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Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper Recipe

  • 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
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