Recipe | Chicken Kebabs With Yogurt Marinade

I love summer and all the food that comes with it!  After seeing a lot of yogurt marinades lately ~ who knew you could marinade with yogurt?!  I came across this amazing sounding recipe.  But with most recipes I find I typically don't have all the ingredients and will improvise with what I've got.  Do you do that?  This recipe called for Aleppo Peppers, but suggested using crushed red peppers as a substitute.  It also called for tomato paste, which I was out of, so I just threw in some smashed cherry tomatoes.  If you like spicy foods I highly recommend you check out the original Bon Appetit Recipe, but just in case you too don't have everything, I included our makeshift version below.  
 For Our Marinade
In a large bowl, place 2 teaspoons crushed red pepper, 2 teaspoons paprika & a dash of cayenne.  Mix in 2 tablespoons of warm water and let stand until paste forms, about 5 minutes.  Add 6 oz of  plain Greek yogurt, 3 tablespoons olive oil, 2 tablespoons 
red wine vinegar, 5 smashed cherry tomatoes, 2 teaspoons salt & 1 teaspoon black pepper.  Whisk until blended.  To the marinade, then add 4 cloves of smashed garlic and lemon rounds from one lemon.  Add your chicken, cover and refrigerate for an hour.
On The Grill
We used metal skewers for our chicken kebabs, and for last night's dinner also grilled white onions, red & green peppers.  Cook chicken and veggies on medium-high heat for about 8-10 minutes, or until done rotating as needed.  Serve with lemon wedges & enjoy!

What summer recipes do you love?