Course Barbecue, Lunch, Main Dish, Spice Mix, Street Food, World Recipes
Cuisine Middle Eastern, Moroccan
Servings 4
Ingredients
10Cloves garlic, mashed into a pasteDivided
1/2cupLemon juiceDivided
4tbspolive oilDivided
2tbsp2 tbsp. Aleppo pepper, dividedsee below for substitutions
1tbspGround cumin
1tbspGround coriander
1/2tbspDried mint leaves
Kosher salt and freshly ground black pepper, to taste
1lb.Boneless, skinless chicken thighs, cut into 2" pieces
1cupPlain yogurt
10Fresh mint leaves, finely chopped
Instructions
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.
Notes
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!