Shish Taouk (Grilled Chicken Skewers)

Ingredients

• about 680 g Chicken breast
• 1/2 cup Plain Coconut Yogurt (unsweetened)
• 3 tbsp Lemon juice
• 2 tbsp Olive oil
• 4 cloves Garlic
• 1 tbsp Paprika
• 1 tsp Cumin
• 1 tsp Oregano
• 1/2 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
2. 2In a bowl, whisk together the 1/2 cup of plain coconut yogurt, 3 tbsp of lemon juice, 2 tbsp of olive oil, the 4 cloves of minced garlic, 1 tbsp of paprika, 1 tsp of cumin, 1 tsp of oregano, 1/2 tsp of turmeric, 1 tsp of salt, and 0.5 tsp of black pepper until well combined.
3. 3Add the 2.54 cm cubes of chicken to the marinade and toss them until every piece is coated. Cover the bowl and place it in the refrigerator for at least 2 hours, or up to overnight, to allow the chicken to marinate.
4. 4Preheat your grill to medium-high heat, aiming for a temperature between about 205°C (200°C) and about 230°C (230°C).
5. 5Thread the marinated chicken cubes evenly onto skewers, leaving a small space between each piece.
6. 6Place the skewers on the preheated grill. Cook for 8-10 minutes, turning them every few minutes, until the chicken is cooked through and has developed a slightly charred exterior. The internal temperature of the chicken should reach 74°C.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving hot.

Substitutions

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