AUTHENTIC Lebanese Chicken Kabobs | Shish Tawook

Serves 1
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Directions

  1. 1Add yogurt, olive oil, lemon juice, garlic, tomato paste, paprika, cinnamon, ginger, oregano, salt, and pepper to a measuring cup or bowl.
  2. 2Add yogurt, olive oil, lemon juice, garlic, tomato paste, paprika, cinnamon, ginger, oregano, salt, and pepper to a measuring cup or bowl.
  3. 3Add yogurt, olive oil, lemon juice, garlic, tomato paste, paprika, cinnamon, ginger, oregano, salt, and pepper to a measuring cup or bowl.
  4. 4Whisk all the marinade ingredients together until well blended.
  5. 5Whisk all the marinade ingredients together until well blended.
  6. 6Whisk all the marinade ingredients together until well blended.
  7. 7Transfer the prepared marinade over the chicken chunks in a bowl.
  8. 8Transfer the prepared marinade over the chicken chunks in a bowl.
  9. 9Transfer the prepared marinade over the chicken chunks in a bowl.
  10. 10Stir the chicken to ensure it is fully coated in the marinade.
  11. 11Stir the chicken to ensure it is fully coated in the marinade.
  12. 12Stir the chicken to ensure it is fully coated in the marinade.
  13. 13Cover the bowl and place it in the fridge to marinate for at least four hours, or preferably overnight.
  14. 14Cover the bowl and place it in the fridge to marinate for at least four hours, or preferably overnight.
  15. 15Cover the bowl and place it in the fridge to marinate for at least four hours, or preferably overnight.
  16. 16Once the chicken is marinated, thread the chicken onto skewers, adding onion wedges in between for extra flavor.
  17. 17Once the chicken is marinated, thread the chicken onto skewers, adding onion wedges in between for extra flavor.
  18. 18Once the chicken is marinated, thread the chicken onto skewers, adding onion wedges in between for extra flavor.
  19. 19Grill the skewers on medium heat for about five to seven minutes per side, depending on the thickness of the chicken.
  20. 20Grill the skewers on medium heat for about five to seven minutes per side, depending on the thickness of the chicken.
  21. 21Grill the skewers on medium heat for about five to seven minutes per side, depending on the thickness of the chicken.
  22. 22Ensure the internal temperature of the chicken is between 160 and 165 degrees Fahrenheit using a thermometer.
  23. 23Ensure the internal temperature of the chicken is between 160 and 165 degrees Fahrenheit using a thermometer.
  24. 24Ensure the internal temperature of the chicken is between 160 and 165 degrees Fahrenheit using a thermometer.
  25. 25To serve, spread garlic sauce generously on pita bread.
  26. 26To serve, spread garlic sauce generously on pita bread.
  27. 27To serve, spread garlic sauce generously on pita bread.
  28. 28Place a chicken skewer on the pita bread with some pickles and any other desired vegetables.
  29. 29Place a chicken skewer on the pita bread with some pickles and any other desired vegetables.
  30. 30Place a chicken skewer on the pita bread with some pickles and any other desired vegetables.
  31. 31Roll up the pita into a sandwich and cut it in half.
  32. 32Roll up the pita into a sandwich and cut it in half.
  33. 33Roll up the pita into a sandwich and cut it in half.

Ingredients

  • 2 pounds boneless, skinless chicken breast cut into large chunks
  • 2 pounds boneless, skinless chicken breast cut into large chunks
  • 2 pounds boneless, skinless chicken breast cut into large chunks
  • 0.5 cup plain whole milk yogurt
  • 0.5 cup plain whole milk yogurt
  • 0.5 cup plain whole milk yogurt
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 6 garlic cloves crushed
  • 6 garlic cloves crushed
  • 6 garlic cloves crushed
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • onions
  • onions
  • onions
  • pita bread
  • pita bread
  • pita bread
  • garlic sauce
  • garlic sauce
  • garlic sauce
  • pickles
  • pickles
  • pickles
  • other vegetables
  • other vegetables
  • other vegetables

Equipment

whiskforkbowlfridgeskewersgrillgrill panthermometer

Tips

  • The yogurt helps break down the protein, making the chicken ultra juicy, super tender, and very flavorful.
  • Marinate the chicken for at least four hours, or even overnight, for best results.
  • Use a thermometer to ensure the internal temperature is between 160 and 165 degrees Fahrenheit.