Marinated Chicken Kabobs
Recipe from Bon Apetit
1½ Tbsp. Aleppo Pepper or 2 tsp. dried crushed red pepper plus 2 tsp. Hungarian sweet paprika (plus additional Aleppo pepper or paprika for sprinkling)
1 Cup Plain whole-milk Greek-style yogurt
3 Tbsp. ENZO Organic Extra Virgin Olive Oil
2 Tbsp. ENZO Organic Red Wine Vinegar
2 Tbsp. Tomato paste
2 Tsp. Coarse kosher salt
1 Tsp. Freshly ground black pepper
6 garlic cloves, peeled and flattened
2 Lemons, 1 thinly sliced into rounds and 1 cut into wedges
2¼ Lbs. Boneless skinless chicken thighs and/or breast, cut into 1 ¼ cubes
ENZO’S TABLE Fresno Chili Jam, for topping
If using Aleppo Pepper, place in a large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in a large bowl and stir into 2 tablespoons of warm water and let stand until paste forms, about 5 minutes.
Add yogurt, ENZO Organic Extra Virgin Olive Oil, ENZO Organic Red Wine Vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices and add chicken. Cover and chill for at least an hour. Can be made 1 day in advance.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to a platter and serve with lemon wedges and ENZO’S TABLE Fresno Chili Jam.