SHISH TAWOOK
10 cloves garlic, mashed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces
Garlic paste, optional* (recipe follows)
Combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and pepper in shallow glass or ceramic dish. Stir well. Add chicken and turn to coat it all over. Cover with plastic wrap and refrigerate at least 2 hours or as long as overnight.
TO COOK:
Prepare charcoal or gas grill. Thread chicken onto metal skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 6 minutes in all.
If using garlic paste, brush on each skewer just before removing from fire.
GARLIC PASTE
20 peeled cloves garlic
1/2 teaspoon salt
2 teaspoons Greek-style strained yogurt
1/3 cup olive oil
1 tablespoon lemon juice
In blender or mini processor, pulse together garlic and 1 salt until garlic is minced. Add yogurt and pulse until incorporated. With motor running, pour in olive oil in a steady stream until mixture forms a paste. Add lemon juice and pulse a few more times.
*NOTE: The original recipe for this dish calls for brushing the kebabs with garlic paste before serving. Since that may be too much garlic for many people, we offer the paste as an optional ingredient.
Serves 6-8
From: Aleta Watson, San Jose Mercury News, May 23, 2007
Adapted from source: The Arab Table: Recipes and Culinary Traditions by May Bsisu
10 cloves garlic, mashed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces
Garlic paste, optional* (recipe follows)
Combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and pepper in shallow glass or ceramic dish. Stir well. Add chicken and turn to coat it all over. Cover with plastic wrap and refrigerate at least 2 hours or as long as overnight.
TO COOK:
Prepare charcoal or gas grill. Thread chicken onto metal skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 6 minutes in all.
If using garlic paste, brush on each skewer just before removing from fire.
GARLIC PASTE
20 peeled cloves garlic
1/2 teaspoon salt
2 teaspoons Greek-style strained yogurt
1/3 cup olive oil
1 tablespoon lemon juice
In blender or mini processor, pulse together garlic and 1 salt until garlic is minced. Add yogurt and pulse until incorporated. With motor running, pour in olive oil in a steady stream until mixture forms a paste. Add lemon juice and pulse a few more times.
*NOTE: The original recipe for this dish calls for brushing the kebabs with garlic paste before serving. Since that may be too much garlic for many people, we offer the paste as an optional ingredient.
Serves 6-8
From: Aleta Watson, San Jose Mercury News, May 23, 2007
Adapted from source: The Arab Table: Recipes and Culinary Traditions by May Bsisu
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