Aleppo Pepper Chicken Skewers with Garlic Lemon Marinade
Aleppo pepper gives these skewers a gentle heat and rosy hue. Balanced by lemon and garlic, they’re aromatic, juicy, and ideal for easy outdoor grilling.
Ingredients
- 700 g Chicken thighs boneless, cut into 3 cm pieces
- 2 tbsp Aleppo Chilli Flakes
- 3 tbsp olive oil
- Juice of 1 large lemon
- 3 cloves garlic crushed
- 1 tsp ground coriander
- 1 tsp Sea salt
- ½ tsp black pepper
- ½ tsp ground cumin
- Fresh parsley to serve
Instructions
- Whisk together Aleppo pepper, olive oil, lemon juice, garlic, coriander, salt, black pepper, and cumin.
- Add chicken pieces and toss until evenly coated. Cover and marinate for 1–2 hours.
- Heat grill to medium-high. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning often, until lightly charred and cooked through.
- Rest for five minutes before sprinkling with parsley and extra lemon juice.
Notes
Aleppo pepper varies in heat; start with two tablespoons and adjust next time if you prefer more kick. The flakes should be deep red, slightly oily, and fragrant — avoid dull, dry versions.
Olive oil is the backbone here. It carries the spices, seals in moisture, and helps form a charred crust. Fresh lemon juice, not bottled, keeps the flavours alive.
Nutrition
Calories: 330kcalCarbohydrates: 2gProtein: 34gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 580mgPotassium: 420mgFiber: 0.5gSugar: 1gVitamin A: 300IUCalcium: 65mgIron: 1.3mg
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