n a large bowl, whisk together the olive oil, mint, chile flakes, thyme, Aleppo pepper, tomato paste, red pepper paste, black pepper, and salt.
Add the chicken and toss to coat.
Cover with plastic wrap; let sit at room temperature for at least 30 minutes or for two hours in the fridge
Prepare six 12-inch metal or (thoroughly soaked) bamboo skewers, shaking off any excess water before using.
Remove the chicken from the marinade and thread onto the skewers.
Cooking the kebabs
Preheat the grill to medium-high heat
Line a baking sheet with some tin foil
Lay the kebabs on the tin foil
Pour any leftover marinade over the top of the chicken skewers
brush the chicken with vegetable oil or melted butter
Grill the chicken kebabs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking
Transfer to a platter and serve warm
Notes
Serve the kebabs with some warm pita bread and hummus for dipping. Can also serve rolled in pita bread, or on a plate, with french fries and various salads and sauces such as tzatziki.