Entree: Jordan – شيش طاووق ➤ Shish Ṭāwūq (Charred skewered chicken marinated in yogurt, tomato and warm spices, typical Levantine grilled chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 3/4 cup (180 g) plain Greek yogurt
- 3 tbsp (45 g) tomato paste
- 3 tbsp (45 ml) fresh lemon juice
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) smoked or sweet paprika
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground sumac (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 8 wooden skewers, soaked in water for 30 minutes
- 1 medium onion, cut into thick rings (optional, for alternating on skewers)
- 2 tbsp (30 ml) extra olive oil for brushing
- 4 pita breads or flatbreads for serving
- 1/4 cup (10 g) chopped fresh parsley for garnish
- Garlic-yogurt sauce:
- 1/2 cup (120 g) plain yogurt
- 2 cloves garlic, crushed
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp (1 g) salt

Instructions

1. In a bowl whisk together the Greek yogurt, tomato paste, lemon juice, minced garlic, 2 tbsp olive oil, paprika, cumin, coriander, sumac (if using), salt and pepper until smooth.
2. Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate at least 2 hours or preferably overnight for best flavor.
3. If making the garlic-yogurt sauce, combine the yogurt, crushed garlic, lemon juice and salt in a small bowl, taste and adjust seasoning; refrigerate until ready to serve.
4. Thread the marinated chicken onto the soaked wooden skewers, alternating with onion rings if using; brush lightly with the extra olive oil.
5. Preheat a grill or grill pan to medium-high heat and oil the grates. Grill the skewers 8–10 minutes total, turning every 2–3 minutes, until chicken is charred in spots and cooked through (internal temperature 165°F / 74°C).
6. Remove skewers from the grill and let rest 2 minutes. Serve hot on pita or flatbread with garlic-yogurt sauce, a sprinkle of chopped parsley and lemon wedges if desired.