2poundsboneless skinless chicken breast cut into 1-inch chunks
Marinade:
½cupplain yogurt
1lemonjuiced + zest from half of it
3tablespoonsavocado oil
3-4garlic clovescrushed
1tablespoontomato paste
1teaspoonpaprika
½teaspooncinnamon
½teaspoonoregano
½teaspoonground ginger
1teaspoonkosher salt
¼teaspoonblack pepper
Optional to serve with
lettucecucumbers, tomatoes, red onion, yogurt, pita bread
Instructions
Cut the 2 pounds boneless skinless chicken breast into 1-inch chunks.
In a large bowl, add all the marinade ingredients (½ cup plain yogurt, 1 lemon, 3 tablespoons avocado oil, 3-4 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon paprika, ½ teaspoon cinnamon, ½ teaspoon oregano, ½ teaspoon ground ginger, 1 teaspoon kosher salt, and ¼ teaspoon black pepper) and whisk until well combined.
Stir in the chicken chunks. Marinate for at least 30 minutes before threading the chicken onto skewers.
Preheat your grill or a large heavy-bottom grill pan to medium heat. Add skewers and grill, flipping them every couple of minutes; it should take about 10-12 minutes in total.
Serve with crunchy veggies like lettuce, yogurt, and warm pita bread if desired. Enjoy!
Notes
This recipe was inspired and adapted from my friend Feel Good FoodieStorage: Shish Tawook is best served on the same day. If you do have leftovers, you can store them in an airtight container in the fridge for up to 4 days. You may reheat it in the microwave. If you prefer to reheat in a toaster oven, make sure you wrap up the chicken in foil to prevent them from drying out.Marinade: The longer you marinate the chicken shish Tawook, the better. At the very minimum, you should marinate for 30 minutes to 4 hours. If you can make it the night before and allow it to marinate in the fridge overnight, that would be ideal.Nutrition Facts: We use a computerized system to calculate the nutritional values. Please note that the values will vary based on the ingredients you use and substitute.