or whisk. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour.
Set grill to medium-high heat. (You can grill indoors on a grill plate.) Thread chicken pieces on metal skewers, dividing equally. Discard remaining marinade. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper. Brush grill rack with oil. Grill chicken until golden brown. Cook thoroughly, turning skewers occasionally. Takes about 10 to 12 minutes. Transfer skewers onto a serving platter. Serve with lemon wedges and extra Aleppo Pepper.