Shish Taouk (Chicken Kabobs)

• 1 1/2 lbs boneless chicken breasts, cut into chunks
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon baharat, spice
• 2 tablespoons tomato paste
• 1 cup Greek yogurt (plain)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 12 -15 bamboo skewers, soaked
• For toum sauce
• 2 garlic cloves, crushed
• 1/2 cup vegetable oil
• 3 tablespoons mayonnaise
• 1/2 lemon, juice of
• salt & pepper, to taste

1. Soak bamboo skewers, if using, for about an hour (soak extra and freeze any unused ones for later).
2. Stir together ingredients and allow chicken to marinate in it for at least an hour, preferably more.
3. Skewer chicken.
4. Cook skewers on the grill or under the broiler until cooked through (time will vary with size of chunks).
5. To make toum sauce, grind the garlic with the salt in a mortar until it is pasty.
6. Mix in the lemon and mayonnaise, and very slowly add oil, whisking as you go.
7. Add salt and pepper to taste.
8. Serve sauce with kabobs.

chicken breasts, garlic, olive oil, lemon juice, baharat, tomato paste, greek yogurt, kosher salt, black pepper, bamboo skewers, toum sauce, garlic, vegetable oil, mayonnaise, lemon, salt

Taken from www.food.com/recipe/shish-taouk-chicken-kabobs-274981 (may not work)