kg chicken breast,skinned & boned,cut into 2 cm cubes
cup plain yoghurt
tbsp apple vinegar
tbsp tomato paste
tsp coarse salt
tsp freshly ground black pepper
garlic cloves, crushed
unpeeled lemons, 1 thinly sliced into rounds, 1 cut into wedges
tbsp Aleppo pepper
tsp dried crushed red pepper
Allepo pepper for sprinkling
tbsp Noor Oil
Succulent pieces of tender chicken, delicately marinated and grilled becomes as an all time favorite for your parties.
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.