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

Ingredients

• about 680 g 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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken breast into 2.54 cm 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 about 680 g 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 about 205°C and about 230°C (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 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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