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Shish Tawook Article (610 × 410 px)

Chicken Skewers with Garlic Sauce (Shish Tawook with Toum)

Farah Farah
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Course Dinner
Cuisine Lebanese
Servings 8
Calories 261 kcal

Ingredients
  

For the Chicken:

  • 2 1/4 pounds boneless chicken breast, cut into 1½-inch pieces
  • 1 onion, chopped
  • 5 cloves garlic, peeled
  • 1 lemon, juiced
  • 1 cup plain yogurt
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vinegar
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • 1/2 tablespoon ground cardamom, optional
  • 1 tablespoon tomato paste

For the Lebanese Garlic Sauce:

  • 1 cup water
  • 2 tablespoons cornstarch
  • 3 tablespoons plain yogurt
  • 4 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice

For Serving:

  • Pita bread

Instructions
 

  • For the Chicken Shish Tawook, place the chicken in a large mixing bowl. In a blender, combine the onion, garlic, lemon juice, yogurt, salt, pepper, vinegar, coriander, turmeric, paprika, cardamom, if using, and tomato paste. Blend until the mixture is smooth. Pour the marinade over the chicken, and stir to coat the cubes with the marinade. Cover the bowl. Marinate the chicken in the refrigerator for at least 1 hour; it is preferable to marinate the chicken for up to 6 hours to get the best flavor.
  • For a traditional preparation, preheat a grill to medium-high. Thread the chicken pieces onto skewers. Grill the skewers for about 15 minutes, flipping them to cook all sides, until the chicken reaches an internal temperature of 165 degrees F.
  • To bake the chicken tawook, preheat the oven to 400 degrees F. Arrange the chicken and marinade in a pan large enough so the chicken is in one layer. Bake the chicken for 25 to 30 minutes, until it reaches an internal temperature of 165 degrees F.
  • To make the Lebanese Garlic Sauce, in a saucepan whisk together the water and cornstarch until a smooth paste forms. Heat the mixture over medium-high heat, stirring constantly, until it starts to boil. Once it’s boiling, reduce the heat to low. Keep cooking and stirring the mixture for 5 to 7 minutes, until it becomes transparent and looks like jelly. Transfer the mixture to a bowl to cool for about 10 minutes.
  • In a blender, blend the yogurt, garlic, and salt until well combined. Add to the blender the cooled cornstarch mixture, oil, and lemon juice. Mix well.
  • Serve the chicken tawook with garlic paste and pita bread.

Nutrition

Calories: 261kcalCarbohydrates: 9gProtein: 29gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 87mgSodium: 1203mgPotassium: 648mgFiber: 1gSugar: 3gVitamin A: 539IUVitamin C: 8mgCalcium: 74mgIron: 1mg
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