Aleppo Pepper Marinated Chicken Kebabs

INGREDIENTS

• ⅓ C. Tomato Paste
• 3 Tbsp. Lemon Juice
• 1 tsp. Aleppo Chile, Crushed
• 3 Garlic Cloves, Minced
• ½ tsp. White Pepper, Fine Ground
• ½ tsp. Sea Salt, Fine
• 3 Ice Cubes
• ¼ C. Extra Virgin Olive Oil (Unflavored)
• 4 Boneless and Skinless Chicken Breasts, Cut into 1″ Cubes

DIRECTIONS

One day in advance:

1. In a food processor fitted with the metal chopping blade, combine the tomato paste, lemon juice, Aleppo pepper, garlic, white pepper, salt and ice cubes.
2. Drizzle in the oil a little at a time as you process, until it becomes a thick paste.
3. Place the chicken in a bowl and coat well with the paste. Cover and refrigerate overnight.

The day you’re serving the dish:

1. To cook, build a fire in an outdoor grill.
2. Brush off the marinade from the chicken with a basting brush or paper towel and discard the marinade.
3. Arrange the chicken cubes on skewers. Grill for 8-10 minutes, turning to cook evenly on all sides. Serve immediately.

RECIPE TIPS

If you don’t have access to a grill, you may instead choose to grill the kebabs.

Have you made this recipe? Share your  experience with us in the comments below.