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- Lebanese Shish Taouk Chicken Skewers
Lebanese Shish Taouk Chicken Skewers
Ingredients
Step by step process
Marinating
- 1
In a bowl, mix the plain yogurt, lemon juice, olive oil, tomato paste, and crushed garlic.
- 2
Add the sweet paprika, cumin, allspice, cinnamon, salt, and freshly ground pepper.
- 3
Cut the chicken breasts into evenly sized cubes, place them in the marinade, and coat thoroughly.
- 4
Cover the bowl and let the meat rest in the refrigerator for at least two hours so it becomes tender and absorbs the spices.
TIP:Let the meat marinate in the refrigerator only long enough for the flavor to develop without damaging its texture. Chicken often needs just 30 minutes to a few hours, and strongly acidic marinades should not be left on unnecessarily long.
Grilling
- 5
Clean the red bell pepper, peel the onion, and cut both into larger pieces suitable for skewers.
- 6
Thread the marinated chicken, bell pepper, and onion alternately onto skewers so everything cooks evenly.
- 7
Lightly brush a grill pan with oil, heat it well, and place the skewers on the hot surface.
TIP:Let the grill pan heat up thoroughly before adding the ingredients. The meat will sear quickly, stay juicy, and won’t stick. A thin layer of oil is enough.
- 8
Grill for about 10 to 12 minutes, turning regularly, until the meat is cooked through and golden on the outside.
Serving
- 9
Let the finished skewers rest for two minutes so the juices redistribute evenly through the meat.
TIP:After searing, let the meat rest for a while so the juices distribute more evenly. Smaller pieces only need a few minutes. Let larger cuts rest longer and loosely cover them.
- 10
Serve them with pita bread, lemon wedges, and chopped flat-leaf parsley directly on the plate.
More tips:
If using wooden skewers, soak them in water for 20 minutes before threading so they do not burn during grilling.
Do not marinate the meat much longer than overnight, as the lemon juice could change its texture.
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Topic: Lebanese Cuisine
