FrixosPersonalChefing
Suitable for vegetarians
December 29, 2021
Shish Tawook!
Prep Time
40
mins
Cook Time
25
mins
Serves
8
Ingredients
- • 10-12 Chicken Thighs, about 1.6 kg cut into 2 cm pieces
- • Metal skewers
- • 1 large Onion, cut into four and then cut into 1.5 cm squares.
- • 1 large Green Pepper, cut into 1.5 cm squares.
- • Arabic Pitta
For the marinade
- • 150 g. Pissourkotiko Sheep Yogurt, Charalambides Christis
- • 80ml, Extra Virgin Olive Oil
- • 80ml Lemon Juice
- • 6 Cloves Garlic, crushed
- • 2 tbsp. Tomato puree
- • 1 tsp. Sweet Paprika, not smoked
- • ¼ tsp. Cinnamon
- • ½ tsp. Oregano
- • ½ tsp. Cumin
- • 1 tsp. Sumac
- • ½ tsp. Nutmeg
- • 1 tbsp. Ginger, grated
- • 2 tbsp. Ketchup
- • 1 tbsp. Sea salt
For the salad
- • 2 Red Onions, cut into four and then into thin slices, pour hot water over them for a milder taste
- • 1 bunch of Fresh Parsley, finely chopped
- • 50ml Lemon Juice
- • 1 tbsp. Sumaki, plus more for garnish
- • ½ tsp. Sea salt
Instructions
- Prepare the marinade by combining all the ingredients in a large bowl. Then add the chicken pieces and mix well. Cover with plastic wrap and refrigerate overnight or even better for 2 nights.
- Remove from the fridge 1 hour before cooking and pass on the skewers chicken pieces and every now and then onion and green pepper.
- Prepare your coals and when they are well set and have created a nice gray ash, spread them all over the base of the grill.
- Place your skewers on the grill and cook for about 10 ', turning often and until the chicken is cooked and burnt nicely. Using metal skewers help to cook the inside of the chicken cubes.
- Meanwhile, prepare the salad by adding the onions and parsley to a plate, add the lemon juice, sprinkle the sumac, salt and mix lightly.
- Remove the skewers and place them on a plate covered with Arabic pies, garnish with sumac and cover with more pies. Cover with foil for 5-10 'and then enjoy them with the salad and hummus.
