Turkish Spicy Chicken Kebabs

6
Servings
60m
Prep Time
20m
Cook Time
1h 20m
Ready In


"This is a dish from Maa Dagdevien, the "go to guy" for Turkish barbeque. The aleppo pepper can be substituted with 1/8 tsp. dried cayenne and 1 1/2 tablespoons paprika. Aleppo pepper is popular in Istanbul , if you have an international market near you, check it out. Its always a hit at outdoor cookouts. Feel free to adjust cayenne and use crushed red peppers if HOT isn't to your liking"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (118 g)
  • Calories 103.4
  • Total Fat - 7.1 g
  • Saturated Fat - 1 g
  • Cholesterol - 1.4 mg
  • Sodium - 787.6 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.8 g
  • Protein - 3.9 g
  • Calcium - 59.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 38 mg
  • Thiamin - 0 mg

Step 1

Mix Aleppo peppers (or paprika & cayenne) with 1 T. warm water, let stand about 5 min, mix into a paste.

Step 2

Combine yogurt, olive oil, vinegar, tomato paste, kosher salt and black pepper in a bowl, stir in Aleppo paste.

Step 3

Add garlic and lemon slices; reserve about 1/3 cup of marinade to glaze kabobs , add chicken; cover & chill 1 hr. or overnight.

Step 4

Remove chicken from marinade, discard marinade, place chicken on skewers , grill, baste with reserved marinade, grill until golden brown and cooked through

Step 5

Turn skewers occasionally 10-12 minutes total.

Step 6

Serve with lemon wedges and your favorite side.

Tips & Variations


No special items needed.

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