Shish Tawook (Grilled Chicken Skewers) (74 0f 150)

My favorite Shish Tawook is from a local favorite the Mediterranean Kitchen. I'm pretty sure they dip the chicken in crack. But it's the yellow rice they serve with it...oh lord. And their hummus is so yummy I usually by extra to bring home to feast on. 

This was a good recipe. I like most of the flavor combos. I was just not a fan of the cinnamon flavor that small 1/4 tsp had. I was surprised how pronounced it was. 

This is no Mediterranean Kitchen, but it was good. 

Shish Tawook (Grilled Chicken Skewers)

Recipe from Big Oven who got it from Half Baked Harvest

Serves 4

• 1/4 c lemon juice
• 1/4 c olive oil
• 1/2 c Greek yogurt
• 3 cloves garlic ; minced or grated
• 1 tsp fresh ginger ; grated
• 1 T tomato paste
• 1 1/2 tsp salt
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp ground black pepper
• 1/4 tsp ground cinnamon

• 2 pounds skinless boneless chicken breast ; cut into 2 inch pieces
• 2 large red bell pepper ; cut into chunks
• 1 c chopped fresh flat-leaf parsley ; plus more garnish
• 4-8 pitas ; warmed
• 2-4 ounces goat cheese ; crumbled
• French fries ; for serving

In a bowl combine the lemon juice, olive oil, Greek yogurt, garlic, ginger, tomato paste, salt, oregano, paprika, pepper and cinnamon. 

Add the chicken to a Ziplock bag and pour the sauce over the chicken. Seal the bag and place in the fridge for 4 hours or overnight.

Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, and peppers onto metal skewers (or wood skewers that have been soaked in water). 

Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the chopped parsley over the skewers. You may also cook the chicken in a skillet if needed.