Yield: serves 4bar

Ingredients

10

1⁄2 cup lemon juice

1⁄4 cup olive oil

2 tbsp. Aleppo pepper

1 tbsp. ground cumin

1 tbsp. ground coriander

1⁄2 tbsp. dried mint leaves

Kosher salt and freshly ground black pepper, to taste

1 lb. boneless, skinless chicken thighs, cut into 2" pieces

1 cup plain yogurt

10 fresh mint leaves, finely chopped

Instructions

Combine half the garlic, ⅓ cup juice, 2 tbsp. oil, 1½ tbsp. Aleppo pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours.

Build a medium-hot fire in a charcoal grill. Skewer chicken on about eight 10" wooden skewers; grill, turning, until chicken is cooked through and slightly charred, 10–12 minutes. Mix yogurt, fresh mint, remaining garlic, juice, oil, and Aleppo in a bowl; serve alongside skewers.