Shish Taouk Chicken Kabobs
Transport your taste buds to the vibrant streets of the Middle East with these Shish Taouk Chicken Kabobs, a timeless classic of flavorful, juicy perfection. Tender cubes of chicken breast are elevated with a creamy, aromatic marinade made from tangy Greek yogurt, fresh garlic, bright lemon juice, and a bold blend of spices, including cumin, paprika, and a hint of warm cinnamon. Marinated to perfection and grilled to achieve a smoky, charred finish, these kabobs are both irresistibly succulent and visually stunning when served. Perfect for summer grilling or a flavorful dinner at home, these kabobs pair beautifully with fluffy rice, warm pita bread, or a crisp, refreshing salad. Whether you're hosting a gathering or treating yourself, Shish Taouk Kabobs promise a satisfying, protein-packed meal with layers of Mediterranean flavor.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 0.75 cups Plain Greek yogurt
- 4 pieces Garlic cloves
- 3 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1.5 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.5 teaspoons Cinnamon
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
- 8 pieces Wooden or metal skewers
Instructions
Cut the chicken breasts into 1.5-inch cubes and place them in a large bowl or a resealable plastic bag.
In a separate mixing bowl, combine the yogurt, minced garlic, lemon juice, olive oil, paprika, cumin, coriander, cinnamon, black pepper, and salt. Mix well to create the marinade.
Pour the marinade over the chicken, ensuring all the pieces are thoroughly coated. Cover the bowl or seal the bag, then refrigerate for at least 2 hours, preferably overnight for the best flavor.
If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling. Skip this step if using metal skewers.
Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking.
Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each cube for even cooking.
Grill the chicken kabobs for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside. The internal temperature of the chicken should reach 165°F (74°C).
Remove the kabobs from the grill and let them rest for a few minutes before serving.
Garnish with chopped fresh parsley (optional) and serve the kabobs hot with rice, pita bread, or a fresh salad.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 211.5 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2503 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
