Garlic Yogurt Grilled Chicken Skewers — Chicken Shish Taouk Platter
Yogurt-and-garlic-marinated chicken thigh skewers grilled until charred, served over warm pita with toum, pickled turnip, and a parsley-onion salad.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak four wooden skewers in cold water for 10 minutes. Cut 440g chicken thighs into 4cm cubes. Whisk together 120g yogurt, 30ml lemon juice, 30ml olive oil, 6 grated garlic cloves, 2 tsp tomato paste, paprika, allspice, cumin, Aleppo pepper, and salt until smooth. Add chicken, coat well, rest at room temperature 10 minutes. Toss 40g parsley, 60g red onion, 20ml lemon juice, and sumac in a bowl.
Grill 1
Heat grill pan or outdoor grill over medium-high heat for 3 to 4 minutes until strong heat radiates above the surface. Thread marinated chicken onto soaked skewers leaving small gaps between cubes, dividing evenly between the four skewers.
Grill 2
Grill chicken skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until edges are deeply charred and juices run clear when split. While chicken cooks, warm the olive-oil-brushed pitas on the cooler grill edge for 30 seconds per side until pliable.
Plate
Slide chicken from two skewers onto each warm pita. Spoon 20g toum to one side of each plate, fan 30g pickled turnip and half the parsley-onion salad alongside, and finish each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.