I normally wouldn’t just share a recipe out of a magazine but I made this the other day and it was so delicious, inexpensive and easy that I just had to pass it on. This was out of the July 2009 Bon Appetit. I served it with Julie’s Caprese Salad and a green salad.
1 ½ TBSP Aleppo Pepper
2 tsp Hungarian Sweet Paprika
1 C Plain Yogurt, Whole-Milk Greek style
3 TBSP Extra Virgin Olive Oil
2 TBSP Red Wine Vinegar
2 TBSP Tomato Paste
2 tsp Celtic Salt, coarse
1 tsp Black Pepper, fresh ground
6 cloves Garlic, peeled and flattened
2 Lemons, unpeeled and thinly sliced in rounds
2 ¼ Lbs Chicken Thighs, boneless, skinless and cut into 1 ¼ “ pieces
Mix Aleppo pepper with 1 TBSP warm water in large bowl, letting it sit until it forms a paste (about 5 minutes). Add yogurt, olive oil, red wine vinegar, tomato paste, 2 tsp coarse salt, 1 tsp black pepper, and 2 tsp Hungarian paprika. Whisk until blended. Stir in garlic and lemon slices and then chicken. Cover and chill overnight.
Prepare BBQ on medium-high heat.
Thread chicken onto steel skewers. Discard marinade. Sprinkle chicken with additional Aleppo pepper, salt and pepper. Grill for approximately 10 minutes, turning half way through. Serve on plate with additional lemon slices.
Serves 4-6 depending if you want leftovers
 This is a delicious dried pepper. I found it at Savory Spice Shop. You can mail order from them.
 Also from savory but you might be able to find this one locally.