Chef Lesli Sommerdorf and Bob Harmon with Harmons Grocery show us how to make delicious skewers.
Shish Taouk (Yogurt-Marinated Chicken Skewers)
Makes 20-30 skewers (8-10 servings)
4-6 chicken breast halves, boneless, skinless, cut into lengthwise slices
1 pint plain whole yogurt
3 tablespoons Middle East red pepper
1/4 cup ground cumin
4 cloves garlic, crushed
Juice of 4 lemons
1/2 cup olive oil
1 small can tomato paste
20-30 wooden skewers, soaked in water 30 minutes before use
In a sealable heavy-duty gallon plastic bag, put the chicken strips, yogurt, Middle East pepper, cumin, garlic, lemon juice, olive oil and tomato paste. Seal and massage contents to mix thoroughly – mixture should become pink. Place in another gallon plastic bag to avoid leaking. Refrigerate overnight.
Remove from the refrigerator 30 minutes before skewering. Skewer each chicken piece onto the wooden skewers.
Prepare a charcoal or gas grill over medium heat and grill chicken for 7-9 minutes, turning halfway through.