Description
Juicy, charred chicken skewers marinated in a yogurt-based sauce full of bright flavors, perfect for a quick weeknight dinner.
Ingredients
For the Marinade
- 1 cup Yogurt (You can use plain Greek yogurt)
- ¼ cup Lemon juice (From about 1-2 lemons)
- 1 tbsp Lemon zest (From 1 lemon)
- 2 tbsp Olive oil
- 4-6 cloves Garlic (Finely minced)
- 1 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp 7-Spice (Baharat spice) (You can use equal parts ground cumin, coriander, and cinnamon)
- ½ tsp Turmeric powder
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 1 tsp Chili flakes (Optional but recommended)
For the Chicken
- 4 pieces Chicken breasts (Skinless, boneless and cut into cubes)
Instructions
Preparation
- Prepare the yogurt marinade. In a large bowl, add yogurt, lemon juice, lemon zest, olive oil, minced garlic, tomato paste, dried oregano, 7-Spice, turmeric powder, kosher salt, and black pepper. Add optional chili flakes.
- Mix the marinade. Whisk the marinade ingredients together until you get a smooth sauce.
- Marinate the chicken. Add the cubed chicken breasts to the yogurt-based marinade, toss to coat evenly, and refrigerate for at least 1 hour.
Grilling
- Skewer the chicken chunks onto metal or bamboo skewers. If using bamboo, soak them in water for 30 minutes to help them resist burning on the grill.
- Grill the chicken skewers on a pre-heated and oiled gas or charcoal grill, turning every few minutes until the internal temperature reaches 170°F/77°C.
Serving
- Serve your grilled chicken shish tawook with your favorite sides.
Notes
Cool leftover skewers first, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze cooked pieces for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Mediterranean, Middle Eastern