Shish Tawook (Greek Chicken Kebabs)

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  • 1 lb of chicken breast, rinsed under cold running water, dried on paper towels and cut into 1 inch chunks


  • juice and zest of 2 large juicy lemons, or juice of 3-4 less juicy ones and zest of 2.
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 10 fresh mint leaves, chiffonade or 1/4 tsp dry
  • 2 tsp dried oregano
  • 2 large cloves garlic, pulped on a microplane or otherwise liquified
  • leaves from 3-4 sprigs italian flat-leaf parsley, chiffonade
  • 1/4 cup olive oil

Optional Additions

  • leaves from 2 sprigs oregano or marjoram
  • 1 tsp lemon pepper seasoning (makes product a little more tart!)

Whisk together all marinade ingredients, save olive oil. Drizzle in olive oil slowly while whisking to emulsify. Taste and adjust seasoning. Combine marinade with meat in a freezer bag and massage to distribute evenly. Marinate at least 4 hours, or overnight should be ok.

Skewer up the kabobs. With your fingers scoop all the solids out of the marinade and smear them over the kabobs. Grill over medium charcoal fire. If you put the chicken pieces on the skewers so they are touching (but not squeezed together) it's easy to check for doneness by separating two pieces with tongs and looking between them. Should take no longer than 10 minutes, depending on the size of the chunks and the temperature of the fire.

Serve with basmati rice, grilled vegetables, and tsatsiki.