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 pomegranate molasses
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- Skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the Greek yogurt, olive oil, pomegranate molasses, minced garlic, paprika, cumin, cinnamon, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat. Cover 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 skewers, leaving a little space between each piece.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 10g
- Protein: 38g
- Sodium: 200mg
- Sugar: 7g
Substitutions for ingredients:
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Pomegranate molasses: If you can't find pomegranate molasses, you can substitute it with balsamic vinegar or honey.
Variations:
- Add vegetables: You can add vegetables like bell peppers, onions, and cherry tomatoes to the skewers.
- Make it spicy: Add some red pepper flakes or cayenne pepper to the marinade for some heat.
- Use different herbs and spices: You can experiment with different herbs and spices like oregano, thyme, and coriander.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcrowd the skewers. Leave a little space between each piece of chicken to ensure even cooking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover shish taouk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the shish taouk, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the shish taouk on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs like parsley or cilantro
- Lemon wedges
Pairings:
- Serve the shish taouk with some rice pilaf or a salad.
Suggested side dishes:
- Hummus and pita bread
- Tabbouleh salad
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, it may not be ready to flip yet. Wait a few more minutes before trying to turn it over.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Shish taouk is a popular Middle Eastern dish that originated in Lebanon.
Flavor profiles:
- The chicken is marinated in a tangy and slightly sweet mixture of Greek yogurt, olive oil, and pomegranate molasses. The spices like paprika, cumin, and cinnamon add warmth and depth of flavor.
Serving suggestions:
- Serve the shish taouk with some fresh herbs and lemon wedges for a bright and fresh flavor.
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Region: Middle Eastern