How to make INCREDIBLE Syrian Grilled Chicken - Shish Tawouk

Ingredients

• 3 tablespoons Lemon Juice (freshly squeezed)
• 8 cloves Garlic (peeled)
• 200 grams Plain Yogurt (full‑fat Greek yogurt preferred)
• 50 grams Olive Oil (extra virgin)
• 30 grams Tomato Paste (canned)
• 75 grams Red Pepper Paste (Middle Eastern red pepper paste (ajika))
• 2 teaspoons Salt
• 1.5 teaspoons White Pepper
• 1.5 teaspoons Paprika (sweet paprika)
• 1 teaspoon Greek or Turkish Oregano (dried)
• 1 teaspoon Ground Coriander
• 0.5 teaspoon Ground Ginger
• 0.5 teaspoon Ground Cardamom
• 10 grams White Vinegar
• 1 kilogram Chicken Breast (skinless, boneless; can substitute thighs)
• 3 Red or Yellow Bell Peppers (cut into 1‑inch chunks)
• 1 Red Onion (cut into 2‑3 layer pieces)
• 8 Metal Square Skewers (reusable metal skewers)
• 4 Thin Pita Bread (for serving, optional)
• to taste Garlic Sauce (Toum) (store‑bought or homemade)

Instructions

1. Juice Lemons

   Squeeze fresh lemons to obtain about three tablespoons of lemon juice.

   Time: PT2M

2. Blend Garlic and Lemon Juice

   Add eight peeled garlic cloves to the lemon juice in a blender and blend until a smooth paste forms.

   Time: PT2M

3. Create Marinade

   Add yogurt, olive oil, tomato paste, red pepper paste, salt, white pepper, paprika, oregano, coriander, ginger, cardamom, and white vinegar to the blender. Blend until the mixture is smooth and homogeneous.

   Time: PT5M

4. Cut Chicken

   Trim any fat from the chicken breasts, then slice into 1‑inch wide strips and cut crosswise into 1‑inch cubes.

   Time: PT10M

5. Marinate Chicken

   Place the chicken cubes in a large bowl, pour the prepared marinade over them, and toss until every piece is fully coated.

   Time: PT5M

6. Rest the Marinade

   Cover the bowl with plastic wrap and refrigerate for at least one hour, up to 12 hours, to allow the flavors to penetrate and the yogurt to tenderize the meat.

   Time: PT1H

7. Prep Vegetables

   While the chicken marinates, core and cut the bell peppers into 1‑inch chunks and separate the red onion into 2‑3 layer pieces.

   Time: PT10M

8. Assemble Skewers

   Thread onto each metal skewer in the order: onion piece, pepper piece, two chicken cubes, repeat the pattern twice more, ending with onion and pepper. Make eight skewers total, leaving a little space between pieces.

   Time: PT5M

9. Preheat Grill

   Light the grill and let it reach medium‑high heat. Remove the grate so the skewers can sit directly over the fire, preventing sticking.

   Time: PT10M

10. Grill Kebabs

    Place the skewers over the fire (not directly in flames). Grill for about 10 minutes total, turning every two minutes and shuffling to avoid hot spots, until the internal temperature reaches 72°C.

    Time: PT10M

11. Serve

    Remove skewers, slide the cooked chicken and vegetables onto warm pita, drizzle with garlic sauce, add chopped lettuce, roll up, and enjoy.

    Time: PT2M

Nutrition Facts

Calories

555

Protein

45 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g