Shish Tawook
This Shish Tawook recipe is so delicious! Tender, juicy and flavorful, don’t be surprised if these chicken kebabs become a family favorite…
Ingredients
MARINADE
- 2 large chicken breasts, cut into 1 1/2-inch pieces
- 3/4 cup plain yogurt
- 1/4 cup olive oil tips & tricks
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 6 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. allspice
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
YOGURT SAUCE
- 1/2 cup Greek yogurt
- 1 tbsp. fresh dill, chopped tips & tricks
- 1 large clove garlic, pressed
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tsp. ground cumin
- 1/4 tsp. ground Himalayan sea salt
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
Directions
- In a large bowl, add yogurt, olive oil, lemon juice, garlic, tomato paste, smoked paprika, oregano, cumin, allspice, ground ginger, ground cinnamon, salt and black pepper. Stir the ingredients until nicely blended.
- Add chicken pieces, stir to coat, cover and chill for 8 to 24 hours… longer the better.
- Combine all the yogurt sauce ingredients, cover and transfer to the fridge for at least 1 hour before serving.
- A few hours later, preheat grill to 500ºF and skewer marinated chicken; discard marinade.
- Place kebabs on grill that has been oiled, close the lid and cook until brown, rotating them every 3 minutes.
- Once the internal temperature reaches 165ºF, serve them immediately with yogurt sauce.