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Grilling: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

[Photograph: Joshua Bousel]

I like a good challenge of finding somewhat obscure ingredients, which is what drew me to a chicken recipe involving Aleppo pepper, a Syrian dried ground pepper. I thought it would be an easy one since a variety of Middle Eastern markets dot my neighborhood, but after a good afternoon of searching, I ultimately failed and resorted to paprika and crushed red pepper.

Dejected, but not totally down, I soldiered on and finished the recipe of chicken marinated in a yogurt-based mixture, which is then skewered and grilled. Any lingering feelings of disappointment quickly faded upon tasting. Aleppo pepper or not, this chicken were delicious.

Moist and wonderfully flavored--with spice from the pepper and tang from the acids in the vinegar and lemons--these skewers are among some of the best I've ever had. Although satisfied, Aleppo pepper is still on a growing list of ingredients I must find, and once I do, there's no doubt I'll be making this again with the real deal.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Adapted from Bon App├ętit.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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