Turkish Grilling - Yogurt-Marinated Chicken Kebabs

A friend of mine recently mentioned that her cooking magazines right now are all about barbeque or grilling. So, so true - tis the season! Each cover is graced with slathered ribs, towering burgers or well dressed hot dogs. I was delighted with my July Bon Apetit to find a story about grilling from around the world, an article filled with items that aren't classic American grill, but showcase the traditions of the world when it comes to the oldest of cooking techniques...fire! I picked this recipe from the mix because I love Turkish flavors, but more important than that, I had the necessary ingredients already in my fridge or pantry. I love it when that happens. I've modified the recipe somewhat and added red onions and dates to the skewer, which definitely made it a bit more interesting. The chicken recipe is awesome and gives wonderful heat and flavor but the sweetness of the grilled onions and dates were a perfect foil. It is an inexpensive main dish, and one that I'd feel very confident serving to company, with a pine nut, fresh herb and dried apricot studded cous cous and a interesting green salad or grilled vegetables.

Yogurt Marintated Chicken Kebabs
with red onions and medjool dates
Adapted from Bon Apetit Magazine, July 2009

Makes 8-10 kebabs, serves 4-6 for dinner

3 teaspoons dried crushed red pepper
2 teaspoons smoked sweet paprika
1 cup plain 2% or whole-milk Greek-style yogurt (8 ounces) (Trader Joe's Faje is GREAT)
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving (optional)
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
1 small red onion, cut in thick wedges and then in half*
16 Medjool dates, pitted (Trader Joe's)*

*Note: You could use other fruit or vegetables here, like peppers, mushrooms, pineapple.

Equipment: Metal skewers OR the thick bamboo ones, soaked for 30 minutes in water before skewering

Method

Place dried crushed red pepper and paprika combination in 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, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill overnight.

Preheat barbecue for 10 minutes (medium-high heat). Thread chicken pieces, onions and dates on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper. Brush grill rack with oil. Grill chicken until and cooked through, turning skewers once, 10 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.