Shish Tawouk (Grilled Chicken with Lemon and Garlic)
Kababs (mashawi/grilled meats) are synonymous with Middle Eastern food, so my first recipe had to be grilled garlic lemon chicken, otherwise known as: shish tawouk. Shish tawouk is such an easy chicken dish to prepare and can be served warm straight from the grill, or cold the next day in a sandwich or with a salad. Let me preface this by saying that not all shish tawouk recipes are created equal, and a recipe for good shish tawouk, like the amazing one I’m going to share with you, is to be treasured! To make juicy shish tawouk, you have to marinate the chicken for a couple of hours, or even better, marinate the chicken overnight. It’s fail-proof and the outcome is always succulently delicious garlicky-lemon chicken. For the sake of efficiency and convenience, use chicken tenders so that you don’t need to fiddle around with skewers!
Prep Ease: No Worries.
Shish Tawouk (Serves 2-4)
1 lb. (500 grams) of chicken tenders
½ cup Greek style yogurt
3 tablespoons extra virgin olive oil
6-8 cloves of mashed/pressed garlic
2 lemons (juice of)
½ teaspoon dried oregano
1 teaspoon shatta (chilli paste or ¼ teaspoon chilli powder)
½ teaspoon cardamom powder (optional)
½ teaspoon coriander
½ teaspoon cumin
1 teaspoon salt
In a freezer bag, add: the yogurt, oil, garlic, lemon juice and spices. Add the chicken and make sure all the pieces are coated with the yogurt. Close the bag and refrigerate until ready to use (2 hoursup to a full day). Heat the grill to medium high (if you’re using a coal fueled grill then lucky you because they’re going to come out even yummier!) and cook uncovered for around 3-5 minutes on each side.