SHISH TAWOOK (SHISH TAOUK): Levantine chicken skewers
Author: 
Recipe type: MEAT
Cuisine: Middle Eastern
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 chicken breasts
  • 1 cup(300 g) Greek yogurt
  • 1 tbsp ginger root, grated
  • 2 cloves garlic
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1.5 tsp turmeric
  • 1 tbsp tomato paste
  • 4 lemons
  • 12 tbsp (200 g) table salt for the brine
Instructions
  1. SHISH TAWOOK BRINEFirst, pour 2 quarters of cold water into a not-metallic bowl. Then, add 12 tbsp (200 g) of table salt and the juice of 4 lemons. Stir well until the salt is completely dissolved. At this point, reduce the chicken breasts into small cubes, and soak them entirely into the brine. Finally, wrap the bowl and store into the fridge for 6 to 12 hours.
  2. YOGURT AND SPICES MARINADENow, prepare the marinade. Peel and mince the garlic, then peel and grate the ginger root. After that, pour into a bowl the yogurt, the spices, the tomato paste, the minced garlic, and the grated ginger.At this point, raise the chicken pieces, and dry them over a clean kitchen towel. Finally, pour the meat into the marinade, then wrap and store into the fridge for 6 to 24 hours.
  3. COOKING THE SKEWERSPreheat the oven to 285° F (140° C). Once ready, assemble the skewers, a few pieces per skewer. Now, place the skewers over a rack, then place the rack over a tray to protect the oven from the excess of marinade. Bake the chicken skewers about 45-55 minutes until well done, but still juicy. For a perfect result, I suggest to use a cooking thermometer: according to the USDA recommendations, the safe internal temperature of the chicken breast is 165° F (75° C).Finally, operate the broil a couple of minutes to brown the meat a little beat. Serve immediately.
Recipe by philosokitchen at https://philosokitchen.com/shish-tawook-taouk-chicken-skewers/