Shish Tawook
A little different take on this Middle Eastern dish. I make it almost like a curry dish.
A little different take on this Middle Eastern dish. I make it almost like a curry dish.
- 1 tsp salt
- 1/4 cup lemon juice
- 1/4 tsp black pepper
- 5 cloves garlic minced
- 1/4 cup canola oil
- 2 tsp oregano
- 2 tomatoes diced
- 1/4 tsp cinnamon
- 1 cup plain, unsweetened yogurt homemade adds some nice tang!
- 1 tbs tomato paste
- 1/4 tsp cardamom
- 6 breasts chicken cut into bite-sized cubes
- 2 yellow onions diced
- 2 green onions diced
- Carbohydrate 12.8224940289533 g
- Cholesterol 3.5 mg
- Fat 10.4688759801013 g
- Fiber 3.10061535947686 g
- Protein 3.24291416663797 g
- Saturated Fat 1.02523013951983 g
- Serving Size 1 1 Serving (232g)
- Sodium 17.2301388868147 mg
- Sugar 9.72187866947649 g
- Trans Fat 0.589156014226752 g
- Calories 149 calories
Step-by-step
- Some may like to cook this on the grill as a kebab - if so, cut your chicken and onion pieces big enough for skewering, grill the tomatoes either whole or in halves, and sprinkle the diced green onions when served.
- Mix together the lemon juice, canola oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, cinnamon, and cardamom in a large bowl. Cut the chicken and place in a large ziplock bag. Pour marinade into bag and swish around to coat the chicken. Refrigerate at least 4 hours.
- Preheat a large frying pan (paella-sized) over medium-high heat, lightly oil the pan and saute the onions for about 2 - 3 minutes. Add the chicken and marinade mixture - take care as this may splatter. Cook until the chicken is just about done. Add the diced tomatoes and green onions for the last minute or two of cooking.
- Serve hot over rice and enjoy!
Why does yogurt tenderize poultry differently than salt or mechanical pounding? Dairy contains lactic acid and calcium ions that slowly break down muscle fibers without the harsh protein denaturation caused by straight citrus. Combining lemon juice with yogurt creates a dual-action marinade where the acid softens the outer edges while the yogurt maintains moisture retention throughout the meat. Cutting the chicken into uniform bite-sized cubes ensures that every surface area absorbs the aromatics evenly during the required four-hour refrigeration window.
Searing this mixture in a large frying pan over medium-high heat requires careful temperature management to avoid scorching the dairy solids. When the yogurt and tomato paste hit the hot pan, the sugars caramelize rapidly, creating savory compounds that mimic traditional charcoal roasting without a grill. Adding diced tomatoes and green onions during the final two minutes prevents them from releasing excess water prematurely, which would otherwise steam the chicken and ruin the surface crust.
Managing moisture levels dictates whether the final dish achieves a rich sauce consistency or turns watery. Cooking off the accumulated marinade liquids until the oil separates concentrates the spices and coats each piece of poultry effectively. Using canola oil provides a neutral high-smoke-point medium that lets the warmth of cinnamon, cardamom, and oregano come forward without interference.
Preparing this dish ahead yields excellent results because raw chicken absorbs aromatics more deeply the longer it rests in the acidic dairy medium. Leftovers store safely in an airtight container for up to three days, though gentle reheating over low heat is necessary to prevent the lean chicken breast from tightening further and turning dry.
