Author Topic: Food and How You Cook/Eat It (2021)  (Read 2196 times)

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Offline 1995hoo

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Re: Food and How You Cook/Eat It (2021)
« Reply #100: April 19, 2021, 10:25:29 AM »
I made this last night with the modifications noted below it brackets. Very good. It had been a few years since I'd last made this and I think I should make it more often. This came from a magazine at some point and I believe it is a Steven Raichlen recipe. I didn't bother cutting up the chicken and making kebabs; I just cooked the whole boneless chicken breasts as they were.

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 [I used the paprika option]
1 cup plain whole-milk Greek-style yogurt  (8 ounces) [I used two four-ounce containers of lemon-flavored Siggi's skyr]
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste [I skipped this because we didn't have any]
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 [I skipped this in favor of using the lemon-flavored skyr]
2¼ pounds skinless boneless chicken (thighs and/or breast halves), cut into 1¼-inch cubes [we used breasts and I didn't bother cutting them up]
Flat metal skewers [I skipped 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 hour. (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.