Yogurt Marinated Chicken Kebabs With Aleppo Pepper Food

YOGURT-MARINATED CHICKEN SKEWERS

Steps:

• For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
• For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
• Soak 8 wooden skewers in water for at least 30 minutes.
• Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
• Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.

CHICKEN AND PINEAPPLE KABOBS

Steps:

• Heat a gas or charcoal grill to medium-high heat
• Serve the kabobs Remove from the grill immediately (so they don't dry out). Serve grilled kabobs with yogurt sauce and either rice or couscous. Leftover kabobs will keep great for a few days in the fridge, and you can reheat them on a medium-low grill or in a 350 ̊F oven until warmed through, about 5 minutes.

YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER

Steps:

• If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
• Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
• *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
• **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
• Ingredient tip:
• Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

CHICKEN KEBAB RECIPE

Steps:

• Mix the marinate ingredients together well in a large bowl.
• Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
• Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.

YOGURT MARINATED CHICKEN KEBABS

Steps:

• In a large bowl, combine the ingredients for the marinade: yogurt, garlic, paprika, cumin, onion, lemon zest and juice, olive oil, cilantro, salt, and pepper.
• Add the chicken to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours up to overnight.
• Preheat the grill to medium-high heat. Grease the grill grates thoroughly as the yogurt marinade makes the chicken stick to the grates.
• Thread the chicken onto skewers and grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. If necessary, use a metal BBQ spatula to scrape underneath the kabobs to release prior to turning.
• Serve immediately. You can keep the chicken on the skewers or feel free to take it off.

GRILLED ALEPPO PEPPER CHICKEN THIGHS

Steps:

• In a large bowl combine the 3 tablespoons Aleppo pepper with 2 tablespoons warm water. Stir and let sit for 5 minutes for the water to be absorbed. (if using red pepper flakes and paprika, combine 4 teaspoons of each in the bowl with 4 tablespoons warm water)
• Add the next six ingredients to the bowl: Yogurt, oil, vinegar, tomato paste, salt, and pepper. Stir thoroughly to combine.
• Next mix in the garlic and lemon slices. Add the chicken and stir to fully combine all ingredients.
• Cover bowl with plastic wrap and chill for at least an hour (and up to a day)
• Preheat the barbecue to medium-high heat. Rub oil over the grates. Sprinkle chicken with salt and pepper. Grill the chicken about 6 minutes per side, or until cooked through.
• Serve with grilled lemons and garlic. Enjoy!

TURKISH CHICKEN KEBABS WITH ALEPPO PEPPER

Steps:

• 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.

YOGURT-MARINATED CHICKEN KEBABS

Steps:

• To make the marinade, combine the yogurt with lemon juice, minced garlic, black pepper and herbs.
• Cut the chicken breasts into chunks, and add them to the marinade, mixing well to coat.
• Cover the bowl in clingfilm, and leave to marinade for at least one hour.
• Soak 4 skewers in cold water for at least 30 minutes, then tread the chicken pieces.
• Grill for about 15 minutes or until the chicken is cooked through.

YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER RECIPE | GRILLING

Steps:

• If using Aleppo pepper, place in large bowl and mix in 1 tablespoon of warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.
• Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and place in the refrigerator for at least 1 hour to overnight. Soak bamboo skewers in water at least 30 minutes before using.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. While the fire is lighting, thread chicken pieces onto skewers, dividing equally. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve. This Recipe Appears In How to Make Great Grilled Kebabs