This delicious recipe of Chicken Kebabs with Aleppo pepper and mint I was allowed to place from Jessica and Marieke from The Cookingstories . They like to cook with the spices from the OTTOLENGHI spice kit and used aleppo pepper for this recipe. For more beautiful recipes you can visit their website.
Deliciously seasoned meat or a skewer, grilled on the barbecue. Doesn't that make you feel summery? We have prepared these kebabs of chicken thighs on the Big Green Egg, but they will also taste delicious from the grill pan or any other barbecue. One tip when making a chicken kebab: use chicken thighs! This meat dries out much less quickly than chicken breast. So it's so good on that hot barbecue!
Sweet pepper puree
I had never cooked with it before, but this seasoning may come back more often in my dishes! I sometimes make a dip or dressing from mashed, grilled peppers I bought this Biber Salcasi at the Moroccan supermarket and chose mild. Prefer a bit more spice? With me there were 5 types and flavors so choose what appeals to you!
- 235 mililiters olive oil
- 2 tablespoons dried mint
- 1 tablespoon chili flakes
- 1 tablespoon finely chopped thyme
- 1 tablespoon aleppo pepper
- 1 tablespoon tomato paste
- 1 tablespoon sweet pepper puree Tukse or Moroccan shop
- 1 teaspoon freshly ground black pepper
- salt to taste
- 450 grams chicken thighs in pieces of about 2 cm without skin
- Mix all the ingredients (except the chicken) well together in a bowl where the chicken still fits well.
- Then mix the chicken through the marinade. Cover with a plate or piece of cling film and let it rest for 30 minutes to 2 hours (you can also do this a day in advance).
- Heat up the barbecue for direct grilling at about 200-220 degrees. Or heat a grill pan over high heat.
- Bake the chicken skewers, constantly turning them over, until they are nicely browned, for about 12-15 minutes. In between, always check whether the chicken is cooked.
- Serve with a nice salad or for example with flat bread!