Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

1 ½ tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling

1 cup plain whole-milk Greek-style yogurt** (8 ounces)

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons tomato paste

2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

6 garlic cloves, peeled, flattened

2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving

2 ¼ pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 ¼-inch cubes

subheading: Special Equipment:

Flat metal skewers

Directions at epicurious.com

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