This marinated chicken dish is perfect for any summertime barbecue. The combination of deep aromatics with a fresh mint dipping sauce makes for a crowd pleaser every time!

Difficulty

Beginner

Yield

Serves 3-4

Ingredients

Marinade:5 cloves garlic, minced1 lemon, juiced2 tablespoons olive oil1 tablespoon smoked paprika1 teaspoon cayenne pepper1 tablespoon ground cumin1 tablespoon ground coriander Skewers:5 cloves garlic, minced1 tablespoon smoked paprika1 pound boneless skinless chicken thighs, cut into 4 centimeter cubes1 cup greek yogurt10 fresh mint leaves, finely chopped Salt to taste Pepper to taste

Equipment

Chef’s knife or paring knifeCutting boardMeasuring cupsMeasuring spoonsBowls of various sizesRaspWooden skewersSpatulaBaking sheetParchment paperDish towelTasting spoons

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Pick the mint leaves off the stem, discard stems. Roll the mint leaves together, and finely chop them.

Mince the garlic using the An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp and collect all the minced garlic in a bowl.

To juice the lemons, roll them on a counter to release their juices, then cut them in half and squeeze their juice into a bowl, catching and discarding any seeds.

Using the Chef’s knife, cut the chicken thighs into four-centimetre cubes and set them aside. Clean and sanitize any surface and equipment that came in contact with the raw chicken.

Marinate the chicken. Combine the garlic, lemon juice, two tablespoons of olive oil, smoked paprika, cayenne, cumin, coriander, salt, and pepper in a bowl.

Add the chicken and toss to coat. Cover in plastic wrap and refrigerate for two hours.

Submerge the skewers in water and soak for at least 30 minutes.

While the chicken is marinating, make the dipping sauce. Mix the yogurt, mint, and the remaining garlic, lemon juice, smoked paprika, and oil in a bowl and set aside.

Taste and adjust seasoning as needed. Refrigerate until ready to serve.

Once the chicken has marinated, remove it from the fridge. Take the skewers and slide the chicken onto them until there is no more room.

If cooking in the oven, preheat to 400°F. If using a grill, turn to medium-high. Cook the chicken for 8 – 10 minutes, rotating the skewers 90 degrees every two minutes.

Once the chicken is cooked, serve on a platter with the dipping sauce on the side.

Growing Chefs! Ontario Recipe

Shish Tawook

Yield: Serves 3-4

Difficulty: Beginner