A little spice, a lot of soul
Aleppo pepper is one of those ingredients that changes how you think about heat. It’s not harsh or overwhelming — more like a low hum that deepens with every bite. When blended with olive oil and garlic, it creates a velvety chilli oil that clings to the chicken, filling the air with that soft, smoky perfume I associate with Beirut’s late-night grills. This one always makes an appearance in my list of most delicious Lebanese chicken skewer recipes.
What makes Aleppo pepper special
Unlike standard chilli flakes, Aleppo pepper is sun-dried and slightly oiled, which gives it that glossy texture and mellow warmth. It’s rich, round, and almost fruity. I love that you can use a spoonful without needing a glass of water. It’s a key spice in Lebanese kitchens — fiery enough to excite but never dominate.
If you liked the subtle warmth of Aleppo pepper chicken skewers with garlic lemon marinade, this recipe takes it further with an infused oil that coats every piece.
Why the oil makes all the difference
Heating the Aleppo flakes gently in olive oil releases their deep, smoky scent and stains the oil a sunset red. That oil becomes the base of the marinade — it keeps the chicken juicy and helps the spices bloom. You’ll smell the difference as soon as it hits the pan. I often make a jar in advance to drizzle over other recipes like the smoky BBQ chicken skewers with Middle Eastern spices.
When spice meets smoke
These skewers thrive over charcoal. The smoke weaves through the chilli oil, softening the heat and rounding the edges. The result is full-bodied but never heavy — the kind of dish that makes you lean in for another bite before you’ve even swallowed the first.
Ingredients (Serves 4)
- 700g chicken thighs, cut into chunks
- 3 tbsp olive oil
- 2 tbsp Aleppo pepper flakes
- 2 garlic cloves, crushed
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp ground cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- Fresh parsley to serve
Ingredient Notes
Choose proper Aleppo pepper — deep red, oily, and fragrant. If it’s bright red and dusty, it’s not the real deal. Heating it gently in olive oil before using deepens both colour and flavour. Chicken thighs are the best cut here — their fat content keeps them juicy even with the spice’s warmth.
Equipment Needed
A grill pan, charcoal BBQ, or oven grill all work beautifully. Use a small saucepan for infusing the pepper oil, and a large bowl for mixing the marinade. If using wooden skewers, soak them for half an hour so they don’t char too quickly under heat.
Instructions
- In a small pan, warm olive oil and Aleppo pepper over low heat for 2 minutes. Don’t fry — just bloom the spices. Cool slightly.
- Mix the infused oil with garlic, lemon juice, salt, cumin, coriander, and paprika.
- Add chicken and toss to coat. Marinate for at least 1 hour.
- Preheat grill to medium-high. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning often, until golden and slightly crisp.
- Rest before serving and scatter with fresh parsley.
Techniques for Perfectly Spiced Chicken
Keep the heat steady — Aleppo pepper burns easily. You want a golden glaze, not blackened edges. Baste the skewers halfway through cooking with leftover oil for a glossy finish. If cooking indoors, preheat the pan until hot before adding the chicken. That first sizzle locks in the marinade’s colour and flavour.
What to Serve With This Recipe
These skewers are gorgeous with a bowl of garlicky toum or a spoonful of hummus. A crisp cucumber salad adds a cool counterpoint. Serve them next to sumac and za’atar chicken skewers with charred onions for a tangy companion, or balance the spice with Lebanese chicken skewers with garlic tahini drizzle.
Frequently Asked Questions
Is this recipe very spicy?
No — Aleppo pepper has warmth, not fire. It’s mild and aromatic.
Can I make it without infusing the oil?
You can, but the flavour won’t be as rich. The infusion step makes a big difference.
Can I use chilli flakes instead?
Mix chilli flakes with sweet paprika and olive oil — it’s not the same, but it works.
Can I cook this in the oven?
Yes, 200°C for 20 minutes, then broil for a minute or two for charred edges.
Tips for Success with Aleppo Pepper Chicken Skewers
Don’t rush the blooming step — low heat brings out the spice’s fruitiness without bitterness. Always let the oil cool before mixing with lemon, or it’ll curdle the marinade. Turn the skewers frequently to stop the oil from catching. A steady grill gives you an even char and juicy finish.
Recipe Variations
Add a spoonful of pomegranate molasses for a sweet-spicy glaze like the pomegranate molasses chicken skewers with fresh herbs. Or toss in chopped parsley and mint at the end for a fresh lift reminiscent of the herby chicken skewers with mint, parsley and oregano.
Storage and Reheating for Aleppo Pepper Chicken Skewers
Store in an airtight container in the fridge for up to three days. Reheat in a 160°C oven for 10 minutes, covered loosely with foil. These are lovely cold too — sliced into wraps with salad and a drizzle of yoghurt sauce.
Health Benefits and Dietary Alternatives
Aleppo pepper provides antioxidants and vitamin E, while olive oil offers heart-friendly fats. The moderate spice helps stimulate metabolism and digestion. For a vegetarian twist, replace chicken with mushrooms or aubergine — they soak up the oil beautifully. For a lighter version, use chicken breast and reduce oil slightly.
Spicy Lebanese Chicken Skewers with Aleppo Pepper Oil
Ingredients
- 700 g chicken thighs cut into chunks
- 3 tbsp olive oil
- 2 tbsp Aleppo Chilli Flakes
- 2 cloves garlic crushed
- 1 lemon juiced
- 1 tsp Sea salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- Fresh parsley to serve
Instructions
- In a small pan, warm olive oil and Aleppo pepper over low heat for 2 minutes. Don’t fry — just bloom the spices. Cool slightly.
- Mix the infused oil with garlic, lemon juice, salt, cumin, coriander, and paprika.
- Add chicken and toss to coat. Marinate for at least 1 hour.
- Preheat grill to medium-high. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning often, until golden and slightly crisp.
- Rest before serving and scatter with fresh parsley.