Grilled Shish Tawook with fresh vegetables and herb mop
“Shish” means skewer and “Tawook” means chicken.
Ingredients
Marinade
1/2 cup plain full fat whole milk Greek yogurt
1/4 cup olive oil
3 cloves garlic, minced - a good tablespoon or so
Zest of two nice lemons
1 heaping tablespoon each: minced fresh thyme and oregano or 2 teaspoons each dried
1-1/8 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
Meat
Skinless, boneless chicken breasts or thighs (about 3#) cut into 1-1/2” cubes (24 pieces)
4 long skewers, 12”
Vegetables
3 big colored bell peppers, cut into largish pieces, about 1-1/2”
2 red or sweet onions, cut into 1” thick wedges
Herb mop
1/4 cup fresh basil, chopped fine
Fresh parsley - several sprigs, leaves removed, chopped fine (opt)
1 clove garlic, minced, about 1 teaspoon
3-4 tablespoons lemon juice
1/4 cup olive oil
Instructions
Whisk yogurt, olive oil, garlic, zest, thyme, oregano, salt, pepper and cayenne in large bowl.
Stir in chicken. Cover with plastic wrap and refrigerate 3-6 hours.
Remove chicken from marinade; discard marinade.
Thread skewers
When you thread the chicken and vegetables on the skewers, leave a bit of space between pieces so that the chicken cooks through quickly without being too tight.
Thread as follows:
2 pieces pepper, 1 piece onion, 2 pieces chicken, 1 piece onion.
Repeat two more times.
Grill over high heat until vegetables and chicken are charred around edges and chicken is cooked, about 4-5 minutes per side or so.
To serve: Brush kebabs with herb mop.