What You’ll Need:
1 1/2 Tablespoons Aleppo pepper (or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika)
1 cup (8 ounces) plain Greek yogurt
2 Tablespoons extra virgin olive oid
2 Tablespoons red wine vinegar
2 Tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
3 Tablespoons lemon juice
1 teaspoon pepper, freshly ground
6 cloves garlic, peeled and flattened
2 lemons, 1 thinly sliced into rounds, 1 cut into wedges for serving (keep rinds on)
2 1/4 pounds boneless skinless chicken (thighs/breast halves), cut into 1 1/4 inch cubes
What to Do:
If using Aleppo pepper, place in a large bowl and mix in 1 Tablespoon warm water. Let stand until thick paste forms, or about 5 minutes.
If using dried crushed red pepper and paprika, place in large bowl and stir in 2 Tablespoons warm water and let stand until paste forms, about 5 minutes.
Then, add paste, yogurt, olive oil, red wine vinegar, tomato paste, cumin, coriander, onion powder, cayenne pepper, lemon juice, 2 teaspoons coarse salt and 1 teaspoon black pepper; whisk until well blended.
Stir in garlic and lemon slices, and then add chicken, coating with yogurt mixture. Cover chicken and chill for 1 hour at least. (You can do this a day prior and keep chilled in refrigerator).
Heat grill to medium–high heat. Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with additional salt and pepper to taste, as well as Aleppo pepper or paprika.
Brush grill rack with oil and grill chicken until golden brown and cooked-through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter and surround with lemon wedges and serve.