Chicken shish tawook kebabs cooked indoors
Middle Eats · ♥ 1.2K likes · 34.2K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 g tomato paste
- 20 g yoghurt
- 3 cloves minced garlic
- 1½ tbsp fresh lemon juice
- 20 g olive oil
- 7 g white vinegar
- 1 tsp salt
- 1 tsp paprika
- ¾ tsp white pepper
- ½ tsp Greek oregano
- ½ tsp ground coriander
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
Whisk the tomato paste, yoghurt, garlic, lemon juice, olive oil, white vinegar, salt, paprika, white pepper, oregano, coriander, ginger and cardamom into a marinade.
- 500 g boneless chicken thighs
Trim the excess fat from the chicken thighs and cut each into three roughly equal pieces.
Fold each piece in half and skewer it through the middle, 4-5 same-size pieces per skewer, touching but not compacted.
- vegetable oil
Variation: pan grilling. Heat a stainless steel pan over medium-high with a splash of vegetable oil; cook the skewers about four minutes on each of four sides, uncovered so the char is kept.
Variation: oven. Set the skewers on a wire rack over an oven tray and cook at 200C with the grill or broiler on, 10 minutes.
Variation: air fryer. Add the skewers, select the chicken mode, set 200C and 14 minutes; no flip needed with a lower heating element, other air fryers need a flip halfway.