Yogurt Marinated Chicken Kebabs with Aleppo Pepper - Collected Foods

Yogurt Marinated Chicken Kebabs with Aleppo Pepper - Collected Foods

Servings: 8-10 Skewers


  • 1 ½ tablespoons Collected Foods Aleppo Pepper
  • 1 cup Plain Whole Milk Greek Style Yogurt
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 tablespoons Sherry 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)
  • 2 ¼ pounds skinless boneless Chicken (thighs and/or breasts), cut into 1 ¼ inch cubes
  • Bamboo Skewers (soaked in water for 30 minutes before using)


  • Place Aleppo Pepper in large bowl and mix in 1 tablespoon warm water.  Let stand until thick paste forms (About 5 minutes)
  • Add yogurt, olive oil, sherry vinegar, tomato paste, 2 teaspoons kosher salt and 1 teaspoon black pepper to spice mixture in bowl and whisk to blend.
  • Stir in garlic and lemon slices, then chicken.  Cover and place in the refrigerator for at least 1 hour or overnight. 
  • Skewer 5 pieces of chicken per bamboo skewer.
  • Preheat grill and place skewers on grill turning occasionally until thickest part of the meat reaches 165 degrees.
  • Serve with lemon wedges.
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