Ingredients
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 oz. garlic, minced (about 12–16 cloves)
- 1 Tbsp. kosher salt
- Juice of 1 lemon
- 1 tsp. ground cinnamon
- 2 tsp. white pepper
- ¼ cup white vinegar
- ½ cup olive oil
Instructions
1. Add the garlic, kosher salt, lemon juice, cinnamon, white pepper, white vinegar, and olive oil to a food processor. Blend until the garlic is finely incorporated and the marinade is well combined.
2.Place the cubed chicken in a large bowl or resealable bag. Pour the marinade over the chicken and toss well to coat.
Cover and refrigerate for at least 4 hours, preferably overnight.
3. Thread approximately 8 ounces of chicken per skewer, leaving a little space between the pieces so the edges can char.
This recipe makes approximately four 8-ounce portions.
4. Prepare a charcoal grill over medium-high to high heat.
Place the skewers directly over the hot grill and cook, turning occasionally, until the chicken is nicely charred on the outside and cooked through, about 10–15 minutes, depending on the size of the pieces.
The chicken should reach an internal temperature of 165°F.
5. Serve hot with your favorite Lebanese sides. Traditionally, I love serving Shish Taouk with:
- Rice pilaf
- Garlic sauce (toum)
- Warm pita
Nunu’s Tip:
Don’t skip the charcoal grill! That smoky char is what takes Shish Taouk from simply grilled chicken to something special.
For the juiciest chicken, cut the pieces as evenly as possible and avoid overcooking them. The combination of garlic, lemon, vinegar, cinnamon, and white pepper gives this marinade its signature flavor.
Sahtain! To your health!
Serves: 4