Shish Tawook

Chef

Amanda

INGREDIENTS

Makes 10 skewers.

1 kg (2 lbs) chicken breasts, boneless, skinless, cut into 1-inch cubes

2 Bell Peppers, seeded, large dice

1 Red Onion, large dice

125 mL (1/2 cup) Plain Greek Yogurt

3-4 Garlic Cloves, minced

10 mL (2 tsp) Ginger, minced

15 mL (1 Tbsp) Paprika

15 mL (1 Tbsp) Thyme, dried

15 mL (1 Tbsp) Oregano, dried

60 mL (1/4 cup) Olive Oil

250 mL (1 cup) Lemon Juice

15 mL (1 Tbsp) Ketchup

Salt (to taste)

Pepper (to taste)

PREPARATION

  1. Prepare chicken, pepper and onion. Thread on skewers alternating between chicken and vegetables. Set aside.
  2. In a bowl combine yogurt, garlic, ginger, paprika, thyme, oregano, oil, lemon juice and ketchup. Pour over chicken skewers, place in fridge, and marinate for 24 hours.
  3. Preheat grill and cook chicken skewers until fully cooked.
  4. Serve with Nan Bread. Suggest serving with salads and accompaniments such as: Fattoush or tabbouleh salad, hummus, garlic sauce, pickles, and lemon wedges.