Shish Taouk
Cubed chicken marinated for hours in yogurt, lemon, and garlic, then grilled hot and fast over charcoal until charred outside and tender within. The name comes from Turkish for skewer and chicken, an Ottoman-era dish that Levantine cooks made their own with a yogurt-based marinade, distinct from the ketchup-based versions common in Americanized recreations.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lb boneless skinless chicken thighs, cubed
- 1 cup plain full-fat yogurt
- 3 tbsp lemon juice
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp allspice
- Bell peppers and onion, for skewering
- Garlic toum sauce and pita, for serving
Steps
- Whisk the yogurt, lemon juice, garlic, tomato paste, olive oil, and spices together.
- Toss the cubed chicken thoroughly in the marinade and refrigerate 4-12 hours.
- Thread the chicken onto skewers, alternating with pepper and onion chunks.
- Grill over high heat 10-14 minutes, turning, until charred and cooked through.
- Rest 5 minutes, then serve with garlic toum, pita, and pickles.