Shish Tawook – Grilled chicken skewers

Ingredients for 4 servings:

• 100 ml natural yogurt
• 30 ml olive oil
• ½ lemon(s), juice
• 2 tsp tomato paste
• 3 cloves garlic
• 1 ½ tsp salt
• ½ tsp pepper, freshly ground
• 1 tsp oregano, dried
• 1 tsp cinnamon
• ⅛ tsp cardamom
• 1 kg chicken breast
• possibly Pul Biber, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 35 minutes

In a medium bowl, combine yogurt, olive oil, tomato paste, and lemon juice (or a little more if you like it a bit spicier), oregano, cinnamon, and cardamom. Mix in the salt, pepper (if you like it a bit spicier, you can also add 1/2 teaspoon of pul biber), oregano, cinnamon, and cardamom. Roughly dice the three cloves of garlic and add them. Now process everything with a hand blender until finely ground. Wash the chicken breasts and briefly pat dry with a paper towel. Then dice them into bite-sized pieces (about 3 cm in size). Add them to the marinade and let them rest in the refrigerator for at least four hours. Six hours or even overnight is better. Then thread the meat onto wooden or metal skewers and grill. Serve with rice, Arabic flatbread, aioli, and a salad of parsley, tomato, onion, and a little iceberg lettuce. 299 kcal per serving.