The recipe comes from a ‘friend’s friend’ and I hope that they won’t mind the posting! Lebanese grilled chicken skewers that are tender after 2 days of marinating in yoghurt and warm spices, infused with lemon and garlic. This is next level delicious!
Have a look below at the full recipe and don’t forget that you can always print it.
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Prepare the marinade by combining the yoghurt with
olive oil,
lemon juice,
garlic,
tomato paste,
sweet paprika,
cinnamon, oregano & cumin,
sumac & nutmeg,
ginger,
ketchup and
salt and mix well.
Add the chicken, cover with plastic wrap and refrigerate for overnight or even better for 2 nights.
put on skewers loosely packed, with layers of onion and green pepper.
cook for 10′,
place on a plate where half the pitta bread is lined, garnish with sumac and cover with the rest of the pitta bread.
Shish Tawook Sparsis
Servings: 8 People
Ingredients
- 10-12 Chicken Thighs , about 1.6kg cut in 2cm pieces
- Metal skewers
- 1 Large Yellow Onion , quartered and then layers cut in 1.5 cm squares
- 1 Large Green Bell Pepper , cut in 1.5 cm squares
- Pitta Bread
For the Marinade
- 150 g Pissourkotiko Sheep Yoghurt , Charalambides Christis
- 80 ml EVOO , Extra Virgin Olive Oil
- 80 ml Lemon Juice
- 6 cloves Garlic , smashed
- 2 tbsp Tomato Paste
- 1 tbsp Sweet Paprika , not smoked
- ¼ tsp Cinnamon
- ½ tsp Oregano
- ½ tsp Cumin
- 1 tbsp Sumac
- ½ tsp Nutmeg
- 1 tbsp Ginger , grated
- 2 tbsp Ketchup
- 1 tsp Sea Salt
For the Salad
- 2 Red Onions , quartered and thinly sliced, warm water poured on them for a milder taste
- 1 bunch fresh Parsley , roughly chopped
- 50 ml Lemon Juice
- 1 tbsp Sumac , plus more for garnishing
- ½ tsp Sea Salt
Instructions
- Prepare the marinade by combining in a large bowl all the ingredients. Then add the chicken pieces and toss to incorporate. Cover with a plastic wrap and refrigerate for overnight or even better for 2 nights.
- Remove from the refrigerator 1 hour prior to cooking and put on skewers loosely packed with layers of the onion and green pepper squares in-between every two pieces of chicken while discarding any excess marinade and the garlic.
- Prepare your coals and once well rested and having created a nice grey ash, spread them all over the grill’s base.
- Place your skewers on the grill and cook for about 10’, turning frequently and until chicken is cooked through and nicely charred. If using metal skewers, they help to cook the inside of the chicken cubes.
- In the meantime, prepare the salad by adding in a plate the onions, parsley, pour the lemon juice, sprinkle the sumac, season with the salt and lightly toss.
- Take off the grill and place on a plate where half the pitta bread is lined, garnish with sumac and cover with the rest of the pitta bread. Cover with foil for 5-10’ and then enjoy with the salad added to the side of the plate.
