Lebanese Chicken Shish Taouk with Extra Garlicky Toum
Ingredients
- 600-800 boneless skinless chicken thighs cute into bite size pieces
- 50ml lemon juice
- 100ml natural/greek yoghurt
- 50ml olive oil
- 2 tsp finely grated garlic
- 2 tsp tomato purée
- 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
- 1 red onion, 1 bell pepper chunky chopped
Preparation
Put the all the ingredients except the chicken in a mixing bowls and stir well to combine. Then add the chicken and mix until the chicken is well coated all over. Cover and refrigerate for 6-24 hours
If using wooden skewers soak in water for 30 mins before use. Divide the chicken between the skewers (200g each for a large, 150g each for medium) thread and tightly packed the chicken and pepper or onion pieces if you are adding them down the pointed end of the skewer
To cook - BBQ or put under a hot grill for around 5 mins on both sides
To serve, stand the skewers upright and slice the chicken off in a downward motion with a knife on each side