Turkish Chicken Kebabs With Aleppo Pepper Recipes

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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

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



Turkish Chicken Kebabs image

I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.

Provided by Chef John

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 2h27m

Yield 4

Number Of Ingredients 13

1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons olive oil
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
⅛ teaspoon ground cinnamon
2 ½ pounds boneless, skinless chicken thighs, halved
4 long metal skewers

Steps:

  • Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
  • Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
  • Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g

TURKISH-SPICED CHICKEN KEBABS WITH POMEGRANATE RELISH AND TAHINI YOGURT



Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt image

Provided by Sarah Dickerman

Categories     Chicken     High Fiber     Dinner     Spice     Healthy     Pomegranate     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Tahini yogurt:
3 1/2 tablespoons fresh lemon juice
1 tablespoon Baharat Seasoning
1 large garlic clove, pressed
1/2 cup plain whole-milk Greek-style yogurt
1/4 cup tahini (sesame seed paste)
Pomegranate relish:
1 1/4 cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped
1/3 cup coarsely chopped fresh Italian parsley
2 1/2 tablespoons olive oil
2 1/2 teaspoons fresh lemon juice
Chicken:
1/2 cup coarsely grated onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Baharat Seasoning
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
Warm pita breads
Ingredient info: Greek-style yogurt is sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. Tahini (sesame seed paste) is available at some supermarkets and at natural foods stores and Middle Eastern markets.
Special Equipment
4 10- to 12-inch-long metal skewers

Steps:

  • For tahini yogurt:
  • Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
  • For pomegranate relish:
  • Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For chicken:
  • Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
  • Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.

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

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.

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