Shish Tawook, Grilled Chicken Skewers
SERVINGS: 6 | AUTHOR: MAUREEN ABOOD
These beloved Lebanese grilled chicken skewers are tender and huge on flavor! The marinade is key, with several spices in a yogurt base that imparts flavor through-and-through. Serve with a saucy Toum Garlic Sauce, Lebanese Vermicelli Rice and Grilled Vegetables.
INGREDIENTS
1/4 cup plain whole milk yogurt or laban
Juice of 2 lemons (1/4 cup)
1/4 cup extra virgin olive oil
8 cloves garlic, minced or grated
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground oregano
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
Several grinds black pepper
2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces
Neutral oil, such as canola or safflower, or oil spray, to coat the grill grates
INSTRUCTIONS
1. In a medium bowl, whisk all of the ingredients except the chicken and neutral oil.
2. Add the cubed chicken to the marinade, mixing well to coat the pieces fully. Cover and chill for at least 2 hours and up to one day.
3. Thread the marinated chicken on metal or soaked bamboo skewers.
4. Heat the grill to medium high. Coat the grates generously with oil just before adding the chicken.
5. Place the skewered chicken on the grill and cook for 10-20 minutes (depending on the size of your chicken cubes) or until the chicken reaches an internal temperature of 165°F. Turn the skewers once midway through cooking. Look for a golden brown color with some charring.
6. Remove the skewers and allow them to rest for a few minutes. Push the chicken from the skewers using a piece of pita bread or a large fork. Serve immediately.
What to Serve with Shish Tawook
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