Categories: Chicken
Ingredients
- 1 1/2 tbsp Aleppo pepper
- 1 cup Greek yogurt
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
- salt
- black pepper
- 6 garlic cloves, peeled and smashed
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
- 1 3/4 lbs chicken breasts, cut into 1 1/4-inch cubes
Directions
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In a large bowl, combine the Aleppo pepper with 1 tbsp warm water and let stand for about 5 minutes, until the mixture turns to a thick paste. Stir in the yogurt, olive oil, vinegar, tomato paste, salt and pepper. Add the garlic and lemon slices along with the cubed chicken. Cover and refrigerate for at least 1 hour or overnight.
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Soak 10-12 bamboo skewers in water for about 20 minutes.
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Heat the grill to medium-high and brush with oil. Thread the marinated chicken onto the skewers, dividing evenly among the skewers. Cook the skewers on the grill for about 10-12 minutes, turning occasionally, until the chicken is cook through and nicely browned. Transfer the cooked chicken, on the skewers, onto a serving platter and serve with lemon wedges.