Shish Tawook Grilled Chicken
Ingredients
- 8 large pieces chicken fillet
Marinade
- 1 cup yogurt
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 1/4 cup white vinegar
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cardamom
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed chili
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 2 teaspoons salt
Garlic sauce
- 2 cups water
- 6 tablespoons starch
- 1 teaspoon salt
- 4 cloves crushed garlic
- 1/2 cup corn oil
- 1/2 teaspoon citric acid
Vegetables
- small tomatoes
- small onions
- small mushrooms
- cut bell peppers
Serving suggestions
- Arabic bread
- onion
- parsley
- pickles
Preparation
Cut the chicken into approximately 1-inch cubes.
Prepare the marinade by mixing yogurt, olive oil, fresh lemon juice, soy sauce, white vinegar, tomato paste, paprika, ground cardamom, garlic powder, onion powder, crushed chili, turmeric, black pepper, ground coriander, and salt in a bowl until combined.
Marinate the chicken for several hours or overnight. If time is short, you can grill without marinating, but marinating improves flavor and tenderness.
Line a large baking sheet with parchment paper.
Thread the chicken and vegetables alternately onto wooden or metal skewers, place on the baking sheet, and brush with olive oil or use a spray for even distribution.
Preheat the oven grill and grill the skewers for about 20 minutes, turning occasionally to ensure even browning.
For the garlic sauce, in a small saucepan, combine water and starch, heat on low heat while stirring continuously with a whisk until smooth and thickened. Transfer to a wide plate and let cool slightly at room temperature.
In a blender, add the cooled starch mixture, crushed garlic, and salt (do not add citric acid yet). Blend while slowly adding corn oil in a thin stream until emulsified and the mixture thickens. You may not use all the oil. Then add citric acid and blend until smooth and white like mayonnaise.
Place the garlic sauce in a glass container and refrigerate for about an hour before serving.
