Lebanese Shish Tawook

Name: Lebanese Shish Tawook
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs; 3 cloves garlic (minced); 1/2 cup lemon juice; 1/2 cup plain yogurt (or Greek yogurt); 1 tablespoon tomato paste; 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1 teaspoon paprika; 1/2 teaspoon thyme (dried); 1 teaspoon cumin (ground); 1/4 teaspoon allspice (ground); 2 tablespoons olive oil; 1 large eggplant (around 3 lbs); olive oil; sea salt & black pepper (to season eggplant and salad to taste); 3 beefsteak tomatoes (diced, roughly 3 cups diced); 1 bell pepper (seeds removed chopped, I used half red and half green); 5 green onions (green parts chopped); 1/4 cup mint (chopped); 1 cup parsley (chopped); 1 lemon (juiced); 1/4 teaspoon red pepper flakes (crushed); 1/2 teaspoon Za'atar (optional)

These Shish Tawook Chicken Thighs with Mediterranean Eggplant Salad are a twist on traditional shish taouk grilled chicken kebabs.

Prep25 min
Cook20 min
Total45 min
Makes4 servings
Calories449

Ingredients

4 servings

For the Shish Taouk

4 chicken thighs
3 cloves garlic (minced)
1/2 cup lemon juice
1/2 cup plain yogurt (or Greek yogurt)
1 tablespoon tomato paste
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon thyme (dried)
1 teaspoon cumin (ground)
1/4 teaspoon allspice (ground)
2 tablespoons olive oil

For the Mediterranean Eggplant Salad

1 large eggplant (around 3 lbs)
olive oil
sea salt & black pepper (to season eggplant and salad to taste)
3 beefsteak tomatoes (diced, roughly 3 cups diced)
1 bell pepper (seeds removed chopped, I used half red and half green)
5 green onions (green parts chopped)
1/4 cup mint (chopped)
1 cup parsley (chopped)
1 lemon (juiced)
1/4 teaspoon red pepper flakes (crushed)
1/2 teaspoon Za'atar (optional)

Method

1
In a large Ziploc bag put the garlic, lemon juice, yogurt, tomato paste, salt, pepper, cayenne pepper, paprika, thyme, cumin, allspice and olive oil. Add the chicken thighs and seal the Ziploc bag closed. Use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.
2
Grill chicken thighs over medium-high heat, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat and an internal temperature of 165°F.
3
Serve the cooked chicken thighs with the Mediterranean Eggplant Salad, rice, pita and yogurt.
4
Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za'atar {the za'atar is optional}.
5
Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
6
In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine.

Notes

The chicken should be marinated for at least 30 minutes, but if you have more time, marinate it for a few hours to intensify the flavor. It's a good idea to brush a little oil over the grates before you start grilling to avoid the chicken from sticking. I recommend using a meat thermometer to check the internal temperature of the chicken, you need to ensure the thickest part reaches 165°F.