FINALLY...it's Friday night!!! Tonight we traveled to foreign lands via our dinner menu! I had one more pack of Perdue boneless chicken breasts in the fridge and decided to make grilled chicken kebabs for dinner. I actually got a jump start on tonight's dinner last night. I made the marinade and cut the chicken into chunks and marinated the chicken overnight last night so it would be ready to thread on skewers and grill tonight. I also had red bell pepper and Vidalia onions that would be great grilled on skewers as well. All of a sudden this evening, it looked like it could pour down rain....so I got everything ready as soon as I walked in the door so hubby could start grilling immediately when he got home. As I type this, it is bright and sunny out my front door and dark and ominous looking out my back door...it's kind of weird actually....either way, we beat the rain....yeah!
I made some Near East brown rice pilaf to serve with hubby's kebabs. This was a new marinade recipe I tried....it was called Yogurt Marinade with Aleppo Pepper. I must say, it turned out so flavorful and we really liked it. Penzey's Spices describes the taste of Aleppo pepper as:
"This Turkish crushed chili has an ancho-like flavor with a little more heat and tartness." The only item I didn't have for the marinade was the Aleppo pepper, but the substitution for Aleppo pepper is "1 part cayenne and 4 parts sweet Hungarian paprika". I had the Hungarian paprika and the cayenne so that is what I used. I snapped a few pictures of our meal for you to see below. It was an absolutely gorgeous and delicious meal. I felt like we got to travel around the world for dinner this evening. I will include the marinade recipe below too. Enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOO3B3bW38oJf6_inHyV3X4xspLufCtSjx1ifj2caydm_6s27WGCfHuGKieLtrSsKt3s6ILkUSxAtEKOD6fmYkJiHE3lgZPltQwcyvKCfCIm5ea_D28KxBqiiUEMcq9w-5cbVpkpEmMw/s400/DSCN5791.JPG) |
Red peppers and Vidalia onions waiting to be grilled |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFpjy8-LPlbB0qNhlKVDuyoJB76U3PoRmYI9mu4wk-ZQiMqcTYeOfRJQG6JoIR86SCN8m6wh5oZNjyc8LJi0oFnJFrBf2NckKFql-gSP8AypcFvCadP5C-MwuUaPDhtWaAdXuZY27yjM/s400/DSCN5794.JPG) |
Marinated chicken kebabs waiting to be grilled |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIhlcgP7tuIaq7xuWejINjyDkX0aG3W3yO90rmAcAUMMiKauYZ1R2NrGUW0NJn1FiCOC1YaV5TuK63blb2MNVntvhxhtWyFzIAda5afEqaooFy9kFvszEaU12lHrtjl0f5GDNsSN_OFI/s400/DSCN5795.JPG) |
Peppers and onions grilling now...we added a skewer of Cherubs tomatoes to the grill too |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6GkXXKR4MeMmPoaplu3yi1ZL7Yd99smtnyPANxqvEvsRYvou3cz9TBePgqitdpsuMgoJH39Z0hVLVNS72AKGmgDJ6BwIypJIbKfVSG0DTCXlJ__e48oDYJCQ6pGQ3VXlsC2Q49CI35A/s640/DSCN5796.JPG) |
Chicken kebabs are grilling away...they're almost done! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid2LsDHPhZhfOhJsrus1QmFAjsgTjhYfMfYAjsGm_2T4SZEOdoaz3GtM6wwC6xsvU0njWgyXnlLUVooUiqwOINKpNsGF1RGICqT9unaWcHkLRwGNKX4xmq9CrbLLuMWXcaz2Z-ksZ_UI/s400/DSCN5799.JPG) |
Voila! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8p2GDc1gvw7Zdb8H8no2AqiXeQLheNpcFskm2acOQga9fpGyeM3aHxiojYu0zL84ttowKzDnJapKyzd-OcGWbU8HvntfJ5mJsG9Y2rC4ZbVbyoFQD2zbZa6HKdyhIKNK4mWkM6WAgPSM/s640/DSCN5804.JPG) |
BOOM! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTg_6T7cokeU099iNB3njiSb2RRMUc83QVCiD9TgR567U9PZXylM-NtwkK2miuJhae9mAAYMjlWhxalNKLyrssCt0fdX1JKE_nAoQDIhJqtCS8hRtyAeqi7Q6-5nkNr9KcBy3kZ07FjQ/s640/DSCN5810.JPG) |
BOOM! BOOM! |
Yogurt Marinade with Aleppo Pepper
1-1/2 tablespoons Aleppo pepper (OR 4 teaspoons sweet Hungarian paprika plus 1 teaspoon cayenne)
1 cup whole milk Greek style yogurt
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 cloves of garlic, peeled and flattened
1 unpeeled lemon, sliced thinly into rounds
2 pounds skinless boneless chicken breasts or thighs, cut into 1-1/4 inch cubes
Bamboo skewers soaked in water for 30 minutes
Place Aleppo pepper (or substitute) in a large bowl and mix in 1-2 tablespoons of warm water, letting stand about 5 minutes until it becomes a thick paste. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt and 1 teaspoon black pepper to spice mixture bowl. Whisk to blend; stir in garlic and lemon slices; add chicken and mix to coat thoroughly. Cover and refrigerate at least 1 hour or overnight. Thread on skewers and grill until done.