GREEK-STYLE CHICKEN KEBABS WITH LEMON AND OREGANO
Serves 4 to 6.
Note: Aleppo pepper is from Syria, and available at Penzeys Spices (several local stores). Or substitute 4 parts paprika to 1 part cayenne pepper. Chicken thighs are more succulent and tender than chicken breasts or drumsticks. If you are using wooden skewers, be sure to soak them in cold water for 30 minutes to prevent them from burning. From "Simply Zov," by Zov Karamardian.
• 1/4 c. olive oil
• 2 tbsp. chopped fresh oregano
• 2 tbsp. fresh lemon juice
• 1 tbsp. minced garlic
• 1 tbsp. minced shallots
• 2 tsp. kosher salt
• 1 tsp. Aleppo pepper (see Note)
•1/2 tsp. freshly ground black pepper
• 2 lb. boneless, skinless chicken thighs, halved lengthwise into 2-in. wide strips.
Mix the olive oil, oregano, lemon juice, garlic, shallots, salt, Aleppo pepper and black pepper in a large bowl to blend. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour and up to 2 days.
Preheat grill (medium-high heat). Soak skewers if wooden (see Note).
Thread chicken strips onto 12-inch-long skewers, folding each strip in half as you skewer them.
Grill kebabs, turning as needed, until cooked through and evenly charred on all sides, about 12 minutes total. Serve immediately.