Thirty years ago when Larry and I were in India, one of our favorite foods was Tandoori Chicken. It was prepared by marinating pieces of chicken in yogurt and spices and then roasted over a fire or in a clay-baked oven. Relatives of our hosts grilled it for a picnic lunch, when we were on a fishing outing; I can still taste the tangy, spicy goodness. 

Recently I found a Steven Raichlen recipe in an old Bon Appétit magazine, akin to Tandoori Chicken, but with a Turkish flavor profile. I tried the recipe using skinless boneless chicken thighs, and was transported back in time to our Indian picnic, three decades ago. Marinating the chicken in greek yogurt, garlic, lemon, tomato paste, vinegar and spices guarantees tender, flavor-filled poultry. And kebabs turn any meal into a party. 

The original recipe called for a Turkish spice called, Aleppo pepper. This sweet, hot pepper may not be readily available in your grocery store; paprika plus dried crushed red pepper flakes work fine as a substitute. I couldn't resist and ordered crushed Aleppo pepper flakes from Amazon. Both methods were tasty. Unless you want a whole jar of Aleppo pepper in your spice cabinet, just use paprika and red pepper flakes. 

Chicken Kebabs Marinated in Yogurt

2 lbs. skinless boneless chicken (thighs and/or breasts), cut into 1 1/4 inch cubes

1 c. plain, whole-milk Greek yogurt

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 Tbsp. tomato paste

2 tsp. paprika

1 tsp. dried crushed red pepper flakes

(you may substitute 1 1/2 Tbsp. Aleppo pepper for the paprika and red pepper flakes)

2 tsp. coarse salt

1 tsp. freshly ground black pepper

6 garlic cloves, peeled and flattened

1 lemon, thinly sliced into rounds

wooden skewers

Place the paprika and pepper flakes into a large bowl with 2 Tbsp. warm water; stir to combine and let set for five minutes, to form a paste. Add the yogurt, olive oil, red wine vinegar, tomato paste, and salt and pepper. Whisk to combine. Stir in the garlic and lemon slices. Stir in the chicken pieces. Cover and chill for at least an hour or up to 1 day. 

Soak the wooden skewers for an hour in water to avoid having them burn. Thread five chicken pieces on each skewer; the key to even cooking is to space them a little apart. Sprinkle them with a bit more coarse salt, pepper, and paprika.  Prepare the grill to medium high heat.Brush the clean grill rack with oil, to prevent the chicken from sticking. Grill the skewers for 10-12 minutes, rotating several times. This serves four, with everyone getting two skewers.