Text 5089, 96 rader
Skriven 2013-09-26 07:21:32 av Dave Drum (1:261/38)
Ärende: Chile 4092
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yogurt-Marinated Chicken Kebabs w/Aleppo Pepper
 Categories: Poultry, Dairy, Chilies, Bbq, Citrus
      Yield: 9 Servings

  1 1/2 tb Aleppo pepper *
           +=OR=+
      2 ts Dried crushed red pepper
           +=PLUS=+
      2 ts Hungarian sweet paprika
           +=PLUS=+
           Aleppo pepper or paprika for
           - sprinkling
      1 c  Plain whole-milk Greek-style
           - yogurt **
      3 tb Extra-virgin olive oil
      2 tb Red wine vinegar
      2 tb Tomato paste
      2 ts Coarse kosher salt
      1 ts Fresh ground black pepper
      6 cl Garlic; peeled, flattened
      2    Unpeeled lemons; 1 thin
           - sliced in rounds, 1 in
           - wedges for serving
  2 1/4 lb Chicken; thighs and/or
           - breast halves, skinned,
           - boned, in 1 1/4" cubes

  Special equipment: Flat metal skewers

  Musa Dagdeviren is the go-to guy if you want to know about
  Turkish barbecue. Spend a couple of hours with him in the
  open kitchen of one of his Çiya restaurants (in Istanbul),
  and you'll wonder if there's anything he doesn't know
  about Turkish cuisine, let alone grilling. He'll start
  with chicken thighs marinated in creamy Turkish yogurt,
  chile paste, and garlic-to be grilled on skewers over
  charcoal. Before you know it, he's grilling meatballs,
  quinces, shallots, even bread dough loaded with ground
  beef. HereÆs one of the "simpler" dishes in Musa's
  repertoire-if simple means merely marinated,
  spice-crusted, and grilled-and the combination of creamy
  yogurt, pungent garlic, and smoky pepper flakes produces
  the sort of chicken that has made the Turks the Near
  East's undisputed grill masters for centuries.

  If using Aleppo pepper, place in large bowl and mix in 1
  tablespoon warm water. Let stand until thick paste forms,
  about 5 minutes. If using dried crushed red pepper and
  paprika combination, place in large bowl and stir in 2
  tablespoons warm water and let stand until paste forms,
  about 5 minutes. Add yogurt, olive oil, red wine vinegar,
  tomato paste, 2 teaspoons coarse salt, and 1 teaspoon
  black pepper to spice mixture in bowl; whisk to blend.
  Stir in garlic and lemon slices, then chicken. Cover and
  chill at least 1 hour. Do ahead Can be made 1 day ahead.
  Keep chilled.

  Prepare barbecue (medium-high heat). Thread chicken pieces
  on metal skewers, dividing equally. Discard marinade in
  bowl. Sprinkle each skewer with salt, pepper, and
  additional Aleppo pepper or paprika. Brush grill rack with
  oil. Grill chicken until golden brown and cooked through,
  turning skewers occasionally, 10 to 12 minutes total.
  Transfer skewers to platter. Surround with lemon wedges
  and serve.

  * A slightly sweet Syrian pepper with a moderate heat
  level; available at some specialty foods stores and from
  wholespice.com.

  ** A thick yogurt; sold at some supermarkets and at
  specialty foods stores (such as Trader JoeÆs and Whole
  Foods markets) and Greek markets. If unavailable, place
  regular yogurt in cheesecloth-lined strainer set over
  large bowl. Cover and chill overnight to drain.

  Ingredient tip: Aleppo pepper is sold finely ground or
  crushed into small flakes; either one will work well in
  this recipe.

  by Steven Raichlen

  Bon Appétit | July 2009

  MM Format by Dave Drum - 25 June 2009

  Uncle Dirty Dave's Archives

MMMMM

... Vegetarian: A person who eats only side dishes. - Gerald Lieberman

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)