Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small cubes
- 1/2 cup plain Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 4-6 pita pockets
- Lettuce, tomato, and cucumber slices for serving
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic, paprika, cumin, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken cubes onto skewers, leaving a little space between each piece.
5. Grill the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
6. Remove the chicken from the skewers and set aside.
7. Warm the pita pockets on the grill or in the oven.
8. Stuff each pita pocket with lettuce, tomato, cucumber slices, and chicken.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Marinating time: 1 hour or overnight
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 12g
- Carbohydrates: 22g
- Protein: 25g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or tofu for a vegetarian option.
- Regular yogurt can be used instead of Greek yogurt.
- Lime juice can be used instead of lemon juice.
- Any type of lettuce, tomato, or cucumber can be used for serving.
Variations:
- Add sliced red onion or pickles to the pita pockets.
- Serve with a side of hummus or tzatziki sauce.
- Add chopped fresh herbs, such as parsley or cilantro, to the marinade.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the chicken on the skewers to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pita pockets on a platter with extra lettuce, tomato, and cucumber slices for a colorful presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, over the pita pockets before serving.
Pairings:
- Serve with a side of tabbouleh salad or roasted vegetables.
Suggested side dishes:
- Hummus and pita chips
- Greek salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is dry, make sure not to overcook it on the grill.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the 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 and beyond.
Flavor profiles:
- Shish taouk is a flavorful and aromatic dish that combines tangy lemon juice, smoky paprika, and fragrant garlic and cumin.
Serving suggestions:
- Serve the pita pockets with a side of hummus or tzatziki sauce for dipping.
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Region: Middle Eastern