Shish Tawook (Grilled Chicken w/ Roasted Red Peppers & Garlic Guacamole).
Being six weeks away from my due date has noticeably slowed me down. So much, in fact, that just thinking of going grocery shopping can tire me out—getting out of pajamas, driving, walking around and filling up the grocery cart, paying for it, loading the car with the loot, driving back home, unloading the car, and then putting away all the groceries. Whew! Weren’t you tired just reading all that? You don’t even have to be pregnant to feel exhausted just thinking of that process 🙂
Honestly though, I enjoy shopping for fun ingredients to make new recipes, and this is one recipe that is now in our Taylor Family Favorites. (Soon I will get around to labeling our favorites so you can easily find them.) This grilled chicken recipe was simple to make and the marinade is out of this world! I stumbled upon Half Baked Harvest, where I found this recipe, and now I regularly blog stalk there 🙂 I adapted the recipe slightly as I was missing a couple of ingredients but this did not in any way affect the robust flavors of this dish!
INGREDIENTS
- In a bowl combine the lemon juice, olive oil, greek yogurt, garlic, ginger, tomato paste, salt, oregano, paprika, pepper and cinnamon. Add the chicken to a ziplock bag and pour the sauce over the chicken. Seal the bag and place in the fridge for 4 hours or overnight.
- Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, and peppers onto metal skewers (or wood skewers that have been soaked in water). Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the chopped parsley over the skewers. You may also cook the chicken in a skillet if needed.
- Take a warm pita, spread some goat cheese on the bottom of the pita, load it with the juicy chicken, roasted red peppers, a scoop of the salad, and a dollop of garlic guacamole. Hold with both hands, and let the juices run down your fingers as you devour this delicious shish tawook!
NOTE:
I did not fire up the grill as it was pouring rain while I was making this meal. I used a skillet instead because Aaron couldn’t remember where he had put the grill pan 🙂
I marinated the chicken for about 2 hours and that was good enough for us but the longer you leave it marinating, the more robust the flavors.
I roasted the red peppers in the skillet after I had cooked the chicken as the pan was really hot by then, and the red peppers turned out great. I added nothing to them as the roasting brings out the perfect sweetness of the peppers that adds a beautiful balance to the dish.
You can throw this meal together in no time if you prepare and marinate the chicken the night before. your family will ask for more and you may not invite any guests over for fear that they will not leave anything for you to eat!
