Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 8-10 skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, paprika, cumin, turmeric, cinnamon, salt, and black pepper.
2. Add chicken to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated chicken, onion, and bell peppers onto skewers, alternating between chicken and vegetables.
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are slightly charred.
6. Remove skewers from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 8g
- Protein: 33g
Substitutions for ingredients:
- Chicken: can be substituted with turkey or beef
- Yogurt: can be substituted with sour cream or buttermilk
- Red onion: can be substituted with white onion or shallots
- Red and green bell peppers: can be substituted with any other vegetables of your choice
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the marinade for extra flavor.
- Serve skewers with a side of tzatziki sauce or hummus.
- Use the same marinade for grilled chicken breasts or thighs.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut chicken and vegetables into uniform sizes for even cooking.
- Don't overcrowd the skewers to ensure even cooking.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve skewers on a platter with a side of tzatziki sauce or hummus.
- Garnish with chopped fresh herbs or lemon wedges.
Pairings:
- Serve with a side of rice pilaf or grilled vegetables.
Suggested side dishes:
- Greek salad
- Roasted potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If chicken is not cooked through, continue grilling for a few more minutes until fully cooked.
- If vegetables are burning, move them to a cooler part of the grill or reduce the heat.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Food history:
- Shish Taouk is a popular Middle Eastern dish that originated in Lebanon and is now enjoyed throughout the region.
Flavor profiles:
- The marinade for these skewers is a combination of tangy, spicy, and savory flavors.
Serving suggestions:
- Serve skewers as a main dish for a summer barbecue or as an appetizer for a party.
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Region: Middle Eastern