Chicken Shish Tawook Grilled Skewers
 
Prep time
Cook time
Total time
 
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Ingredients
  • Marinade:
  • 10 cloves garlic, crushed
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp smoked paprika
  • 1 tsp ground cardamom
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 lemon, juice and zest
  • ¼ cup olive oil
  • ½ cup plain yogurt
  • 1 Tbsp tomato paste
  • ½ cup fresh cilantro (leaves and stems), finely chopped
  • ½ cup walnuts, finely chopped
  • .
  • Quick-pickled red onions:
  • 1 red onion, halved and thinly sliced
  • ½ cup apple cider vinegar
  • 1 tsp salt
  • 1 Tbsp sugar
  • ½ tsp whole black peppercorns
  • ~ 1-2-2/3 cup water
  • .
  • Extra Lemony Hummus:
  • 1 large tin chickpeas, drained and rinsed
  • 2 cloves garlic, crushed
  • ½ tsp salt, plus more to taste if needed
  • ½ tsp ground cumin
  • ½ tsp sumac (optional)
  • 1½ large lemons, juice and zest
  • ~1/3-1/2 cup olive oil
  • .
  • 4 chicken breasts, sliced into strips or cubes
  • Pita breads
  • 1 pomegranate, seeded (garnish)
  • 1 small bunch fresh parsley, coarsely chopped (garnish)
Instructions
  1. For the chicken: In a large bowl, mix all marinade ingredients together. Add chicken strips and toss to coat. Cover and refrigerate for at least 3 hours or, ideally, overnight.
  2. For the quick-pickled red onions: In a small saucepan, mix together vinegar, salt and sugar over medium heat until the dry ingredients are dissolved. Place onions in a clean glass jar and pour vinegar over top. Add peppercorns and top up with water until all the onions are submerged. Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you're not eating them right away, pop them in the refrigerator to store.
  3. For the hummus: Add all ingredients except the olive oil to a food processor. Blend on high until smooth and then scrape down the sides with a spatula. Start the food processor again and pour the olive oil in slowly until fully combined and smooth.
  4. For the chicken: Once the chicken is marinated, transfer the meat to the skewers. Cook on a barbecue until the meat is tender then serve immediately with pita breads, hummus, pickled red onions, pomegranate seeds and a sprinkle of fresh parsley.
Recipe by Port and Fin at https://portandfin.com/chicken-shish-tawook-grilled-skewers/