I made the following last Thursday night, except I couldn't be bothered with skewers and such so I just used whole chicken breasts. I also used nonfat Siggi's skyr instead of Greek yogurt. Still good.....too much of a kick for Ms1995hoo's taste, so next time I may have to dial back the paprika and red pepper. (I did ignore the part at the end about sprinkling with salt, pepper, and additional paprika, which was probably for the best!) For wine we had Fox Meadow's Blue Mountain Mist and it went quite well—a slightly sweeter white wine that stood up to the spices. A Riesling might have worked too.
1½ tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 tablespoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine 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 for serving
2¼ pounds skinless boneless chicken (thighs and/or breast halves), cut into 1¼-inch cubes
Flat metal skewers
If using Aleppo pepper, place in 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 large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.
Add yogurt, olive oil, 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, then chicken. Cover and chill at least 1 hours. (Can be made 1 day ahead. Keep chilled.)
Prepare grill (medium-high heat). Thread chicken pieces on metal skewers, dividing evenly. 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 platter. Surround with lemon wedges and serve.
