Lebanese
Shish Taouk
Yogurt-lemon marinated shish taouk grilled on skewers until smoky and juicy, with garlic, spice, and toum-ready brightness.
6 servings · 30 minutes prep · 12 minutes cook
Ingredients
Main
- 2 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup whole-milk yogurt
- 3 tbsp fresh lemon juice, freshly squeezed
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 6 garlic cloves, grated
- 2 tsp kosher salt
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 10 skewers, soaked if wooden
Directions
Method
- Whisk the whole-milk yogurt, fresh lemon juice, tomato paste, olive oil, garlic, kosher salt, paprika, ground coriander, ground cumin, black pepper, and cinnamon until smooth.
- Add the boneless, skinless chicken thighs, toss until fully coated, cover, and refrigerate for about 8 hours.
- If using wooden skewers, soak them while the chicken marinates. Thread the chicken onto the skewers with a little space between pieces so heat can reach the edges.
- Heat a charcoal or gas grill to medium-high. Grill the skewers, turning often, until charred in spots and the thickest pieces register {{temperature:175°F}}, 10-12 minutes.
- Rest the skewers for 5 minutes before serving with toum, pita, pickled turnips, and salad.
