Grilled Chicken Shish Tawook
This is a grilled chicken Shish Tawook recipe with a marinade based on yogurt, vinegar, olive oil, and lemon, along with onion powder, garlic powder, ginger, white pepper, cardamom, curry, salt, and pepper paste. Marinate the chicken for 3 to 4 hours, then grill it in the oven using only the top broiler at 200°C, turning the skewers. Serve with grilled vegetables, with an optional sauce of roasted garlic, olive oil, basil, Parmesan, cilantro, and mayonnaise.
Marinated grilled chicken skewers or pieces.
Like Middle Eastern chicken kebabs.
Marinate the chicken well so it stays juicy on the grill.
Ingredients
- 2 kg Chicken breast
- Mushrooms
- Cherry tomatoes
- Mixed-color bell peppers
- Onion
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger
- 1 teaspoon White pepper
- ½ teaspoon Cardamom
- 1 teaspoon Curry
- 1 tablespoon Salt
- 1.5 tablespoons Pepper paste
- ½ cup Olive oil
- ¼ cup Vinegar
- Juice of ½ lemon Juice of ½ lemon
- 3/4 cup Yogurt
- Fresh crushed garlic
- Instead of olive oil if unavailable Mazola oil
- If parchment paper is unavailable Plastic wrap
- A light drizzle for the vegetables Oil
- A pinch Black pepper
- Metal skewers
- Wooden skewers
- Roasted garlic
- A little Basil
- Mentioned as another name for basil Basil
- A little Parmesan cheese
- A little Fresh cilantro
- To serve with the sauce Mayonnaise
- Bread
- A little Parsley
Instructions
- In a large bowl, combine the juice of ½ lemon with ¼ cup vinegar, ½ cup olive oil, and 3/4 cup yogurt.
- In the same bowl, add 1 teaspoon curry, 1 tablespoon salt, 1 teaspoon white pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ginger, ½ teaspoon cardamom, and 1.5 tablespoons pepper paste.
- In the same bowl, add the 2 kg chicken breast, cut into cubes.
- In the same bowl, add the mushrooms, and set the cherry tomatoes, mixed-color bell peppers, and onion aside if you want to skewer them later.
- In the refrigerator, leave the marinated chicken for at least 4 hours; according to the chef, 3 hours is preferred as the minimum.
- In a baking tray, place a sheet of parchment paper.
- In the same tray, place the onion, cherry tomatoes, and mixed-color bell peppers with a light drizzle of oil, a pinch of salt, and a pinch of black pepper.
- Thread the chicken pieces with the mushrooms and vegetables neatly onto water-soaked grilling skewers.
- In the oven, turn on only the top broiler at 200°C.
- In the oven, place the tray on the upper rack and turn the skewers during grilling until browned and cooked through.
- In a small oven-safe bowl, place the roasted garlic with a little olive oil and a very small pinch of salt, then put it in the oven.
- In a small bowl, mash the roasted garlic with the oil, then add basil and/or basil, Parmesan cheese, and fresh cilantro if you want the optional sauce.
- On a serving platter, arrange the bread with parsley, sliced onion, and pepper paste with a little olive oil if you want the method shown by the chef.
- On a serving platter, remove the shish from the skewers and place it over the bread, then serve with the optional sauce or with mayonnaise.