Locally, there's a restaurant called Mediterranean Kitchen. Every time I go there I get their Shish Tawook (but no garlic sauce). And every time, I get extra hummus. They serve theirs with yellow rice that is so damn good I dream of it. The combo between a piece of chicken, some rice and a some hummus is THE perfect bite in all the bites.
What is Shish Tawook? It's a Lebanese chicken skewer. It's got yogurt, spices, lemon juice and garlic. How could it not be good?
I marinated the chicken (as tenders not cubes) for 5 hours. I decided to not cube it since it'd be sitting in a acidic marinade for a bit and I'm not a fan of the texture chicken gets when it's been over marinated.
I served mine with a warm flatbread and hummus. Side salad to round out the meal. It was fan-freakin-tastic.
I've made two other recipes of Shish Tawook. One was just okay. The other was good, but not as good as this one.
Recipe from Little Sunny Kitchen
Serves 4
- ¾ cup plain natural or Greek yogurt
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 pounds chicken breasts boneless and skinless, cut into 1-inch pieces
In a large mixing bowl, combine yogurt with tomato paste, lemon juice, garlic, olive oil, cumin, paprika, oregano, salt, and pepper. Give it a good mix so it's well combined.
Place the chicken pieces in the marinade, give it a mix so that the chicken is well covered, cover with plastic wrap and marinate for at least 2 hours and up to 24 hours in the fridge.
If you're using bamboo skewers, remember to soak them in water for at least 20 minutes. Thread the chicken onto the skewers, about 4-5 pieces per skewer.
Grill on an outdoor grill or a grill pan for about 4-6 minutes per side.
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