Chicken Shish Kebab

Method3 steps · about 30 min

1. 1

   Step 1: If using wooden skewers, soak them before threading; the source gives 10 minutes, and follow any longer preparation required by the skewer maker. Cut chicken breast and tomatoes (4) into roughly 1½-inch cubes. Mix olive oil (3 tbsp), yogurt (3 tbsp), red pepper paste (1 tbsp), black pepper (1/2 teaspoon), ground red pepper (1/2 teaspoon), garlic powder (1 teaspoon) and salt (1 teaspoon) in a large bowl, then coat the chicken and tomato pieces evenly.

   Uses 2 lbs chicken breast meat (dice cut by 1.5 inches) · 4 tomatoes (dice cut by 1.5 inches) · 3 tbsp olive oil · 3 tbsp yogurt · 1 tbsp red pepper paste · 1/2 teaspoon black pepper · 1/2 teaspoon ground red pepper · 1 teaspoon garlic powder

2. 2

   Step 2: Thread the seasoned pieces onto prepared skewers, alternating chicken and tomato. Depending on skewer size, use about 4–5 pieces of each per skewer. Keep raw-chicken-contact tools separate from serving tools.

   Uses Seasoned chicken and tomato cubes

3. 3

   Step 3: Grill on an electric grill or barbecue, turning until all sides are golden and the chicken reaches 74°C/165°F in its thickest pieces. The source 20-minute cook field is a guide; surface colour alone is not the endpoint.

   Uses Raw chicken and tomato skewers