Shish Taouk (Spiced Chicken Kebabs with Garlic Yogurt Sauce)
Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread. This recipe first appeared in our Jan/Feb 2013 issue along with Barbara Hansen’s article Anaheim’s Little Arabia.
- 10 cloves garlic, mashed into a paste
- 1⁄2 cup lemon juice
- 1⁄4 cup olive oil
- 2 tbsp. Aleppo pepper
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1⁄2 tbsp. dried mint leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless chicken thighs, cut into 2″ pieces
- 1 cup plain yogurt
- 10 fresh mint leaves, finely chopped
- Combine half the garlic, ⅓ cup juice, 2 tbsp. oil, 1½ tbsp. Aleppo pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours.
- Build a medium-hot fire in a charcoal grill. Skewer chicken on about eight 10″ wooden skewers; grill, turning, until chicken is cooked through and slightly charred, 10–12 minutes. Mix yogurt, fresh mint, remaining garlic, juice, oil, and Aleppo in a bowl; serve alongside skewers.