Eosinophilic Esophagitis Friendly Shish Tawook
Total time2 hr 35 min
Prep time20 min
Cook time15 min
4.7(29)
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Learn more →Ingredients
4 servings
For the marinade & chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch cubes
- ½ cup full-fat coconut milk
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp salt
For serving
- ¼ cup fresh parsley, roughly chopped
- 1 lemon, cut into wedges
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, garlic, olive oil, turmeric, ginger, Ceylon cinnamon, and salt until combined.
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