Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

I picked up some aleppo pepper over the summer at Penzey's. Aleppo pepper is a Syrian spice, similar to paprika, but with a tad more heat and a smoky flavor. Other than topping deviled eggs,  I have not found, or really sought out, a recipe to use aleppo pepper. If I stumbled across it in the spice cabinet, I would open the little jar, take a whiff, and put it back.  I just couldn't think of anything to do with it that wasn't just a mere substitute for paprika. It is a different more complex flavor than sweet paprika, there has to be a way to use it and highlight its flavor. Well, there is...this recipe cured my aleppo pepper block. I liked it so much, I already have to go back to Penzey's and get a refill.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Adapted from Bon Apetit as seen on Epicurious.com

Kebabs

•  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 Greek-style yogurt
• 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
• Two bell peppers, chopped into 1 inch squares

Sauce:

• 1/4 cup plan Greek-style yogurt
• 3 tablespoons chopped fresh mint
• 1 tablespoon lemon juice

How To:

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.

In a small bowl mix together the yogurt, mint and lemon. Salt to taste. Let sit at warm temperature while the chicken is prepared.

Prepare barbecue (medium-high heat). Thread chicken pieces and peppers onto 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 with warm pita bread and sauce.

My recipe notes:

I recommend trying this recipe if you find aleppo pepper. I used an indoor cast iron stove top grill pan instead of a barbecue -- it's not quite grilling season in Minnesota. I served this with a quinoa-based tabbouleh. This is a really satisfying meal.