Lebanese shish taouk with yogurt dip

Name: Lebanese shish taouk with yogurt dip
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 portions
Ingredients: 800 g chicken breast; 150 g Greek yogurt; 3 tablespoons olive oil; 1 pc lemon; 4 cloves garlic; 1 tablespoon tomato paste; 2 teaspoons sweet paprika; 1 teaspoon cumin; 1 teaspoon oregano; 2 pcs red bell pepper; 1 pc zucchini; 1 pc red onion; salt; black pepper; rapeseed oil; 4 pcs pita bread; 250 g Greek yogurt; 0.5 pcs cucumber; 1 clove garlic; 1 handful parsley; 1 tablespoon olive oil; salt; black pepper

Jakub SýkoraMeatLebanese Cuisine x se líbilo

Shish taouk is a Lebanese classic, and this version leans on colorful grilled chicken skewers with a cooling yogurt dip. The chicken breast marinates in Greek yogurt with lemon and garlic, which perfumes the meat and keeps it juicy. You then thread the pieces onto skewers alternating with red bell pepper, zucchini, and red onion. You grill the skewers for about ten minutes until golden. Warm pita and a cucumber yogurt dip round out this easy summer spread.

Příprava: 2h

Vaření: 15min

CELKOVÝ ČAS: 2h 15min

Step by step process

Marinating

1
Lebanese shish taouk starts with a yogurt marinade. Cut the chicken breasts into large cubes. In a bowl, whisk the Greek yogurt with olive oil and lemon juice. Add the crushed garlic, tomato paste, sweet paprika, cumin, and oregano. Season with salt and pepper, then submerge the chicken cubes in the marinade.
2
Coat the meat thoroughly in the marinade. Cover the bowl and refrigerate. Let the chicken marinate for at least 1 hour so it soaks up flavor and stays juicy on the grill.
3
Cut the red bell pepper, zucchini, and red onion into large pieces. Thread them onto skewers alternating with the marinated chicken. You get even, colorful skewers.

Yogurt dip

4
Coarsely grate the cucumber and squeeze it lightly. Mix it with the Greek yogurt, crushed garlic, chopped parsley, and olive oil.
5
Season the dip with salt and pepper. Chill it well. It then makes a refreshing counterpoint to the hot, spiced skewers.

Grilling

6
Brush the grill grate or grill pan with a little canola oil. Heat it over medium-high. The meat sears quickly and does not stick.
7
Grill the skewers for about 10 to 12 minutes. Turn them several times while they cook. The chicken should be cooked through and the vegetables lightly charred at the edges.
8
Warm the pitas briefly on the side of the grill or in a dry pan. They soften and tear easily.

Serving

9
Transfer the finished skewers to a large platter. Place the chilled yogurt dip in the center. Arrange the warm pitas around it.
10
Serve right after grilling, while the meat is at its juiciest. The whole dish then feels like an informal yet striking spread for a garden party.