Shish Taouk
Juicy chunks of chicken in a lemon-yogurt marinade with garlic and warm spices, grilled on skewers to a golden crust.
Ingredients
- chicken fillet700 g
- plain yogurt150 g
- lemon juice60 ml
- olive oil60 ml
- garlic6 cloves
- tomato paste1 tbsp
- ground paprika1 tsp
- ground cinnamon0.75 tsp
- dried oregano0.5 tsp
- ground ginger0.5 tsp
- salt1 tsp
- ground black pepper0.25 tsp
Instructions
In a large bowl, whisk together the plain yogurt, lemon juice, 45 ml olive oil, crushed garlic, tomato paste, paprika, cinnamon, oregano, ground ginger, salt and black pepper.
Cut the chicken breast into roughly 4 cm cubes, add to the marinade and mix thoroughly so every piece is well coated.
Cover the bowl and refrigerate for at least 4 hours, or overnight for a deeper flavor, but no longer than 24 hours.
Before grilling, thread the marinated chicken onto skewers. Brush the hot grate with the remaining olive oil.
Grill the skewers over medium-high heat for 10–15 minutes, turning once halfway through, until the chicken is browned, slightly charred at the edges, and reaches 74°C (165°F) inside.
Remove the shish taouk from the grill and let it rest for 3–5 minutes so the juices redistribute evenly.
Serve hot right after resting.
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