Shish Tawook Mediterranean Chicken Shish Kabob Recipes

SHISH TAWOOK

Steps:

• In a large bowl, add the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the seasoning and salt/pepper) and whisk to combine.
• Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
• Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
• Grill on medium heat for 5-8 minutes per side.
• Serve with pita bread, lettuce and garlic sauce, if desired.

SHISH TAWOOK (MEDITERRANEAN CHICKEN KABOBS)

Steps:

• Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
• Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
• Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

SHISH TAWOOK GRILLED CHICKEN

Steps:

• Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.

SHISH TAWOOK CHICKEN RECIPE - GRILLED CHICKEN KABOBS WRAPS

Steps:

• Cut the chicken breasts into cubes of about 2 inches each. The cubes shouldn't be too small otherwise they'll dry quickly on the grill.
• Place chicken cubes in a bowl, add all marinade ingredients and rub with hands until all ingredients assimilated well.
• Let marinate in a covered container in the fridge for at least 4 hours, preferably overnight.
• Skewer the chicken right before grilling.
• Grill on a BBQ on medium heat for 12-15 minutes maximum turning frequently. Overcooking can dry the chicken.
• Alternatively, you can lay the skewers on the edges of a deep Pyrex dish and bake in the oven at 400F for 15 mins.
• Once cooked, remove the chicken cubes and place in a pot while covering the lid tightly. Let rest for 5 minutes to help the chicken self-steam and turn juicier and softer.
• Spread 1 teaspoon of Lebanese garlic paste along the center/diameter of a pita bread.
• Add 4-5 chicken kabobs.
• Garnish with salted cucumber pickles, French fries, grilled tomatoes or peppers (optional)., Roll and enjoy. You could also toast the wrap roll through a panini grill for 2-3 minutes.