Shish Taouk (Chicken Kabobs)

Sue Lau's Note:

Great for cooking outdoors when weather permits.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 1/2 lbs boneless chicken breasts, cut into chunks
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon baharat, spice
• 2 tablespoons tomato paste
• 1 cup Greek yogurt (plain)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 12 -15 bamboo skewers, soaked

For toum sauce

• 2 garlic cloves, crushed
• 1/2 cup vegetable oil
• 3 tablespoons mayonnaise
• 1/2 lemon, juice of
• salt & pepper, to taste

Directions:

1. Soak bamboo skewers, if using, for about an hour (soak extra and freeze any unused ones for later).
2. Stir together ingredients and allow chicken to marinate in it for at least an hour, preferably more.
3. Skewer chicken.
4. Cook skewers on the grill or under the broiler until cooked through (time will vary with size of chunks).
5. To make toum sauce, grind the garlic with the salt in a mortar until it is pasty.
6. Mix in the lemon and mayonnaise, and very slowly add oil, whisking as you go.
7. Add salt and pepper to taste.
8. Serve sauce with kabobs.

Reviews

[Katanashrp]

Very authentic and flavorful. The only change I would make is to reduce the oil by half in the Toum part of the recipe. Otherwise, it was perfect. Thank you.