Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread. This recipe first appeared in our Jan/Feb 2013 issue along with Barbara Hansen’s article Anaheim’s Little Arabia.
- 10 cloves garlic, mashed into a paste
- 1⁄2 cup lemon juice
- 1⁄4 cup olive oil
- 2 tbsp. Aleppo pepper
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1⁄2 tbsp. dried mint leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless chicken thighs, cut into 2″ pieces
- 1 cup plain yogurt
- 10 fresh mint leaves, finely chopped
- Combine half the garlic, ⅓ cup juice, 2 tbsp. oil, 1½ tbsp. Aleppo pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours.
- Build a medium-hot fire in a charcoal grill. Skewer chicken on about eight 10″ wooden skewers; grill, turning, until chicken is cooked through and slightly charred, 10–12 minutes. Mix yogurt, fresh mint, remaining garlic, juice, oil, and Aleppo in a bowl; serve alongside skewers.