Dairy-Free Shish Tawook (Chicken Skewers) with Garlic Sauce

Ingredients

• 1.5 lbs Chicken breast
• 1 cup Dairy-free yogurt (coconut or almond)
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 4 cloves Garlic
• 1 tsp Paprika
• 0.5 tsp Turmeric
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Potato Starch
• 0.5 cup Almond Milk (Unsweetened)
• 4 cloves Garlic (for sauce)
• 2 tbsp Lemon juice (for sauce)
• 0.25 tsp Salt (for sauce)
• 0.5 cup Olive Oil (for sauce)

Instructions

1. 1Cut the 1.5 lbs Chicken breast into 1-inch cubes.
2. 2In a medium bowl, whisk together the 1 cup Dairy-free yogurt, 2 tbsp Lemon juice, 2 tbsp Olive oil, 4 cloves Garlic (minced), 1 tsp Paprika, 0.5 tsp Turmeric, 0.5 tsp Cumin, 1 tsp Salt, and 0.5 tsp Black pepper until well combined.
3. 3Add the 1.5 lbs Chicken breast cubes to the yogurt mixture and stir to ensure all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or up to overnight.
4. 4Preheat your grill to medium-high heat, aiming for a temperature between 400°F and 450°F (200°C and 230°C).
5. 5Thread the marinated chicken pieces onto skewers, leaving a small space between each piece.
6. 6Grill the chicken skewers for 10-15 minutes total, turning them every few minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. 7While the chicken grills, prepare the garlic sauce: In a blender, combine the 0.5 cup Almond Milk (Unsweetened), 0.5 cup Olive Oil, 1 tbsp Potato Starch, 4 cloves Garlic (for sauce), 2 tbsp Lemon juice (for sauce), and 0.25 tsp Salt (for sauce). Blend until the mixture is smooth and has a thick, creamy consistency.
8. 8Remove the chicken skewers from the grill and let them rest for 5 minutes before serving with the dairy-free garlic sauce.

Substitutions

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