These Yogurt-Marinated Chicken Kebabs with Aleppo Pepper are tender, flavorful, and perfect for grilling. Chicken thighs are coated in a creamy Greek yogurt marinade seasoned with Aleppo pepper, garlic, lemon, tomato paste, olive oil, and red wine vinegar. After marinating, the chicken is threaded onto skewers and grilled over medium-high heat until golden brown and cooked through.
The yogurt does more than add flavor—it helps create tender, juicy chicken while allowing the spices and aromatics to cling to every piece. Aleppo pepper gives the marinade a distinctive combination of moderate heat, fruity flavor, and slight sweetness. If you can’t find Aleppo pepper, the recipe provides a simple substitute using crushed red pepper and sweet paprika.
The lemon slices in the marinade add another layer of brightness, while fresh lemon wedges served alongside the kebabs bring even more acidity to the finished dish. For the best results, cut the chicken into evenly sized pieces so they cook at the same rate. Chicken thighs are particularly forgiving on the grill and stay juicy, but chicken breast can also be used. The chicken needs at least an hour to marinate, although the recipe can be prepared a day ahead and kept refrigerated.
These kebabs make an excellent summer dinner served with grilled vegetables, rice, flatbread, salad, or a cooling yogurt sauce. They’re also a great choice when you’re entertaining because the chicken can be marinated ahead of time and grilled just before serving.
Not what you are looking for? Try these other excellent chicken recipes: Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken.
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Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
A Turkish recipe with chicken thighs marinated in creamy Turkish yogurt, chile paste, and garlic—to be grilled on skewers over charcoal.
- Total Time: 1:12
- Yield: 8 1x
Ingredients
- 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
Instructions
- 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.
Notes
- *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.
- Prep Time: 1:00
- Cook Time: :12
- Category: Entree
- Method: Grilled
- Cuisine: Moroccan