Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp coriander
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- Skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Ziplock bag
Step-by-step instructions:
1. In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, coriander, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat. Transfer the mixture to a ziplock bag and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the chicken cubes onto skewers, leaving a little space between each piece.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Sprinkle the crumbled feta cheese and chopped Kalamata olives over the skewers.
7. Serve hot with pita bread, hummus, and a Greek salad.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 5g
Protein: 32g
Sodium: 550mg
Sugar: 3g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or lamb.
- Kalamata olives can be substituted with green olives or sun-dried tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add chopped fresh herbs such as parsley, mint, or cilantro to the marinade for extra flavor.
- Serve the skewers with a side of tzatziki sauce for dipping.
- Make a vegetarian version by substituting the chicken with tofu or vegetables such as zucchini, bell peppers, and onions.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Use a meat thermometer to check if the chicken is cooked through. The internal temperature should reach 165°F.
Storage instructions:
Leftover shish taouk can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skewers in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh herbs such as parsley or mint.
Garnishes:
Fresh herbs such as parsley or mint
Pairings:
Pita bread, hummus, Greek salad
Suggested side dishes:
Tabbouleh salad, roasted vegetables, couscous
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is dry, reduce the cooking time or marinate for a longer period of time.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Shish taouk is a popular Middle Eastern dish that originated in Lebanon. It is traditionally made with marinated chicken skewers and served with pita bread, hummus, and a salad.
Flavor profiles:
Savory, tangy, and slightly spicy
Serving suggestions:
Serve hot with pita bread, hummus, and a Greek salad.
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Region: Lebanese