Yield: 4 servings/8 kabobs

Shish Tawook (Chicken Kabobs)

Shish Tawook (Chicken Kabobs)

Ingredients

  • 1 lb. 10 oz. chicken breasts, cut into large bite-sized chunks, (approx. 3 regular-sized chicken breasts)
  • 1 (8 oz.) cont. whole fresh white mushrooms
  • 1 red bell pepper, cut into 1" squares

Marinade:

  • 7 cloves garlic, crushed, finely chopped or run through a garlic press
  • 1/4 tsp. white pepper
  • 1 tsp. regular table salt
  • 1 Tbl. ketchup
  • 5 Tbl. white vinegar
  • 1/2 tsp. ground powdered (or grated fresh) ginger
  • 2 Tbl. tomato paste
  • 1/2 cup canola or vegetable oil

Instructions

  • In large bowl, add marinade ingredients and whisk to mix.
  • Stir in chicken, coating well. Gently fold in peppers and mushrooms being careful not to break up mushrooms. Cover and chill overnight, or a minimum of 6 hours.
  • Thread chicken pieces onto skewers alternating with mushrooms and peppers as desired, placing onto a small baking sheet, pan or plate. Pour any extra marinade over skewers. (Let rest at room temp while grill is heating).
  • Preheat grill and cook chicken kabobs on oiled grates for 15 - 20 minutes with lid closed, turning occasionally, or until done and no longer pink inside.
  • Serve with a garlic dipping oil (page 70 in Hadia's book), garlic butter sauce, or garlic mayonnaise.

    • Notes

    *If using wooden or bamboo skewers, soak them in cold water for at least 30 minutes before cooking to prevent excessive burning of the skewer sticks.