What is it with food on a skewer that makes it so appealing? Is it more fun to eat? Is it the individual portions? Ease of handling? Or, does it remind us of our childhood love for Popsicles and lollipops? I don’t know... All I know is that this is one of my favorite recipes for chicken and I do have many.
The recipe I am sharing with you today is the result of so much trial and error. You see, shish tawook is a famous Middle Eastern dish that you will find on the menu of each and every restaurant that serves Mediterranean food and I am nothing if I don’t love a challenge. All I have to say about this recipe is... We don’t order shish tawook when we eat out any more.
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- 1 tablespoon tomato paste
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 3/4 tablespoons mustard
- 1 tablespoon soy sauce
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 -3 boneless skinless chicken breasts, cubed
- Vegetable oil, for coating the grill
In a bowl, combine all of the ingredients except for the chicken and oil and stir until well combined. Add the chicken and make sure to coat all of the pieces evenly. Marinate overnight (if you don’t have time, anything over ½ hour is fine). Skewer the chicken and preheat the grill on medium-high heat.
Lightly oil the grill and cook the chicken until the juices run clear and a thermometer inserted into the center of the meat registers 165 degrees, about 5-7 minutes. Turn the pieces occasionally to cook all of the sides evenly.* Remove from heat and serve.