Chicken Shish Taouk
Marinated chicken breast skewers with yogurt, warm spices, and tomato paste, grilled and served with charred peppers and onion.
2tbsp
60ml
2tsp
1tsp
1tsp
0.5tsp
0.5tsp
0.25tsp
1tsp
2tsp
0.5tsp
6piece
2piece
800g
1piece
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 120ml | — | — | ||
| 2 | | 2tbsp | — | — | |
| 3 | | 60ml | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 0.25tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 2tsp | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 6piece | — | — | |
| 14 | | 2piece | — | — | |
| 15 | | 800g | — | — | |
| 16 | | 1piece | — | — | |
| 17 | | 2piece | — | — |
Spoon the yogurt into the large bowl.
Add the tomato paste to the bowl.
Tomato paste · 2 tbspPour the olive oil into the bowl.
Extra-virgin olive oil · 60 mlAdd the sweet paprika to the bowl.
Sweet paprika · 2 tspAdd the ground cumin to the bowl.
Ground cumin · 1 tspAdd the ground coriander to the bowl.
Ground coriander · 1 tspAdd the ground cinnamon to the bowl.
Ground cinnamon · 0.5 tspAdd the ground turmeric to the bowl.
Ground turmeric · 0.5 tspAdd the cayenne pepper to the bowl.
Cayenne pepper · 0.25 tspAdd the dried oregano to the bowl.
Dried oregano · 1 tspAdd the salt to the bowl.
Salt · 2 tspAdd the ground black pepper to the bowl.
Ground black pepper · 0.5 tspPeel the garlic cloves and lay them on the chopping board.
Garlic clove · 6 piece
Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until almost a paste.
Scrape the minced garlic into the bowl.
Halve the lemons and squeeze their juice through a citrus juicer directly into the bowl, then whisk everything together until the marinade is smooth and well combined.
Lemon · 2 piece
Lay the chicken breasts flat on the chopping board.
Boneless skinless chicken breasts · 800 gCut the chicken breasts into roughly 4 cm chunks, keeping them as even as possible so they cook at the same rate.
Transfer the chicken chunks into the marinade.
Turn the chicken pieces through the marinade with tongs until every surface is thoroughly coated.
Stretch a sheet of cling film tightly over the bowl.
Put the covered bowl in the refrigerator.
Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for the deepest flavour.
Take the bowl of marinated chicken out of the refrigerator.
Peel the white onion and lay it on the chopping board.
White onion · 1 pieceCut the peeled onion into 4 cm chunks and separate them into pieces 2 layers thick, so they cook in the same time as the chicken.
Transfer the onion quarters into the medium bowl.
Halve the red bell peppers through the stem on the chopping board.
Red bell pepper · 2 pieceRemove and discard the seeds and white membrane from each pepper half.
Cut the deseeded pepper halves into roughly 4 cm chunks to match the chicken pieces.
Add the pepper chunks to the bowl with the onion quarters.
Switch the grill on to its highest setting and allow it to heat fully for at least 10 minutes.
Thread the marinated chicken chunks alternately with the pepper chunks and onion layers from the bowls onto metal skewers, pushing the pieces snugly together, then lay the skewers across the baking tray.
Slide the baking tray under the hot grill, positioning it close to the heat source.
Grill the skewers for 10 minutes until charred and caramelised on top.
Turn each skewer over with tongs so the pale side faces the grill.
Grill for a further 8 to 10 minutes until the chicken is cooked through and the edges are lightly charred. Check the thickest piece reads 74 °C on a thermometer.
Remove the tray from the grill using oven gloves and set it on the kitchen counter.
Leave the skewers to rest for 3 minutes so the juices settle back into the meat.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 120 ml | | Spoon the yogurt into the large bowl.⏱ 5sResultPlain whole-milk yogurt |
| 2 | 2 tbsp | | Add the tomato paste to the bowl.⏱ 5sResultPlain whole-milk yogurt and tomato paste |
| 3 | 60 ml | | Pour the olive oil into the bowl.⏱ 5sResultPlain whole-milk yogurt and tomato paste and extra-virgin olive oil |
| 4 | 2 tsp | | Add the sweet paprika to the bowl.⏱ 5sResultTomato paste mixture |
| 5 | 1 tsp | | Add the ground cumin to the bowl.⏱ 5sResultTomato paste mixture |
| 6 | 1 tsp | | Add the ground coriander to the bowl.⏱ 5sResultTomato paste mixture |
| 7 | 0.5 tsp | | Add the ground cinnamon to the bowl.⏱ 5sResultTomato paste mixture |
| 8 | 0.5 tsp | | Add the ground turmeric to the bowl.⏱ 5sResultTomato paste mixture |
| 9 | 0.25 tsp | | Add the cayenne pepper to the bowl.⏱ 5sResultTomato paste mixture |
| 10 | 1 tsp | | Add the dried oregano to the bowl.⏱ 5sResultTomato paste mixture |
| 11 | 2 tsp | | Add the salt to the bowl.⏱ 5sResultTomato paste mixture |
| 12 | 0.5 tsp | | Add the ground black pepper to the bowl.⏱ 5sResultTomato paste mixture |
| 13 | 6 piece | | Peel the garlic cloves and lay them on the chopping board.⏱ 30sResultPeeled garlic cloves |
| 14 | Peeled garlic clovesstep 13 | | Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until almost a paste.⏱ 45sResultMinced garlic |
| 15 | Minced garlicstep 14 | | Scrape the minced garlic into the bowl.⏱ 5sResultTomato paste mixture |
| 16 | 2 piece | | Halve the lemons and squeeze their juice through a citrus juicer directly into the bowl, then whisk everything together until the marinade is smooth and well combined.⏱ 30sResultMarinade |
| 17 | 800 g | | Lay the chicken breasts flat on the chopping board.⏱ 5sResultBoneless skinless chicken breasts |
| 18 | Boneless skinless chicken breastsstep 17 | | Cut the chicken breasts into roughly 4 cm chunks, keeping them as even as possible so they cook at the same rate.⏱ 1 minResultChicken chunks |
| 19 | Chicken chunksstep 18 | | Transfer the chicken chunks into the marinade.⏱ 10sResultMarinade and chicken chunks |
| 20 | — | | Turn the chicken pieces through the marinade with tongs until every surface is thoroughly coated.⏱ 30sResultMarinated chicken |
| 21 | — | | Stretch a sheet of cling film tightly over the bowl.⏱ 10s |
| 22 | — | | Put the covered bowl in the refrigerator.⏱ 10sResultMarinated chicken |
| 23 | — | | Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for the deepest flavour.⏱ 4 hrResultMarinated chicken |
| 24 | — | | Take the bowl of marinated chicken out of the refrigerator.⏱ 5sResultMarinated chickenused in step 33 |
| 25 | 1 piece | | Peel the white onion and lay it on the chopping board.⏱ 20sResultPeeled white onion |
| 26 | Peeled white onionstep 25 | | Cut the peeled onion into 4 cm chunks and separate them into pieces 2 layers thick, so they cook in the same time as the chicken.⏱ 15sResultQuartered white onion |
| 27 | Quartered white onionstep 26 | | Transfer the onion quarters into the medium bowl.⏱ 5sResultQuartered white onion |
| 28 | 2 piece | | Halve the red bell peppers through the stem on the chopping board.⏱ 20sResultHalved red bell peppers |
| 29 | Halved red bell peppersstep 28 | | Remove and discard the seeds and white membrane from each pepper half.⏱ 20sResultDeseeded red bell peppers |
| 30 | Deseeded red bell peppersstep 29 | | Cut the deseeded pepper halves into roughly 4 cm chunks to match the chicken pieces.⏱ 30sResultRed pepper chunks |
| 31 | Red pepper chunksstep 30 | | Add the pepper chunks to the bowl with the onion quarters.⏱ 5sResultQuartered white onion and red pepper chunksused in step 33 |
| 32 | — | | Switch the grill on to its highest setting and allow it to heat fully for at least 10 minutes.⏱ 10 min |
| 33 | Marinated chickenstep 24 | | Thread the marinated chicken chunks alternately with the pepper chunks and onion layers from the bowls onto metal skewers, pushing the pieces snugly together, then lay the skewers across the baking tray.⏱ 2 minResultLoaded skewers |
| Quartered white onion and red pepper chunksstep 31 | |||
| 34 | — | | Slide the baking tray under the hot grill, positioning it close to the heat source.⏱ 10sResultLoaded skewers |
| 35 | — | | Grill the skewers for 10 minutes until charred and caramelised on top.⏱ 10 minResultGrilled skewers |
| 36 | — | | Turn each skewer over with tongs so the pale side faces the grill.⏱ 20sResultFlipped skewers |
| 37 | — | | Grill for a further 8 to 10 minutes until the chicken is cooked through and the edges are lightly charred. Check the thickest piece reads 74 °C on a thermometer.⏱ 10 minResultCooked chicken shish taouk skewers |
| 38 | — | | Remove the tray from the grill using oven gloves and set it on the kitchen counter.⏱ 10sResultCooked chicken shish taouk skewers |
| 39 | — | | Leave the skewers to rest for 3 minutes so the juices settle back into the meat.⏱ 3 minResultRested chicken shish taouk skewers |
| Total Time | 4 hr 37 min | ||
- Slide the skewers onto a large serving platter and bring them straight to the table.
| Nutrient | Per serving |
|---|---|
| 523kcal | |
| 65g | |
| 23g | |
| 5g | |
| 14g | |
| 5g | |
| 3g | |
| 1,320mg |
Chicken Shish Taouk
Marinated chicken breast skewers with yogurt, warm spices, and tomato paste, grilled and served with charred peppers and onion.
What you’ll doYou will blend yogurt, tomato paste, oil and spices into a marinade, then coat chicken chunks in it and refrigerate for at least 4 hours. Meanwhile, prepare onion quarters and pepper chunks. Once the grill is hot, thread the chicken alternately with vegetables onto skewers and grill them close to the heat, turning once, until charred and cooked through.
Ingredients
- Plain whole-milk yogurt120 ml
- Tomato paste2 tbsp
- Extra-virgin olive oil60 ml
- Sweet paprika2 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground cinnamon0.5 tsp
- Ground turmeric0.5 tsp
- Cayenne pepper0.25 tsp
- Dried oregano1 tsp
- Salt2 tsp
- Ground black pepper0.5 tsp
- Garlic clove6 piece
- Lemon2 piece
- Boneless skinless chicken breasts800 g
- White onion1 piece
- Red bell pepper2 piece