Prep 20 mins
Cook 15 mins
This is an adopted recipe that I selected because it so closely matches my tastes. I do not intend to alter the recipe as it has so many favorable reviews. Once I prepare it, I may annotate the directions based on my experience.
- 6 boneless skinless chicken breasts
- 3 garlic cloves, crushed
- 1⁄4 cup olive oil
- 1 lemon, juice of
- 1 tablespoon paprika
- 1 (6 ounce) can tomato paste
- 1 cup yogurt
- 2 tablespoons sumaq
- 1 teaspoon salt
- 2 teaspoons black pepper
- Cut chicken breasts into pieces for skewers.
- Mix remaining ingredients together to make a marinade.
- Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
- Thread chicken on skewers and grill or cook under a broiler.
This would have made my Lebanese gramma cry, because it was better than anything she ever made! Made a triple batch of this for a family dinner, and everyone raved how it was "just like the aunties" (who have long since passed on). Thank you for bringing back some great memories!
Oh my goodness, this is out of this world! Made this twice and followed the recipe precisely. Marinated chicken for 24 hours the first time and for a couple of days the second time (I try to prep several meals on Sundays for the following week), both times received raving reviews from the family. I served it over rice with some warm pita bread and hummus made by combining in a small food processor a 15oz can of drained garbanzo beans (reserve the liquid), 2 cloves of minced garlic, a dollop of tahini, juice of one lemon, and a healthy pinch of salt. I used some of the reserved garbanzo bean liquid to thin out the hummus. Once in a serving dish, I made a small "trench" in hummus with the back of a large spoon, poured about a tbsp or two of olive oil in the "trench" and sprinkled a little bit of paprika around the edges for granish. The hummus went great with the shish taouk. This is definitely a keeper which will be made in our home weekly. Thank you so much!
OMG - this is FANTASTIC. It's excellent both grilled and simmered on the stove top.
I was out of sumac the first time I made this, but it still tasted amazingly perfect. The whole family loves this. I add a tablespoon of ground thyme to make it more authentically Arabic.
Thank you very much!