Saveur did a great theme in their June/July 2013 issue called “Keepers of the Flame”; it’s all about various grilling customs in different countries. This recipe is Turkish. I served this with a cucumber salad and rice. It does also call for 2 T of dried mint which I left out but if you like mint feel free to add it to the marinade.
1/2 cup olive oil
1 T lemon juice
1 t crushed red chili flakes
1 T Aleppo pepper flakes
1 T tomato paste
pinch of thyme
1 t freshly ground black pepper
1 t salt
1 t Turkish seasoning (from Penzey’s Spices)
4 boneless chicken breasts (or you can use thighs if you prefer), cut into chunks
Mix all the ingredients and add the chicken cubes. Allow to marinate overnight or at least several hours. Thread onto skewers (I like to use flat metal skewers) and grill over high heat for about 4-5 minutes per side.
