Shish Tawook
This is one of my favorite Middle Eastern recipes! Chicken pieces are marinated in a brightly flavorful, warmly spiced, lemon and yogurt sauce then grilled to tender, juicy perfection. It’s easy to make and pairs wonderfully with a variety of sides.
Servings: 8 skewers
Ingredients
- 1/2 cup plain yogurt (low-fat or whole)
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil, plus more for grill, and optionally more for drizzling over grilled chicken
- 2 Tbsp tomato paste
- 2 Tbsp chopped fresh garlic
- 1 Tbsp peeled and chopped fresh ginger
- 1 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 2 1/2 lbs boneless skinless chicken thighs, trimmed of fat
Instructions
- If you are using wooden skewers soak them in water while the chicken marinades so they don't burn up on the grill. You'll need about 8 (10-inch) skewers for this recipe.
- In a medium mixing bowl whisk together yogurt, lemon juice, olive oil, tomato paste, garlic, ginger, paprika, cumin, oregano, allspice, cinnamon, nutmeg, cardamom, cayenne pepper, salt and black pepper.
- Cut chicken into 2-inch by 1-inch strips. Place chicken pieces into a gallon size resealable bag or a large bowl.
- Pour marinade over chicken, seal bag and rub marinade over chicken (if using bowl just toss then cover).
- Let marinate in fridge 2 to 3 hours.
- Thread chicken pieces onto skewers folding in half as you thread.
- Preheat a gas grill over medium-high heat to 425 degrees. Clean and brush grill grates lightly with oil.
- Grill chicken pieces, rotating 1/3 of the way twice during grilling, for about 16 to 20 minutes total until center of thickest portion registers 165 degrees.
- Plate chicken and if desired serve drizzled with olive oil or with hummus for dipping.