Chicken Shish Tawouk Recipe

Prepare the marinade

In a large bowl, mix yogurt, lemon juice, olive oil, tomato paste, minced garlic, paprika, cumin, cinnamon, salt, and black pepper until well combined.

Marinate the chicken

Cut the chicken breasts into 1.5-inch cubes and add them to the marinade. Toss to coat evenly, cover, and refrigerate for at least 4 hours or overnight for best flavor.

Grill the chicken

Thread marinated chicken cubes onto skewers. Preheat grill or grill pan to medium-high heat. Grill chicken for 4–5 minutes per side, turning occasionally, until cooked through and slightly charred.

Toast vermicelli

In a medium pot, melt butter over medium heat. Add vermicelli noodles and sauté until golden brown, stirring constantly to prevent burning.

Cook the rice

Add rice and stir to coat with butter. Pour in water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender. Let sit covered for 5 minutes before fluffing with a fork.

Blend garlic and salt

In a food processor, blend garlic cloves and salt until finely minced, scraping down the sides as needed.

Emulsify the toum

With the processor running, slowly drizzle in oil, alternating with lemon juice in a thin stream. Continue blending until the mixture becomes thick and creamy. Transfer to a container and refrigerate.

Prepare the vegetables

In a large bowl, combine shredded lettuce, diced tomatoes, diced cucumber, and thinly sliced red onion.

Dress the salad

Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss to combine and set aside until ready to serve.

Plate the grilled chicken shish tawouk skewers with a serving of vermicelli rice, a scoop of salad, a dollop of garlic whip, and pickles on the side. Optionally serve with warm pita bread.