A kitchen grows richer with every dependable recipe we add to it; today, that recipe is Shish Tawook / Middle Eastern Chicken Skewers. I like to let a main dish take center stage and keep everything around it relaxed. There is a familiar hospitality in these Middle Eastern flavors that I never tire of. Make it your own where the recipe allows, then pass the plate around generously.
Ingredients
- 5-2 lb. Boneless skinless chicken thighs, cubed
Marinade
- 1 shallot
- 5 cloves garlic
- 1/4 cup olive oil
- 1/4 cup full fat Middle East yogurt
- 3 tbs. Lemon juice
- 1/2 tsp. Harrisa (hot pepper paste) optional
- 1 tbs. Red pepper paste
- 1 tbs. Tomato paste
- 1 tsp. Oregano
- 1/4 tsp. Cinnamon
- 1/4 tsp. Black pepper
- 1 tsp. Salt
Dipping sauce
- 2 tbs. Reserved marinade
- 1 tbs. Mayonnaise
- 2 tbs. Sour cream
Instructions
- Blend the marinade until smooth.
- Add the cubed chicken and marinade to a ziplock back (reserve 2 tablespoons of the marinade to make the dipping sauce) marinate the chicken for at least four hours, preferably overnight.
- If using wooden skewers soak in water for at least one hour.
- Turn the oven to broil on medium.
- Thread the chicken cubes on the skewers, push close so the chicken stays juicy.
- Place the skewers on a parchment lined tray.
- Place the tray in the oven one shelf away from the broiler and broil for 18-20 minutes making sure to turn the skewers half way through.
- Serve next to fries, hummus, mutabal and the dipping sauce also pita bread if you like. I personally like it wrapped in lettuce.