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For this take on chicken kebabs, we draw inspiration from Turkey, the country that gave shish kebabs their name. Biber salçası, or Turkish red pepper paste, is a traditional ingredient in many versions of tavuk şiş. We use easier to find Fresno chilies, which we puree, along with roasted bell peppers and a touch of tomato paste. Our puree also uses Aleppo pepper; look for it in well-stocked markets and spice shops. If Aleppo pepper is not available, substitute 1 tablespoon sweet paprika plus ¼ teaspoon cayenne pepper or red pepper flakes. We prefer chicken thighs over breasts for their richer flavor. Plus, dark meat is more forgiving when it comes to doneness.
cup drained roasted red bell peppers, patted dry
medium garlic cloves, smashed and peeled
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