1/3 cup tomato paste
3 Tbsp lemon juice
1 tsp Crushed Aleppo Pepper
3 garlic cloves, minced
1/2 tsp Freshly Ground White Pepper
1/2 tsp Sea Salt
3 ice cubes
1/4 cup vegetable oil
4 boneless and skinless chicken breasts, cut into 1-inch cubes
1 Day in Advance:
In a food processor fitted with the metal chopping blade, combine the tomato paste, lemon juice, Aleppo pepper, garlic, white pepper, salt and ice cubes.
Drizzle in the oil a little at a time as you process, until you get a thick paste.
Place the chicken in a bowl and coat well with the paste. Cover and refrigerate overnight.
On the Day:
To cook, build a fire in an outdoor grill. Brush off the marinade from the chicken with a basting brush or paper towel. (Discard the marinade).
Arrange the chicken cubes on skewers. Grill for 8-10 minutes, turning to cook evenly on all sides. (The chicken skewers can also be broiled.) Serve immediately.