Aleppo Kebab Skewers

15 minutes


Aleppo Kebab Skewers  Recipe
Club Noor

by Lama Haddadin

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1 kg  chicken breast,skinned & boned,cut into 2 cm cubes

1 cup  plain yoghurt

2 tbsp apple vinegar

2 tbsp  tomato paste

2 tsp  coarse salt

1 tsp  freshly ground black pepper

6 garlic cloves, crushed

2 unpeeled lemons, 1 thinly sliced into rounds, 1 cut into wedges

1 ½ tbsp Aleppo pepper

2 tsp  dried crushed red pepper

Allepo pepper for sprinkling

Bamboo skewers

3 tbsp  Noor Oil



Succulent pieces of tender chicken, delicately marinated and grilled becomes as an all time favorite for your parties. 

Steps Involved:

In a large bowl, mix the Aleppo pepper with 1 tablespoon of warm water. Keep aside for about 5 minutes, until it thickens. Then add the  yoghurt, Noor Oil, apple vinegar, tomato paste, coarse salt and black pepper to the spice mixture in bowl. Mix well with the chicken and stir in garlic and lemon. Cover the bowl tightly and place in the fridge for at least 1 hour in order to infuse all those flavours into the chicken.

Go on to prepare for grilling. Light up the BBQ with charcoal. While the fire is lit, thread chicken pieces onto skewers and sprinkle each skewer with salt, pepper and Aleppo pepper if needed. Next, grill chicken until golden brown and cooked through. To ensure that it cooks well, make sure to keep turning the skewers through the cooking process. This should take between 10-15 minutes to cook perfectly.

Note: Soak the bamboo skewers in water for 30 minutes to prevent them from burning over the fire.


Serve with warm bread, a fresh salad on the side  and more yogurt sauce for dipping.

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