ALEPPO PEPPER MARINATED CHICKEN KEBAB

ALEPPO PEPPER MARINATED CHICKEN KEBAB
Reprinted with permission from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe (Ecco Books, an Imprint of HarperCollins Publishers, 2011). First published in Great Britain in 2010 Hutchison, Random House. Copyright © 2012, 2011 by Silvena Rowe.

Serves 4

Aleppo peppers give this marinade a mild kick. The ice cubes are used to create the proper thickness of the marinade.

1/3 cup tomato paste
3 tablespoons lemon juice
1 teaspoon crushed Aleppo pepper
3 garlic cloves, minced
1/2 teaspoon freshly ground white pepper
1/2 teaspoon sea salt
3 ice cubes
1/4 cup vegetable oil
4 boneless and skinless chicken breasts, cut into 1-inch cubes

8 skewers
1 Day in Advance

In a food processor fitted with the metal chopping blade, combine the tomato paste, lemon juice, Aleppo pepper, garlic, white pepper, salt and ice cubes. Drizzle in the oil a little at a time as you process, until you get a thick paste. Place the chicken in a bowl and coat well with the paste. Cover and refrigerate overnight.

On the Day

To cook, build a fire in an outdoor grill. Scrape the marinade off the chicken (discarding the paste) and arrange the chicken cubes on skewers. Grill for 8-10 minutes, turning to cook evenly on all sides. (The chicken skewers can also be broiled.)

Notes from Lynne

If you use bamboo skewers, be sure to soak them for 30 minutes to an hour before using to prevent them from burning on the grill.
Without an outdoor grill, just heat a large straight-sided sauté pan over medium high heat. Light film it with good tasting olive oil. Thread the chicken pieces as described above and grill them slowly on all sides until they are firm. Let them rest outside the pan about 5 minutes before serving.
PILAF WITH VERMICELLI, CHICKPEAS, APRICOTS AND PISTACHIOS
Reprinted with permission from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe (Ecco Books, an Imprint of HarperCollins Publishers, 2011). First published in Great Britain in 2010 Hutchison, Random House. Copyright © 2012, 2011 by Silvena Rowe.

Serves 4

Serve with Turkish Style Street Food