Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.
Yield: serves 4bar
Ingredients
10
cloves garlic, mashed into a paste1⁄2 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.