Photography by Glenn Roberson
Photography courtesy of Jill Dahan
In the Kitchen with Jill Dahan Ingredients 4 boneless skinless chicken thighs
CHICKEN DINNER
Marinade 1/4 cup fresh lemon juice 5 large garlic cloves crushed 2 tbsp sheep or cow’s milk yogurt 1/2 tsp dried thyme
Jill Dahan
Awesome after marinade sauce 3 tbsp fresh lemon juice 1 large garlic clove crushed 1/3 cup extra virgin olive oil
Instructions Dad’s Chicken Shish Tawook
ill Dahan lives in Cornelius and is the author of Starting Fresh! Recipes for Life. You can J learn more about her at www.jilldahan.com. To learn more about her nonprofit, Sunninghill Jill Kids, visit www.sunninghilljillkids.org.
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This dish is a regular on our dinner table thanks to its simplicity, ease, and deliciousness. It is a very popular skewered chicken dish in the Middle East where shish means skewers and tawook means chicken. Fresh tasting and chock full of goodness, this is a lunch or dinnertime summer staple. Whip this up and bring the Middle East to the Southeast!
Mix marinade ingredients together in a flat bowl and marinate chicken pieces for at least four hours and preferably overnight night in the fridge. Remove chicken from marinade and skewer on soaked wooden skewers or rosemary sprigs. Cook in frying pan on medium high heat or on the barbecue or oven at 400F for 7-9 minutes per side until juices run clear. Remove and place in a serving dish and drizzle with after marinade sauce. Serve with tzatkiki (Greek yogurt, diced cucumbers, and onion) if desired.
