Grilling: Yogurt-Marinated Chicken Kebabs With Aleppo Pepper

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1 1/2 tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika (and 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 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

Bamboo skewers, soaked in water for 30 minutes before using

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