Start to finish: 1 hour, plus marinating
Servings: 4
½ cup drained roasted red bell peppers, patted dry
6 medium garlic cloves, smashed and peeled
2 Fresno chilies, stemmed, seeded and roughly chopped
¼ cup extra-virgin olive oil
2 tablespoons dried mint
2 tablespoons Aleppo pepper (see note)
1 tablespoon honey
1 tablespoon tomato paste
Kosher salt
1 ½ tablespoons lemon juice
2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1-inch strips
3 tablespoons chopped fresh mint
For our take on kebabs, we draw inspiration from Turkey, the country that gave shish kebabs their name. Shish (or şiş) means skewers or small swords, while kebab means roasted meat. There, biber salçası, or Turkish red pepper paste, is used to flavor kebabs. We use easier to find Fresno chilies, which we puree, along with roasted bell peppers and a touch of tomato paste. Our puree also includes Aleppo pepper; look for it in well-stocked markets and spice shops. If Aleppo pepper is not available, substitute 1 tablespoon sweet paprika plus ¼ teaspoon cayenne pepper or red pepper flakes. We prefer chicken thighs over breasts for their richer flavor. Plus, dark meat is more forgiving when it comes to doneness.
Don’t forget to scrape excess marinade off the chicken as you thread the pieces onto skewers. This prevents a sticky buildup on the grill grates.
In a food processor, combine the roasted red peppers, garlic, chilies, oil, dried mint, Aleppo pepper, honey, tomato paste and 2 teaspoons salt. Process until almost smooth, 45 to 60 seconds, scraping the sides as needed. Measure 3 tablespoons of the puree into a small bowl, then stir in the lemon juice; cover and refrigerate. Transfer the remaining puree to a medium bowl, add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.
Prepare a charcoal or gas grill for direct, medium-high heat. For a charcoal grill, ignite a large chimney three-quarters full of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents and the lid vent. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes; clean and oil the grate. Remove the reserved puree from the refrigerator.
While the grill heats, thread the chicken onto eight 10- to 12-inch metal skewers, evenly dividing the pieces and scraping off excess marinade. If using a gas grill, turn all burners to medium-high. Place the skewers on the grill, on the hot side if using charcoal, and cook, uncovered, turning every 2 to 3 minutes, until evenly charred on all sides and the thickest piece is opaque when cut into, 10 to 12 minutes. Transfer to a serving platter. Stir the fresh mint into the reserved puree and serve with the kebabs.