#69 - Lebanese Shish Tawook

I made this from a recipe that was published in the local paper, but originally came from The Arab Table, by May Bsisu (William Morrow). I've modified it only slightly with more convenient pre-prepared garlic and lemon juice.

Combine 5 tsp jarred minced garlic, 1/2 c. bottled lemon juice, 1/3 c. olive oil, 2 Tbsp plain yogurt, 1/2 tsp ground cardamom, 1 tsp. salt, 1 tsp. white pepper in a large bowl and thoroughly mix with a fork or whisk. Cut 2-3 lbs of bone/skin-less chicken breasts into 1 inch chunks and place them in a gallon Ziploc bag. Pour the mixture in on top and seal tightly, forcing out the excess air. Put that bag in another bag and park it in the fridge for 2-8 hours.

Soak a bundle of wooden skewers or find your metal ones.

Meanwhile blend 10 tsp of the minced garlic, 1/2 tsp. of salt, and 2 tsp of the plain yogurt in a blender or small food processor. With it running, trickle 1/3 c. of the olive oil into the mix until incorporated, then do the same with 1 tsp. of the lemon juice until a paste is formed. Stick it in a plastic, lidded container in the fridge until you're ready to cook.With a grill hot and ready, skewer the chicken and then grill it over medium high heat for about 6-8 minutes until cooked through. Before taking it off of the grill, brush it with the garlic paste and serve over rice. I made six cups of saffron rice using chicken stock and 1/4 tsp saffron.