Chicken Shish Taouk
FAQ
Chef’s Tips
- Don’t cut the chicken too small. Medium-sized pieces stay juicier on the grill.
- Marinate ahead. Overnight is ideal when you have the time.
- Watch the heat. Medium heat gives the chicken time to cook through without burning the marinade.
- Add a little onion: Thread pieces of onion between the chicken pieces on each skewer. They’ll get lightly charred and add a little sweetness as they cook.
Chicken Shish Taouk
Juicy, garlicky chicken with a little tang from lemon and yoghurt and just enough spice to keep things interesting. Shish Taouk is one of those meals that’s easy to throw together ahead of time and even better when everyone gets to build their own plate with warm pita, garlic sauce, pickles and fresh veggies.
Equipment
- 8-10 skewers (soaked)
Ingredients
- 2 lb boneless, skinless chicken breasts cut into medium-sized chunks
- ½ cup plain yoghurt
- ¼ cup lemon juice
- ¼ cup olive oil
- 6 garlic cloves crushed
- 1 tbsp tomato paste
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
For Serving
- pita
- garlic sauce
- lettuce
- tomatoes
- onions
- pickled turnips
- any other of your favourite toppings.
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, tomato paste, paprika, oregano, salt and black pepper.
- Add the chicken and toss until well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Thread the marinated chicken onto skewers, placing pieces of onion between the chicken pieces.
- Preheat the grill to medium heat. Grill the skewers for 5–8 minutes per side, turning as needed, until the chicken is cooked through and lightly charred.
- Serve hot with warm pita, garlic sauce, lettuce, tomatoes, pickled turnips and any other toppings you like.
Notes
Variations
- Chicken thighs: Swap the chicken breasts for boneless, skinless chicken thighs for an even juicier result.
- Vegetable skewers: Add chunks of bell pepper, onion or zucchini to separate skewers and grill alongside the chicken.
- Make it a platter: Skip the skewers when serving and pile the chicken onto a platter with pita, hummus, tabbouleh or fattoush, pickles and garlic sauce.
- Leftovers: Store cooled chicken in an airtight container in the refrigerator for 3–4 days.
- Freezer: Freeze cooked chicken in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Oven: Heat at 350°F (175°C), loosely covered with foil, for 10–12 minutes or until warmed through.
- Stovetop: Heat a skillet over medium heat with a small splash of olive oil. Cook for 3–4 minutes, turning occasionally.
- Microwave: Place the chicken in a microwave-safe dish, cover with a damp paper towel and heat in 1-minute intervals until warmed through.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
