Ingredients for Shish taouk
- For the Chicken Marinade:
- 2 lb boneless skinless chicken thighs, cut into 1.5 to 2-inch cubes
- 2 tbsp olive oil
- 3 tbsp plain yogurt
- 2 tbsp tomato paste
- Juice of 1 large lemon
- 5-6 minced garlic cloves
- 1 tbsp thyme or oregano
- 1 tbsp sweet paprika
- 1/3 tsp cinnamon
- Salt and pepper to taste
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- For Roasting:
- Red onion wedges (optional)
- Additional olive oil and sumac for drizzling
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- For the Lemony Yogurt Sauce:
- 3/4 cup Greek yogurt – 45 gr
- 1 Persian cucumber, finely diced
- 3-4 tbsp fresh dill, chopped
- 1 small shallot, finely diced or shredded
- Juice of half a lemon
- Salt and pepper to taste
- Olive oil (optional)
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- To Assemble:
- 2 oz cooked low-carb rice (like Kaizen) 50 g
- Fresh lemon wedges
- Fresh parsley, chopped (for garnish)
Cooking Instructions for making Shish taouk
Instructions:
Prepare the Marinade:
In the Thermomix bowl, add the olive oil, yogurt, tomato paste, lemon juice, garlic, thyme or oregano, paprika, cinnamon, salt, and pepper. Mix on Speed 3 for 10 seconds until well combined.
Marinate the Chicken:
Marinate the Chicken
Add the chicken cubes to the marinade in the bowl. Mix on Reverse, Speed 1 for 30 seconds to coat the chicken evenly.
Transfer the chicken and marinade to a bowl, cover, and refrigerate for 2-6 hours (overnight is best).
Prepare the Lemony Yogurt Sauce
Clean the Thermomix bowl. Add Greek yogurt, diced cucumber, dill, shallot, lemon juice, salt, and pepper. Mix on Speed 4 for 15 seconds until well combined. Adjust seasoning if needed. Transfer to a bowl and set aside.
Preheat and Cook
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
Line a sheet pan with parchment paper. Place the marinated chicken (and onion wedges if using) on the sheet pan. Drizzle with olive oil and sprinkle with sumac.
Roast the Chicken
Roast in the preheated oven for 36-40 minutes or until the chicken is cooked through and slightly charred.
Assemble the Bowl
In a bowl, layer 2 oz of cooked low-carb rice, top with 4-6 oz of roasted chicken, some roasted onion, and a few dollops of the lemony yogurt sauce. Garnish with lemon wedges, a dusting of sumac, and fresh parsley.
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