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:
- 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.
- Drizzle in the oil a little at a time as you process, until it becomes a thick paste.
- Place the chicken in a bowl and coat well with the paste. Cover and refrigerate overnight.
The day you’re serving the dish:
- To cook, build a fire in an outdoor grill.
- Brush off the marinade from the chicken with a basting brush or paper towel and discard the marinade.
- 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.
Not So Fast! Ramadan’s Lessons For The Rest of Us | allspiceonline.com
July 24, 2012 @ 12:53 am
[…] a Chicken Tagine. Spiced meats cook outside on the grill, keeping the kitchen cooler, like these Aleppo-Pepper Chicken Kebabs or this Yogurt-Marinated Grilled Leg of […]