Shish Tawouk Recipe
Tender marinated chicken kabob served with grilled vegetables, fragrant saffron rice, and jewel-like pomegranate seeds. Accompanied by a zesty Aleppo chili and yogurt sauce, layered upon toasted spiced lavash bread.
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Ingredients
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Chicken Marinade
Grilled Vegetables
Saffron Rice
Aleppo Chili Yogurt Sauce
To Serve
Method
Chicken Marinade
Marinate the Chicken
In a large bowl, combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, salt, pepper, and olive oil. Add chicken thighs, coat well, and marinate in the refrigerator for at least 2 hours or overnight.
Grilling
Grill the Vegetables
On the same grill, cook the vegetables for about 5-7 minutes, until they are tender and slightly charred.
Saffron Rice
Cook the Rice
In a pot, bring water to a boil. Add saffron threads and salt. Stir in the basmati rice, reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed. Stir in butter before serving.
Aleppo Chili Yogurt Sauce
Prepare the Sauce
In a bowl, mix together yogurt, Aleppo chili flakes, lemon juice, minced garlic, and salt until well combined. Set aside.
To Serve
Assemble the Dish
On a piece of toasted lavash bread, layer grilled chicken, vegetables, saffron rice, and drizzle with Aleppo chili yogurt sauce. Garnish with pomegranate seeds and serve.
