Shish Taouk

Ingredients

• 2⅔ cloves garlic, minced
• ⅓ ⅛ pounds boneless, skinless chicken breast or thighs, cut into ⅓-inch cubes
• ⅛ cup plain yogurt
• ⅔ tablespoons freshly squeezed lemon juice
• ⅔ tablespoons olive oil
• ⅔ teaspoons ground cumin
• ⅓ teaspoon ground coriander
• ⅛ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 3⅓-4 wooden skewers, soaked in water for 10 minutes
• ⅓ large onion, thinly sliced
• ⅓ large red bell pepper, seeded and cut into ⅓-inch pieces
• ⅔ large tomatoes, cut into ⅓-inch wedges

Method

1. 1Preheat grill to medium-high heat. Thread chicken, onion, bell pepper, and tomatoes onto skewers, leaving a small space between each piece.
2. 2In a large bowl, whisk together yogurt, lemon juice, olive oil, cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Add the chicken cubes and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. 3Remove the skewers from the refrigerator and let sit at room temperature for 10-15 minutes. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
4. 4Let the skewers rest for 5 minutes before serving.
5. 5Serve the skewers hot, garnished with chopped fresh parsley or cilantro, if desired.
6. 6Offer additional lemon wedges on the side for squeezing over the skewers.

Goes well with

• Cabbage Slaw35 kcal
  Tangy, crunchy, herbal
• Fried Plantains140 kcal
  Savory, sweet, crispy

Nutrition per serving