I adopted this Turkish recipe from this month's Bon Appetit because we were lacking in some of the required spices. It was an amazing balance of spicy and creamy. I served it with spanakopita triangles, lemon zest roasted broccoli, and corn barbecued in chili pepper and garlic.
Ingredients (makes three dinner sized skewers):
2 t crushed red peppers
2 t paprika
1 c nonfat Greek yogurt
3 T olive oil
2 T red wine vinegar
2 T tomato paste
2 t kosher salt
1 t fresh ground pepper
6 garlic cloves, crushed
1 sliced lemon
2 large boneless skinless chicken breasts, cut into chunks for grilling
Directions:
Mix peppers through garlic in a bowl and whisk together. Add lemon slices and chicken. Cover and refrigerate at least 1 hour and up to one day. Remove chicken from bowl and thread onto skewers. Barbecue over medium heat 12 minutes, turning twice.
This would have been wonderful served with pita bread, hummus, plain yogurt, feta cheese, and a greek style salad as well.
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