Description
Succulent Lebanese shish tawook invites grill masters into a world of Mediterranean magic. Marinated chicken skewers promise tangy, tender bites that transport you directly to Beirut’s bustling street corners.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts (cut into cubes)
Marinade Base:
- 1 cup yogurt (plain or Greek)
- 2 lemons (zested and juiced)
- 2 tablespoons olive oil
Spices and Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon 7-spice (Baharat) (or equal parts ground cumin, coriander, and cinnamon)
- 1 teaspoon chili flakes (optional, for heat)
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 4 garlic cloves (finely minced)
Instructions
- Craft a vibrant marinade by blending tangy yogurt, zesty lemon essence, freshly squeezed citrus juice, fragrant olive oil, crushed garlic, and aromatic spices in a spacious mixing vessel until achieving a silky, uniform consistency.
- Gently immerse pristine chicken cubes into the prepared marinade, ensuring each morsel is thoroughly coated and embraced by the flavorful mixture.
- Seal the marinating container and allow the chicken to luxuriate in the refrigerator, absorbing complex flavors for a minimum of 60 minutes, or ideally overnight for maximum taste development.
- Carefully thread the marinated chicken pieces onto pre-soaked wooden skewers or sturdy metal alternatives, arranging them with precision and discarding any residual marinade.
- Ignite the grill to medium-high temperature, lightly brushing the grates with oil to prevent sticking and create enticing grill marks.
- Position the prepared skewers on the heated grill, rotating periodically to ensure uniform cooking and achieving a perfectly golden exterior with an internal temperature of 170°F (77°C).
- Transfer the succulent grilled skewers to a serving platter, accompanied by traditional Middle Eastern sides like warm pita bread, creamy garlic sauce, smooth hummus, fluffy rice, or crisp salad.
Notes
- Maximize flavor by marinating chicken for 8-12 hours, allowing spices to deeply penetrate the meat.
- Choose boneless, skinless chicken breasts or thighs for tender and juicy results, ensuring even cooking and better absorption of marinade.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning and potential fire hazards during cooking.
- Adjust spice levels by adding more paprika or cayenne for extra heat, or reducing for a milder taste without compromising traditional flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 53 g
- Cholesterol: 110 mg