Grilled Chicken Skewers with Aleppo Pepper served with Asparagus with Aleppo Pepper!
During my research on how to cook with Aleppo Pepper, I came across numerous Turkish recipes for chicken kebabs. Each one was different with its selection of spices and many did not include Aleppo pepper. The common ingredient was yogurt. As I understand the yogurt helps the spices marinade the chicken and tenderize it. I used one small 6-ounce container so if you don’t eat plain yogurt you do not need to waste an entire tub of it! I will not say this is an authentic Turkish recipe – but it makes a wonderful marinade chicken!
Not only is this a great recipe for grilled chicken, you can marinade the chicken overnight allowing you to quickly assemble it for grilling when you get home from work. The marinade takes about 10-minutes to make, a few minutes to dice the chicken, and then coat. I like to serve it with Jasmine rice, which I make in my rice cooker while the chicken is grilling.
You can add as much or as little of the Aleppo Pepper. I did not find this recipe to be too hot and I am starting to introduce more heat to my foods. Below is the recipe that I used. Some recipes use cinnamon, cumin, bay leaves, oregano, and chili powder. If you like to experiment, you can start with my recipe as a base and substitute other ingredients — let me know how it works out for you!
Ingredients I used:
2 ½ tsp Aleppo Pepper
Before using Aleppo Pepper you need to add about ½ tsp warm water and let it stand for about 5-minutes. If the mixture looks too dry, add a touch more warm water. This will reconstitute the Aleppo Pepper for this recipe. I like to purchase my Aleppo Pepper from My Spice Sage. Information on Aleppo Peppers from My Spice Sage indicate it originates from the Mediterranean, has a medium heat, sweet, fruity, and is complex with hints of Cumin. Some people use Aleppo in place of crushed red pepper on pizza and pasta dishes.
6 ounces Plain Greek-Style Yogurt
1 ½ tbsp. Extra-Virgin Olive Oil
1 tbsp Red Wine Vinegar
1 tbsp Tomato Paste
1 tsp Kosher Salt
Mix the above ingredients in a glass bowl. Then add:
3 Garlic Cloves, peeled and flattened
A Few Slices of Lemons
You can see what a beautiful marinade this makes for the chicken.
Take about 1 pound of Boneless Chicken breast and cut into small cubes. (I did have some marinade left over so you may be able to add another ¼ pound or so.) Mix the cubed chicken with your marinade and coat thoroughly. This is a nice thick marinade that sticks to the chicken. Cover, place in your refrigerator for at least an hour and up to overnight.
Place the marinade chicken on skewers. You can sprinkle additional Aleppo Pepper before grilling.
Preheat your grill to 400 degrees and grill the skewers for 10 to 20 minutes depending upon the size of your chicken. I like to serve it with a slice of lemon over Jasmine Rice and with my Asparagus with Aleppo Pepper! You can also sprinkle additional Aleppo Pepper on the finish Chicken Skewers.