Ingredients

• ½ cup drained roasted red bell peppers, patted dry
• ¼ cup plain Greek or regular whole milk yogurt
• 2 Tbsp. tomato paste
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. Aleppo pepper (or ½ tsp. red pepper flakes)
• 2 tsp. sweet paprika
• 1 tsp. cumin
• 1 tsp. dried oregano
• Kosher salt and ground black pepper
• 2 lbs. boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 2-inch pieces

Directions

1. To prepare the kebabs, in a blender, combine the roasted red peppers, yogurt, tomato paste, oil, Aleppo pepper, paprika, cumin, oregano 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons water. Puree until smooth, about 1 minute, scraping the jar as needed. (Alternatively, combine the ingredients in a 2-cup liquid measuring cup and, using an immersion blender, purée until smooth.) Transfer to a medium bowl. Add the chicken and stir until thoroughly coated. Cover and refrigerate for at least 3 hours or up to 24 hours.
2. Meanwhile, make the Sumac Onion Salad (see recipe below).
3. Thread the chicken onto six to eight 8- to 10-inch metal skewers, scrunching it together and packing it tightly. If some pieces are too wide, to wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer.
4. Remove the sumac onion from the refrigerator and let stand at room temperature while you prepare the grill and cook the kebabs.
5. Prepare a gas grill. Turn all the burners to high. Heat the grill, covered, for 15 minutes, then clean an oil the grate.
6. Place the skewers on the grill and cook, without disturbing, until lightly charred o teh bottom and the meat releases easily from the grate, 4 to 5 minutes. Flip the kebabs and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 4 to 5 minutes.
7. Transfer to a platter and serve with the sumac onion.

Onion, Parsley Sumac Salad

Don’t add the lemon juice and sumac to the onion until after you’ve massaged the slices with salt for about 1 minute. The salt softens the onion so that their crunch isn’t quite so raw. After that, allowing the salt-rubbed onion to stand with the lemon and sumac mellows any harsh, pungent flavors.

Ingredients

• 1 medium red onion, halved and thinly sliced
• Kosher salt and ground black pepper
• 1/4 cup lemon juice
• 4 tsp. ground sumac (see note)
• 1 1/2 cups lightly packed fresh flat-leaf parsley leaves, roughly chopped
• 2 Tbsp. extra-virgin olive oil

NOTE: If you can’t find sumac, add a mix of 1 teaspoon ground coriander, ¼ teaspoon ground cumin and ¾ teaspoon sweet paprika.

Directions

1. In a medium bowl, combine the onion and ½ teaspoon salt. Using your fingers, massage the salt into the onion until the slices soften and wilt, about 1 minute.
2. Stir in the lemon juice and sumac, then let stand for about 10 minutes.
3. Stir in the parsley, olive oil and ¼ teaspoon pepper, then and taste and season with salt.

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