Lebanese Shish Taouk Chicken Skewers with Yogurt and Red Onion Dip Poultry


From the kitchen of Erin view more

Prep time: 30 Minutes

Serving size: 4


Lebanese Shish Taouk (Chicken Skewers)
- Juice from 4 whole lemons
- 2 T EVOO
- 8 cloves garlic, chopped
- 1/2 t cumin
- 1/2 t cayenne
- 1/2 t paprika
- 2 t brown sugar
- 1/2 t unrefined sea salt
- 1/2 t pepper
- 1/2 cup shaved almonds
- 2 lbs boneless, skinless chicken breasts, cut into 1 inch cubes

Yogurt and Red Onion Dip
- 1 T EVOO
- 3/4 cup minced red onion
- 3-4 cloves garlic, crushed
- 1/2 t cardamom
- 1 t cinnamon
- 1/2 t unrefined sea salt
- 1/8 t cayenne
- 2 t sugar
- 2 T tahini
- 1 cup whole milk Greek-style plain yogurt


Lebanese Shish Taouk (Chicken Skewers)

1. Place all ingredients expect chicken in a mini food processor and process for 30-45 seconds, or until well blended. Transfer spiced marinade to a ziplock bag and and the chicken cubes, Refrigerate and marinate for 2-24 hours

2. Remove chicken from marinade and thread onto metal skewers

3. Prepare grill and Place the chicken skewers on grill. Turning once (about 4-5 minutes per side) or until no longer pink in the center when cute into with a knife.

4. Transfer the chicken skewers to a platter to cool. When cool enough to handle, remove from skewers.

Yogurt and Red Onion Dip

1. Heat oil in a small skillet of ver medium-high heat; add onion and garlic, and cook 4-5 minutes or until soft. Reduce the heat to simmer and add the cumin, cardamom, cinnamon, salt, pepper, and sugar. Cook for 1 minute. Remove from heat. Stir in tahini. Add the yogurt to the onion mixture and stir to combine.

2. Transfer the yogurt and onion mixture to a bowl and serve at room temperature with the chicken.