This recipe is best cooked on a grill. The smoky flavor of the grill accentuates the flavors of the marinade. Serve this with yellow saffron rice and a Cucumber Tomato Salad to really feel like you’re in the Middle East.
There is a lot of garlic, you can use a small blender to blend the marinade ingredients quickly, no chopping!
Easy Spiced Chicken Kebab
- 10 Cloves garlic, mashed into a paste Divided
- 1/2 cup Lemon juice Divided
- 4 tbsp olive oil Divided
- 2 tbsp 2 tbsp. Aleppo pepper, divided see below for substitutions
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1/2 tbsp Dried mint leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. Boneless, skinless chicken thighs, cut into 2" pieces
- 1 cup Plain yogurt
- 10 Fresh mint leaves, finely chopped
Combine half the garlic, ⅓ cup lemon juice, 2 tbsp. oil, 1½ tbsp. Aleppo pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours.
Meanwhile, if using bamboo skewers, soak them in water until you are ready to use them.
Mix yogurt, fresh mint, remaining garlic, juice, oil, and Aleppo in a bowl; refrigerate until ready to use.
Build a medium-hot fire in a charcoal grill, or heat a gas grill on high. Skewer chicken, alternate with vege's if you like, see below; grill, turning, until chicken is cooked through and slightly charred, 10–12 minutes.
Aleppo pepper is authentic t this recipe, but a good substitute is Gochugaru, a sweet and smoky coarse Korean chili powder, or a 2:1 ratio of sweet paprika and cayenne pepper.
You can also use cubes of beef or lamb instead of the chicken, or chicken breasts instead of thighs. Just adjust your cooking times.
I like to alternate the cubes of meat with wedges of onion, whole mushroom and cherry tomatoes. Peppers or zucchini would also be good. Make It Your Way!