Shish Tawook Skewers with Gluten-Free Garlic Sauce

Ingredients

• about 680 g Chicken breast
• 1/2 cup Plain yogurt
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 1 teaspoon Paprika
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 4 cloves Garlic
• 1 tablespoon Potato starch
• 2 tablespoons Lemon juice
• 1/4 cup Olive oil
• 2 tablespoons Water

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 large bowl, combine the 1/2 cup of plain yogurt, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 4 cloves of minced garlic, 1 teaspoon of paprika, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken cubes and mix well to coat. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to marinate.
3. 3Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
4. 4Thread the marinated chicken cubes onto skewers, ensuring they are evenly spaced.
5. 5Grill the skewers for 10-12 minutes, turning them occasionally. The chicken is cooked through when it is no longer pink in the center and has a slightly charred exterior. The internal temperature should reach 74°C.
6. 6While the chicken is grilling, prepare the garlic sauce. Finely mince the remaining 4 cloves of garlic and mix them with the 1 tablespoon of potato starch in a small bowl until fully incorporated.
7. 7In a small saucepan, whisk together the 2 tablespoons of lemon juice, the minced garlic and starch mixture, the 1/4 cup of olive oil, and the 2 tablespoons of water. Heat this mixture over low heat, whisking constantly, until the sauce thickens to your desired consistency. This should take about 3-5 minutes. Do not let the sauce boil.
8. 8Serve the grilled Shish Tawook skewers immediately with the gluten-free garlic sauce on the side.

Substitutions

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