Best 3 Yogurt Marinated Chicken Kebabs With Aleppo Pepper Recipes

Yogurt marinated chicken kebabs with Aleppo pepper are a flavorful and succulent dish that combines the tanginess of yogurt with the spicy heat of Aleppo pepper. This kebab recipe is a delicious and healthy meal that is perfect for grilling season. The yogurt marinade helps to tenderize the chicken while infusing it with flavor, and the Aleppo pepper adds a smoky and slightly sweet heat that is sure to tantalize your taste buds. Serve these kebabs with your favorite sides, such as rice, grilled vegetables, or a simple salad, for a complete and satisfying meal.

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YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER RECIPE | GRILLING

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper Recipe | Grilling image

Moist and wonderfully flavored, these chicken skewers are among some of the best I've ever had. The spice comes from the crushed red pepper and the tang from the vinegar and lemon.

Provided by Joshua Bousel

Categories Appetizer Entree

Time 1h45m

Yield 10

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika (and additional Aleppo pepper or paprika for sprinkling)
1 cup plain whole-milk Greek-style yogurt (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

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

Nutrition Facts : Calories 196 kcal, Carbohydrate 4 g, Cholesterol 96 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 g, Sodium 398 mg, Sugar 2 g, Fat 11 g, UnsaturatedFat 0 g

YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper image

Provided by Steven Raichlen

Categories Chicken Garlic Yogurt Low Cal Backyard BBQ Ramadan Dinner Lunch Summer Grill Grill/Barbecue Healthy Chile Pepper Bon Appétit

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Special Equipment
Flat metal skewers

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.

TURKISH CHICKEN KEBABS WITH ALEPPO PEPPER

Turkish Chicken Kebabs With Aleppo Pepper image

This is a dish from Maa Dagdevien, the "go to guy" for Turksih barbeque. The aleppo pepper can be substitued with 2 tsp. dried red pepper and 2 tsp. paprika. Note: If using red pepper; place red peppers & paprika, in a small bowl,combine with 2 T. warm water and let stand 5 minutes mix into a paste.

Provided by BakinBaby

Categories Chicken Thigh & Leg

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons aleppo pepper
1 cup Greek yogurt (or regular american yogurt)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon black pepper
6 garlic cloves (minced)
2 lemons (1-thinly sliced & 1 cut in wedges)
2 1/4 lbs chicken thighs (bonless, cut into 1 1/2-inch pieces)

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.

Tips:

For more tender chicken, marinate it overnight or for at least 8 hours.
If you don't have Aleppo pepper, you can substitute another mild chili pepper, such as paprika or a pinch of cayenne pepper.
To make the yogurt marinade even more flavorful, add a tablespoon of fresh lemon juice or a teaspoon of ground cumin.
If you don't have a grill, you can cook the chicken skewers in a grill pan over medium heat.
To prevent the chicken from sticking to the grill, brush the grates with oil before cooking.
Serve the chicken skewers with your favorite dipping sauce, such as tzatziki sauce, hummus, or tahini sauce.

Conclusion:

Yogurt-marinated chicken kebabs are a delicious and easy-to-make dish that is perfect for a summer cookout. The yogurt marinade tenderizes the chicken and infuses it with flavor, while the Aleppo pepper gives it a mild kick. Serve the chicken skewers with your favorite dipping sauce and enjoy!