Aleppo Pepper Chicken Skewers

These chicken skewers come together very quickly and only call for an hour marinating time. Serve with shopped vegetables, flatbreads and/or Rosemary and Garlic Roasted Potatoes.

We make lots of marinade and reserve some, so that there is lots to drizzle over the skewers.

Print Recipe

Course Main Course

Cuisine Middle Eastern

Ingredients

2 lb. (908 gr) 4 large chicken breasts or 8 chicken thighs
1.5 TBSP (9 gr) Aleppo Pepper
1 TBSP warm water
1 cup (220 gr) whole Greek Yogurt
3 TBSP olive oil
2 TBSP Red Wine Vinegar
2 TBSP (30 gr) Tomato Paste
1 tsp. Kosher salt
½ tsp Black Pepper
1 garlic clove (flattened)
½ lemon with rind cut into chunks
1/4 (30 gr) red onion chopped for skewers (optional)
Fresh oregano to garnish

Instructions

Place Aleppo Pepper and warm water in a small dish and let rest for 5 minutes, until pepper thickens and becomes more like a paste.
Cut chicken into chunks of about equal size and set aside.
Add all remaining marinade ingredients to a medium sized dish and stir to incorporate.
Reserve ½ cup marinade and refrigerate until ready to serve skewers.
Place remaining marinade and chicken in a Zip Lock bag.
Marinate maximum 1 hour. Chicken and marinade can rest at room temperature. Prepare Rosemary and Garlic Roasted Potatoes and start cooking, if using.
30 minutes before grilling, place wooden skewers in water.
Chop any fresh vegetables to serve with the skewers: tomatoes, cucumbers, peppers and garnish with Kalamata olives and some plain yogurt, along with remaining marinade.
Thread skewers, discarding marinade. Grill chicken skewers and serve immediately with warm flatbreads and/or potatoes and sides.

Notes

The perfect wine for this dish is a white Chenin Blanc, New or Old - World.

We haven't had much luck with reds yet. Stay away from a big red like Syrah. The Aleppo Pepper and yogurt lean to a nice blend of sweet and a little spicy.

We've paired:

Quail's Gate Chenin Blanc Clone 220

Keyword Aleppo Pepper, Chicken, Tomato Paste, Yogurt