Chicken Kebabs With Aleppo Pepper Recipes

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.

Steps:

• 1 Day in Advance In a food processor fitted with the metal chopping blade, combine the tomato paste, lemon juice, Aleppo pepper, garlic, white pepper, salt and ice cubes. Drizzle in the oil a little at a time as you process, until you get a thick paste. Place the chicken in a bowl and coat well with the paste. Cover and refrigerate overnight. On the Day To cook, build a fire in an outdoor grill. Scrape the marinade off the chicken (discarding the paste) and arrange the chicken cubes on skewers. Grill for 8-10 minutes, turning to cook evenly on all sides. (The chicken skewers can also be broiled.)

Steps:

• Place chicken breast pieces in a bowl.
• Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
• Cover and refrigerate overnight.
• Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
• Don't overcook them, though.