Chicken Kabobs

We had a big weekend of eating and drinking (see monkey bread), so I wanted something a little lighter for dinner. I found this recipe for kabobs - yum! I had to alter it slightly because I didn't have aleppo pepper, but it worked out great with paprika, chili powder, and red pepper flakes. Yogurt is a great base for chicken marinades because it tenderizes the chicken and keeps is juicy when you're cooking at a high temperature. Usually, grilled chicken breast is pretty dry but this chicken is super moist and flavorful. I serve it with pita, tzatziki, babaganoush, and some Greek salad. 

Ingredients:

3 big chicken breasts, cut into 1.5" pieces

1 tbsp paprika

2 tsp red pepper flakes

1/2 tsp chili powder

2 tbsp warm water

1 cup Greek yogurt

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

2 tbsp tomato paste

2 tsp kosher salt

1 tsp freshly ground black pepper

6 garlic cloves, peeled and smashed

2 unpeeled lemons; 1 thinly sliced, 1 reserved for serving

Directions:

Mix the paprika, chili powder, and red pepper flakes with the warm water and let is sit a few minutes. In a large ziplock bag, mix the yogurt, olive oil, vinegar, tomato paste, salt, pepper, garlic, and 1 lemon, along with the paprika mixture. Add the chicken and massage it to coat. Refrigerate and let it marinate for 3-8 hours. 

Thread the chicken pieces onto skewers and sprinkle with salt and pepper. 

Grill them on high heat for 10-12 minutes until cooked through.

Serve with slices of lemon, and pita and dips or with couscous or tabouleh.