Ingredients for Chicken Shishtawook
- Boneless Chicken
- Skewers
- Pita bread (as needed)
- Tomatoes
- Lettuce
- Green Onions
- Pickles
- 2 tablespoons olive oil (for marinade) + 1 tablespoon olive oil (for garlic spread) + 2-3 tablespoons vegetable oil (for garlic spread)
- Sour Cream
- Ketchup
- Mustard
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- Ground Allspice
- Pepper
- Cinnamon
- Sazon Goya
- Sumac
- Garlic Cloves
- 1/2 teaspoon salt (for marinade) + pinch of salt (for garlic spread)
- Vegetable Oil
- Mayonnaise
- Sesame Paste
- 1/4 cup lemon juice (for marinade) + 1 tablespoon lemon juice (for garlic spread)
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How to Make Chicken Shishtawook
- **Marinate the Chicken:** In a large bowl, whisk together 1/2 cup plain yogurt, 1/4 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. Ensure chicken is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- **Prepare the Skewers:** One hour before baking, remove chicken from the refrigerator. Thread chicken onto skewers.
- **Preheat & Bake:** Preheat oven to 400°F (200°C). Place skewers on a baking sheet and bake for 30-35 minutes, or until chicken is cooked through and slightly charred.
- **Make the Garlic Spread:** While chicken is baking, combine 1/2 cup mayonnaise, 1/4 cup plain yogurt, 4 cloves garlic (minced), 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt in a blender.
- **Blend:** Blend until smooth and creamy, gradually adding 2-3 tablespoons vegetable oil until desired consistency is reached.
- **Assemble & Serve:** Spread the garlic spread generously on pita bread. Top with the baked chicken shishtawook and your favorite vegetables (e.g., lettuce, tomatoes, onions). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
26g
Fat
33g
Carbs
4g
