Lebanese shish taouk marinates chicken in yogurt for exactly 4 hours—longer breaks down proteins into mush.
Shish Taouk Bowl
Dive into a flavor-packed Shish Taouk Bowl that's not just a feast for the senses but also a protein powerhouse! Succulent marinated chicken takes center stage, paired with fluffy rice and a zesty yogurt sauce that adds a refreshing twist. Perfect for a satisfying low-carb meal, this dish is your new go-to for quick weeknight dinners!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 5-6 minced garlic cloves
- the juice of 1 large lemon
- the juice of half a lemon
- fresh lemon wedges
- some roasted onion
- some fresh finely chopped parsley
- 1 finely diced Persian cucumber
- 1 finely diced or shredded small shallot
🥩Meat & Seafood(2)
- 2 lb boneless skinless chick thighs cut into 1.5 to 2 inch cubes (907 g)
- 4-6 oz of cooked chicken (113-170 g)
🥛Dairy & Eggs(2)
- 3/4 cup greek yogurt (180 ml)
- 3 tbsp plain yogurt (45 ml)
🫙Pantry Staples(3)
- 2 oz cooked kaizen lowcarb rice (56.7 g)
- 2 tbsp olive oil (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(6)
- 1/3 tsp cinnamon (1.65 ml)
- 3-4 tbsp finely chopped fresh dill (45-60 ml)
- a couple pinches salt & pepper
- a dusting of sumac
- 1 tbsp sweet paprika (15 ml)
- 1 tbsp thyme or oregano (15 ml)optionaloregano
👨🍳 Instructions
- 1
Grab a bowl and add 2 lb boneless skinless chick thighs cut into 1.5 to 2 inch cubes. Drizzle chicken with 2 tbsp olive oil, 3 tbsp plain yogurt, 2 tbsp tomato paste, the juice of 1 large lemon, 5-6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, and a couple pinches salt & pepper.
- 2
Mix everything well, cover, and ideally let marinate for 2-6 hrs. Overnight is best, but you should let it soak up the flavors for at least 2-6 hrs for best flavor.
- 3
When you’re ready to eat, preheat oven to 425F. Remove chicken from fridge and let it sit at room temp for 30 mins.
- 4
Grab a sheet pan, line with parchment paper, add the chicken. I like to add red onion wedges as well. Drizzle with olive oil, dust some more sumac, and pop it into the oven for 36-40 minutes.
- 5
Make the lemony yogurt sauce by mixing 3/4 cup greek yogurt, 1 finely diced Persian cucumber, 3-4 tbsp finely chopped fresh dill, 1 finely diced or shredded small shallot, the juice of half a lemon, a couple pinches salt & pepper. Mix well, and if you like, you can also drizzle some olive oil here too!
- 6
Add 2 oz cooked kaizen lowcarb rice to a bowl, add 4-6 oz of cooked chicken, some roasted onion, top with a couple dollops of the sauce, then add some fresh lemon wedges, a dusting of sumac, some fresh finely chopped parsley, and anything else you like.
💡 Pro Tips
- ✓Marinate chicken thighs for a minimum of 6 hours because yogurt's lactic acid needs time to break down proteins and tenderize the meat while the oil creates a moisture barrier.timing6+ hours minimum
- ✓Let marinated chicken sit at room temperature for exactly 30 minutes before cooking to ensure even heat penetration and prevent the exterior from overcooking while the center reaches 165°F.timing30 minutes
- ✓Cut chicken thighs into uniform 1.5-2 inch cubes to ensure consistent cooking time and prevent smaller pieces from drying out while larger pieces remain undercooked.technique1.5-2 inch cubes
- ✓Roast at 425°F for 36-40 minutes because this temperature creates Maillard browning on the surface while the yogurt marinade prevents moisture loss from the interior.timing425°F, 36-40 minutes
- ✓Use Greek yogurt in both marinade and sauce because its higher protein content (15-20g per cup) creates better enzymatic tenderizing action and thicker consistency than regular yogurt.ingredient15-20g protein per cup
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Lebanese shish taouk marinates chicken in yogurt for exactly 4 hours—longer breaks down proteins into mush.
Shish Taouk Bowl
Dive into a flavor-packed Shish Taouk Bowl that's not just a feast for the senses but also a protein powerhouse! Succulent marinated chicken takes center stage, paired with fluffy rice and a zesty yogurt sauce that adds a refreshing twist. Perfect for a satisfying low-carb meal, this dish is your new go-to for quick weeknight dinners!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 5-6 minced garlic cloves
- the juice of 1 large lemon
- the juice of half a lemon
- fresh lemon wedges
- some roasted onion
- some fresh finely chopped parsley
- 1 finely diced Persian cucumber
- 1 finely diced or shredded small shallot
🥩Meat & Seafood(2)
- 2 lb boneless skinless chick thighs cut into 1.5 to 2 inch cubes (907 g)
- 4-6 oz of cooked chicken (113-170 g)
🥛Dairy & Eggs(2)
- 3/4 cup greek yogurt (180 ml)
- 3 tbsp plain yogurt (45 ml)
🫙Pantry Staples(3)
- 2 oz cooked kaizen lowcarb rice (56.7 g)
- 2 tbsp olive oil (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(6)
- 1/3 tsp cinnamon (1.65 ml)
- 3-4 tbsp finely chopped fresh dill (45-60 ml)
- a couple pinches salt & pepper
- a dusting of sumac
- 1 tbsp sweet paprika (15 ml)
- 1 tbsp thyme or oregano (15 ml)optionaloregano
👨🍳 Instructions
- 1
Grab a bowl and add 2 lb boneless skinless chick thighs cut into 1.5 to 2 inch cubes. Drizzle chicken with 2 tbsp olive oil, 3 tbsp plain yogurt, 2 tbsp tomato paste, the juice of 1 large lemon, 5-6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, 1/3 tsp cinnamon, and a couple pinches salt & pepper.
- 2
Mix everything well, cover, and ideally let marinate for 2-6 hrs. Overnight is best, but you should let it soak up the flavors for at least 2-6 hrs for best flavor.
- 3
When you’re ready to eat, preheat oven to 425F. Remove chicken from fridge and let it sit at room temp for 30 mins.
- 4
Grab a sheet pan, line with parchment paper, add the chicken. I like to add red onion wedges as well. Drizzle with olive oil, dust some more sumac, and pop it into the oven for 36-40 minutes.
- 5
Make the lemony yogurt sauce by mixing 3/4 cup greek yogurt, 1 finely diced Persian cucumber, 3-4 tbsp finely chopped fresh dill, 1 finely diced or shredded small shallot, the juice of half a lemon, a couple pinches salt & pepper. Mix well, and if you like, you can also drizzle some olive oil here too!
- 6
Add 2 oz cooked kaizen lowcarb rice to a bowl, add 4-6 oz of cooked chicken, some roasted onion, top with a couple dollops of the sauce, then add some fresh lemon wedges, a dusting of sumac, some fresh finely chopped parsley, and anything else you like.
💡 Pro Tips
- ✓Marinate chicken thighs for a minimum of 6 hours because yogurt's lactic acid needs time to break down proteins and tenderize the meat while the oil creates a moisture barrier.timing6+ hours minimum
- ✓Let marinated chicken sit at room temperature for exactly 30 minutes before cooking to ensure even heat penetration and prevent the exterior from overcooking while the center reaches 165°F.timing30 minutes
- ✓Cut chicken thighs into uniform 1.5-2 inch cubes to ensure consistent cooking time and prevent smaller pieces from drying out while larger pieces remain undercooked.technique1.5-2 inch cubes
- ✓Roast at 425°F for 36-40 minutes because this temperature creates Maillard browning on the surface while the yogurt marinade prevents moisture loss from the interior.timing425°F, 36-40 minutes
- ✓Use Greek yogurt in both marinade and sauce because its higher protein content (15-20g per cup) creates better enzymatic tenderizing action and thicker consistency than regular yogurt.ingredient15-20g protein per cup