Yogurt-Marinated Chicken Kebabs

  • 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika
  • 1 cup plain Greek-style yogurt or thick style plain yogurt
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons tomato paste
  • 2 teaspoons coarse kosher salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 6 garlic cloves, peeled, flattened
  • 2 lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
  • 2 1/4 pounds skinless boneless chicken breasts, cut into 1 1/4-inch cubes

Place dried crushed red pepper and paprika combination into a 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, salt, and black pepper to the paste; whisk together until blended. Stir in garlic, lemon slices, and chicken. Cover and chill at least 1 hour (Can be made 1 day ahead, but keep chilled).

Preheat grill on medium-high heat. Thread chicken pieces skewers, dividing equally. Discard marinade. Sprinkle each skewer with salt, pepper, and additional 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.

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