Ingredients:
For the marinade:
1 cup plain yogurt
1/4 cup olive oil
1/4 cup lemon juice
5 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon ground paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon black pepper
For the chicken:
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Wooden or metal skewers
Directions:
Prepare the marinade: In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, tomato paste, paprika, cumin, coriander, cinnamon, turmeric, salt, and black pepper until well combined.
Marinate the chicken: Add the chicken cubes to the marinade, stirring to coat all pieces evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
Preheat the grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Skewer the chicken: Thread the marinated chicken cubes onto the skewers, dividing the pieces evenly.
Grill the chicken: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C).
Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve the Shish Taouk with warm pita bread, garlic sauce (toum), and a fresh salad. Enjoy your flavorful Middle Eastern Chicken Skewers!
