Shish Tawook (Grilled Chicken Skewers) with Roasted Garlic Avocado Mayo

By vealam

Ingredients

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 cup greek yogurt
• 3 cloves garlic, minced or grated
• 1 teaspoon fresh ginger, grated
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 2 pounds skinless boneless chicken breast, cut into 2 inch pieces
• 2 large red bell pepper, cut into chunks
• 1 cup chopped fresh flat-leaf parsley, plus more garnish
• 4-8 pitas, homemade or store bought, warmed
• 2-4 ounces goat cheese, crumbled
• French fries, for serving
• Roasted Garlic Avocado Mayo
• 1 small head garlic
• 1 1/2 avocados, pitted + peeled
• 2 tablespoons plain greek yogurt or mayo (I used greek yogurt)
• 3 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• salt and pepper, to taste

Details

Preparation time 15mins
Cooking time 300mins
Adapted from halfbakedharvest.com

Preparation

Step 1

Shish Tawook
In a bowl combine the lemon juice, olive oil, greek yogurt, garlic, ginger, tomato paste, salt, oregano, paprika, pepper and cinnamon. Add the chicken to a ziplock bag and pour the sauce over the chicken. Seal the bag and place in the fridge for 4 hours or overnight.
Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, and peppers onto metal skewers (or wood skewers that have been soaked in water). Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the chopped parsley over the skewers. You may also cook the chicken in a skillet if needed.
Roasted Garlic Avocado Mayo
Preheat the oven to 400 degrees F.
Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze 4-8 (I used 8, but feel free to use more or less if you wish) of the garlic cloves out into a food processor or blender, reserve any remaining garlic for another use. Add the avocados, greek yogurt, olive oil, chili powder, cumin and a pinch of salt and pepper. Process until smooth and creamy. Taste and adjust salt and pepper to your liking.
To Assemble
Remove the chicken from the skewers and place on the warmed pitas. Sprinkle with parsley and goat cheese. Serve the roasted garlic mayo on the side for dipping. Don't forget the fries! :)