CHICKEN KEBABS WITH ALEPPO PEPPER

CHICKEN KEBABS WITH ALEPPO PEPPER image

Categories Chicken

Number Of Ingredients 10

1 cup olive oil
2 tbsp. dried mint
1 tbsp. crushed red chile flakes
1 tbsp. finely chopped thyme
1 tbsp. Aleppo pepper
1 tbsp. tomato paste
1 tbsp. Turkish sweet red pepper paste
1 tsp. freshly ground black pepper
Kosher salt, to taste
1 lb. boneless, skinless chicken thighs, cut into 1! pieces 6 12! metal skewers

Steps:

1. Mix oil, mint, chile flakes, thyme, Aleppo pepper, tomato paste, red pepper paste, black pepper, and salt in a bowl. Add chicken; toss to coat. Cover with plastic wrap; let sit at room temperature for at least 30 minutes or refrigerate up to 2 hours. 2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Remove chicken from marinade; thread onto skewers. Grill on hottest part of grill, turning as needed, until chicken is slightly charred and cooked through, 12-15 minutes. If the outside starts to burn before the chicken is fully cooked, move to the cooler side of the grill until done.