Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- Salt and pepper, to taste
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, cinnamon, salt, and pepper.
2. Add the chicken cubes to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken cubes onto the soaked wooden skewers, leaving a little space between each piece.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the outside.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 4g
Protein: 38g
Sodium: 230mg
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Plain yogurt can be substituted with sour cream or buttermilk.
- Olive oil can be substituted with vegetable oil or canola oil.
- Lemon juice can be substituted with lime juice or vinegar.
- Spices can be adjusted to taste.
Variations:
- Add vegetables such as bell peppers, onions, or cherry tomatoes to the skewers.
- Serve with a side of rice or pita bread.
- Top with a drizzle of tahini sauce or tzatziki sauce.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of rice or pita bread.
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is not cooking evenly, adjust the heat on the grill or move the skewers to a cooler part of the grill.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Shish Taouk is a popular Middle Eastern dish that originated in Lebanon and is now enjoyed throughout the region. The name "Shish Taouk" means "skewered chicken" in Arabic.
Flavor profiles:
Shish Taouk Kebabs are flavorful and aromatic, with a blend of spices that includes paprika, cumin, coriander, turmeric, and cinnamon. The marinade of yogurt and lemon juice tenderizes the chicken and adds a tangy flavor.
Serving suggestions:
Serve the Shish Taouk Kebabs with a side of rice or pita bread and a fresh salad for a complete meal.
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Region: Middle Eastern