Ok so who doesn’t like chicken skewers? This one is a particular favorite of mine. It’s mild and succulent pieces of chicken. And healthy too! Ok! Just kidding! Well, it’s much more healthy than the deep fried stuff! So memories flood back every time I make this. There was this teeny tiny restaurant somewhere in Karama, Dubai called Al Damyathi. I have fond memories of have the best shish tawook, hommous, baba ganoush, pita bread and tabouleh from this place. The waiters all had the Lebanese attire and hats which just made it all the more authentic. I have always felt that this recipe is very similar to the Greek souvlakis! Did I tell you guys about the Greek restaurant that my husband and I went to on our trip to Melbourne? Stalactites, that’s what were we went! The food was delicious! Ok ok! No more rants! Here is the recipe for the shish tawook.
Yield: 2 servings Prep Time: 15 minutes
Cook Time: 15 minutes Total Time: 8 hours 30 minutes
Boneless chicken breast/ thighs- 500gms, cubed
Lemon juice- 1 cup, freshly squeezed
Garlic- 15 cloves, minced
Plain Greek yogurt- 6 tbsp
Olive oil- 6 tbsp
Apple cider vinegar- 2 tbsp
Ground oregano- 1/2 tsp
Paprika- 1/2 tsp
Salt- 1/2 tsp
Tomato paste- 1 tsp
Onions- 1 large, cut into large cubes
Tomato- 1 large, de-seeded and cut into large cubes
Mix all the ingredients together along with the cubed chicken.
Place it in a container and keep in the refrigerator overnight.
Skewer the chicken, onion and tomato alternately just before grilling.
Grill them on medium heat in frying pan for 12-18mins or in the oven for 20 mins at 180-degree celsius.
As soon as you remove the skewers from the grill, keep them in a warm pot for at least 10mins. This helps in keeping the chicken really moist.
Best served with garlic paste and pita bread.