Turkish Shish Kebab marinated in Greek yogurt sauce, then grilled to add a hint of smoke and served with grilled veggies.
Taouk is the Turkish way of saying Shish Kebab, I’m getting fancy around here. Hehe. I’m a little shy to add origin to dishes because I’m always nervous my Americanized version of something will offend someone, or embarrass myself! Truth is, I’ve traveled to Turkey and their food is some of the best on the entire planet. I’m sure this marinade is probably done slightly different in Turkey. I’m serving this dish with a side of Turkish “rice” pilav, which is a paleo-ified version of the original, and with a side of yogurt. (Recipe for that coming soon!)
And I’m side stepping for a second, or two. It’s been a little quiet around here last week. I have been so busy getting ready for the Bikini Body Mastery Summit. I am so honored (and nervous, yikes!) to be a speaker among the lineup of these other 20+ experts. We’re each giving our tips and tricks on staying healthy and achieving the level of fitness you desire. I’m specifically talking about how our motives matter, and can be the difference between sticking to your goals and giving up. The summit is absolutely FREE, so I hope you’ll sign up and tune in for my interview! Check out the summit HERE.
Ok, back to this amazingly delicious Chicken Taouk…
Oh man, can you see the tasty grill marks here? I’m drooling. Seriously.
Is yogurt “paleo”? No. I should probably explain….
We don’t eat “paleo” 100% of the time. Why? Because I believe in balance, and because we have very little, if any food intolerances. I do stick to eating Paleo foods (veggies, meat, fruits, nuts, seeds and oil) for the most part, simply because eating food from nature makes total sense and makes my body feel really good. But there are plenty of foods from nature that aren’t considered paleo, and that’s where I deter. Those natural foods (like whole grains, dairy and legumes) are paleo no no’s for reasons like inflammation, leaky gut, and high carbohydrates. For those reasons I cut back on those things, but I don’t cut them out entirely.
I just had to make that clear.
I should also point out that not all of my recipes will be considered absolutely paleo. To make it easier on everyone I’ve started a strictly paleo category. Now, if you want to avoid all my recipes that have a little dairy or grains go ahead and search through the paleo category.
So let’s get back to this Chicken Taouk, sometimes spelled Tawook. It’s basically marinated chicken that is put on a skewer and grilled. Widely eaten in the middle east, each region has their own take on the marinade and what you serve it with. No matter the differences, I haven’t met a Taouk I didn’t like!
I served this along with a hefty amount of grilled veggies. I simply brushed them with olive oil and seasoned with salt and pepper. This has been one of my personal favorite summer meals, and we’ll definitely be eating this on repeat.
Don’t forget to hover over any image so you can Pin this recipe. Find a printable recipe below!
- ¼ C avocado oil
- ¾ C plain Greek yogurt (no added sweeteners)
- ¼ C lemon juice
- 1 T apple cider vinegar
- 1 T tomato paste
- 3 cloves of garlic, pressed
- 1 tsp dried oregano
- ½ tsp paprika
- ¼ tsp allspice
- 1 tsp salt
- ½ tsp pepper
- 2 lbs boneless, skinless chicken, cut into 2 inch pieces
- 2 sweet peppers (red, yellow or orange), cut into pieces
- 2 medium sized zucchini, sliced
- 1 purple onion, cut into pieces
- ¼ C olive oil
- In a bowl whisk together the oil, yogurt, lemon juice, vinegar, tomato paste, garlic, oregano, paprika, allspice, salt and pepper. Add the chicken and toss to evenly coat. Refrigerate at least 4 hours, or overnight.
- Thread chicken onto skewers, packing the meat tightly together.
- Thread the vegetables onto skewers. Brush olive oil onto the vegetables and season with salt and pepper.
- Cook the chicken over medium heat on a pre-heated grill, about 5 minutes on each of the 4 sides, or until it turns golden on the outside and is no longer pink in the middle.
- When the chicken is cooked on 2 sides, add the vegetable skewers to the grill and cook on one side for 5 minutes, and on the other side for 5 more minutes, while the chicken is finishing.
- Serve chicken with cauliflower rice, or stay tuned for my paleo rice pilav and yogurt sauce recipe!