Low Iodine Classic Shish Tawook

Total time2 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade

2 lbs boneless, skinless chicken breasts or thighs, cut into 1 ½-inch cubes
½ cup plain whole-milk yogurt
Cocojune Pure Coconut Organic Cultured Coconut Yogurt Oui by Yoplait Coconut Dairy Free Yogurt Alternative Jar GT's Cocoyo Pure Living Coconut Yogurt So Delicious Dairy Free Plain Coconut Milk Yogurt Cup - 5.3 Oz Harmless Harvest Unsweetened Plain Organic Cultured Coconut Yogurt
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Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
3 tbsp olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp lemon zest
4 garlic cloves, minced
1 tbsp tomato paste
1 ½ tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper

For the skewers

1 large red onion, cut into 1 ½-inch chunks
1 large green bell pepper, cut into 1 ½-inch chunks

For serving

warm flatbread or pita, for serving
Omit this
This ingredient likely doesn’t work for the diet.
toum or garlic sauce, for serving
fresh parsley, roughly chopped, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large bowl, whisk together the yogurt, olive oil, lemon juice, lemon zest, minced garlic, tomato paste, paprika, cumin, coriander, turmeric, cinnamon, allspice, cayenne, salt, and black pepper until smooth and evenly combined.
2
Add the chicken cubes to the marinade and toss until every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or up to 8 hours.

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