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Israeli Chicken Shish Tawook
Tender, marinated chicken skewers grilled to perfection, infused with a vibrant blend of yogurt, lemon, garlic, and Middle Eastern spices. A popular choice for gatherings and everyday meals.
ð§ ææ
- 1 kg Boneless, skinless chicken thighs(cut into 1.5-inch pieces)
- 1 cup Plain yogurt
- 1/4 cup Lemon juice
- 4 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1/2 tsp Black pepper
ðšâð³ äœãæ¹
- 1
In a large bowl, whisk together yogurt, lemon juice, minced garlic, olive oil, paprika, cumin, coriander, turmeric, salt, and pepper.
ð¡ ããã®ã³ã: Ensure all spices are well combined. - 2
Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 3
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
ð¡ ããã®ã³ã: Soaking skewers is crucial for grilling. - 4
Thread the marinated chicken onto the skewers, leaving a small space between each piece.
ð¡ ããã®ã³ã: Do not overcrowd the skewers. - 5
Preheat grill to medium-high heat. Grill the skewers for 6-8 minutes per side, or until the chicken is cooked through and has nice char marks.
ð¡ ããã®ã³ã: Internal temperature should reach 165°F (74°C). - 6
Remove from grill and let rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âChicken thighs are recommended for their tenderness and flavor, but chicken breast can be used if preferred.
- âAdjust the spice levels to your preference.
- âServe with pita bread, tahini sauce, and a fresh salad for a complete meal.
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- Add chunks of bell peppers and onions to the skewers for a more colorful and flavorful dish.
- Marinate with a touch of harissa paste for a spicy kick.