It’s hard to find a simpler recipe that ranks as high in the taste department as this one.   Either place the meat in the yogurt mixture  an hour before cooking, or do as I did, and prepare it in the morning for a stress-free dinner later.   A yogurt-based marinade with the right spices  does wonders for chicken and pork, as this dish deliciously confirms.

A friend pointed me to this recipe, one of her favorites of 2009.  It’s  from Steven Raichlen,  in Bon Appetit. You can read about it here.

YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER

(adapted from Bon Appetit, July 2009)

1 1/2 Tbs Aleppo pepper
1 cup yogurt
3 Tbs olive oil
2 Tbs red wine vinegar
2 Tbs tomato paste
2 tsp salt
1 tsp black pepper
2 garlic cloves, smashed
1 lemon, unpeeled, thinly sliced
2.5  pounds skinless, boneless chicken breasts, cut in large cubes
Bamboo skewers, soaked in water for at least 30 minutes before using

Place the Aleppo pepper in a bowl an add 1 Tbs of warm water, letting it stand for a few minutes to form a paste.  Add the yogurt, olive oil, vinegar, tomato paste, salt and pepper, whisking to blend.  Stir in the garlic and lemon slices, add the chicken and mix enough to coat all the pieces.  Leave the chicken in the fridge at least an hour, up to overnight.

Thread the chicken pieces onto pre-soaked bamboo skewers, sprinkle with salt, and grill until golden brown, turning once.  For chicken breasts, about 8 to 10 minutes total.

Serve with lemon wedges.

ENJOY!

to print the recipe, click here

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