12 oz chicken breast boneless, skinless, cut into 12 1-inch by 2-inch chunks
juice from 1/2 a lemon
2 TBSP plain yogurt
1 TBSP olive oil
pinch thyme
1/2 tsp paprika
dash salt
pinch black pepper
12 4-inch bamboo skewers
Toum Dipping Sauce:
2 TBSP fresh garlic, chopped
2 TBSP lemon juice
2 TBSP cold water
1/2 tsp kosher salt
1 cup peanut oil, cold (or other flavorless oil)
DIRECTIONS
Combine all the ingredients for the kabobs in a small dish and mix well. Cover and refrigerate for 8 hours.
Remove the chicken from the marinade, place chicken on a broiler-proof baking dish. Sprinkle with a bit of salt.
Heat the broiler and cook the chicken, until well browned and the chicken reaches 165 degrees F internal temperature.
Insert the skewers through the chicken and serve with the dipping sauce.
For the dipping sauce (Toum): Place the garlic, lemon juice, cold water, and salt in a mug or glass. Use an immersion blender and blend until smooth. Slowly drizzle in the oil while the motor is running on the immersion blender, blending to a thick mayonnaise like consistency.
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