Shish Tawouk Recipe
Recipe information
Make Shish Tawouk in just 2h . 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
Chicken Marinade
Grilled Vegetables
Saffron Rice
Aleppo Chili Yogurt Sauce
To Serve
Chicken Marinade
1. 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
2. Prepare the Vegetables
Cut the bell peppers, zucchini, and red onion into chunks. Toss them with olive oil, salt, and pepper. Set aside.
3. Grill the Chicken
Preheat the grill to medium-high heat. Thread marinated chicken onto skewers and grill for 10-15 minutes, turning occasionally until fully cooked.
4. Grill the Vegetables
On the same grill, cook the vegetables for about 5-7 minutes, until they are tender and slightly charred.
Saffron Rice
5. 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
6. 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
7. 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.
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