This is a quick, stovetop version of the Middle Eastern Chicken Shish that I came up with for those days when you are looking for a quick, light meal that can be ready in under an hour. The great thing is you can spend most of that time relaxing while the chicken is marinating ;).

You can definitely use this marinade and barbecue the chicken, but it is just as delicious from a sauté pan, meaning if you don’t have a grill, there’s no reason you can’t enjoy the tangy, tender flavors of traditional Chicken Shish.

Giving the chicken a quick sear at the end will mimic some of the browning and caramelization you get from a grill, so it will have a nice, deep flavor to it.

 Serve it atop some pita bread and lightly sautéed onions with parsley, tomato and lettuce and you’ve got a satisfying, healthy meal that you’ll be coming back to time and time again!

Stovetop Chicken Shish

2016-08-12 13:34:10

Serves 3

A quick stovetop version of a Middle Eastern Favorite.

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Prep Time

10 min

Cook Time

10 min

Total Time

40 min

Prep Time

10 min

Cook Time

10 min

Total Time

40 min

Marinade

1. 1/2 cup Plain or Greek Yogurt
2. 1 tsp Paprika
3. 1/2 tsp Cumin
4. 1/2 tsp Coriander
5. 1/2 tsp Ginger
6. 1/2 tsp Cinnamon
7. 1/2 tsp Black Pepper
8. 1/2 tsp Crushed Red Pepper
9. 1/2 tsp Salt
10. 1/4 tsp Cardamom
11. 1 large clove Garlic, crushed or minced
12. 1 Lemon, juiced
13. 1 lb Chicken, cubed (I used chicken breast)

For Serving

1. Pita Bread or Flatbread
2. 1/2 an Onion, thinly sliced
3. Sumac (optional)
4. Parsley, chopped
5. Tomato, sliced
6. Lettuce

Instructions

1. Whisk together all the marinade ingredients (yogurt through lemon juice). Add the cubed chicken and stir to coat completely with the marinade. Allow the chicken to marinate at least 30 minutes and up to 24 hours. The longer you leave it, the more flavorful it gets.
2. Before cooking the chicken, prepare the plate. Arrange the pita bread on the bottom. Lightly sauté the onions in a large skillet so they soften but still have some crunch but are not browned, about 2-3 minutes. Spread them over the pita and sprinkle with a bit of sumac to taste, if using.
3. In the same large skillet, heat 1 tbsp of oil and add the chicken. Cook until the chicken is cooked through, stirring occasionally. I usually cut a piece in half to see if the chicken is done, the timing varies depending on how big or small your chicken pieces are. Adjust salt and pepper to taste.
4. Drain the excess liquid then return to high heat and sear for a minute or two longer to get some caramelization on the chicken.
5. Plate over the prepared pita and onion dish and sprinkle with chopped parsley. Serve with the lettuce and sliced tomatoes and enjoy!

By à la Susu

à la Susu https://alasusu.com/