Lebanese Chicken Shish Taouk
Ingredients
- 600g boneless skinless chicken thighs
- 50ml lemon juice
- 100ml natural or Greek yogurt
- 50ml olive oil
- 2 tsp finely grated garlic
- 2 tsp tomato puree
- 1/2 tsp dried oregano
- 3/4 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/4 tsp sumac (optional)
- 1 tsp sea salt
Optional vegetables
- 1 red onion
- 1 bell pepper
Preparation
Put all the ingredients except the chicken in a mixing bowl and stir well to combine, then add the chicken and mix until well coated all over, cover and refrigerate for 6-24 hours
If using wooden skewers, soak them in water for 30 minutes before use, divide the chicken between the skewers (200g each for large, 150g each for medium), and thread and tightly pack the chicken and pepper or onion pieces if adding them down the pointed end of the skewer
To cook, use a BBQ or put under a hot grill for around 5 minutes on both sides
To serve, stand the skewers upright and slice the chicken off in a downward motion with a knife on each side
