Shish Tawook Chicken Kabob- Lebanese style from Psycho

I have to admit I tend to show partiality when it comes to Lebanese food. With that being said, I will try any Lebanese recipe that is given to me, at least once. So my dear friend Pscyho gave me this recipe to try. Once again this is an easy recipe to follow and I am sure you will fall in love with this recipe just like I have. 

Ingredients

  • 2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
  • 1 cup of freshly squeezed lemon juice
  • a small slice of lemon with the peel (optional, don’t put too much)
  • 15 cloves of garlic, crushed
  • 6 table spoons of plain yogurt (Greek yogurt)
  • 6 table spoons of olive oil
  • 2 table spoons of red vinegar (apple cider vinegar)
  • 1.5 to 2 teaspoons of ground white pepper
  • ⅓ teaspoon of ground ginger spice
  • ½ teaspoon of ground thyme, or ground oregano
  • ⅓ teaspoon of paprika
  • 1+ teaspoon of salt (or to taste)
  • ½ to 1 teaspoon of tomato paste
  • Lebanese Garlic Paste (see our recipe here) to be served with shish tawook

Instructions

  1. Mix all ingredients well together while rubbing the chicken
  2. Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
  3. Skewer the chicken right before grilling
  4. Grill on medium heat for 12-18 minutes maximum
  5. As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes – this helps the chicken become moister (this step is optional)
  6. Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.