Lebanese Air-Fryer Shish Tawook
Chicken breast in measured yogurt, tomato, garlic and spice marinade, cooked in spaced batches.
Preparation: 25 min · Cooking: 12 min · Total: 4 hr 37 min · 2 servings
Ingredients
- 300 g RAW boneless skinless chicken breast
- 75 g Pasteurized plain yogurt
- 3 cloves Garlic
- 15 ml Fresh lemon juice
- 15 g Tomato paste
- 1 tbsp Olive oil
- 0.25 tsp Ground allspice
- 0.125 tsp Ground cinnamon
- 0.125 tsp Ground white pepper
- 0.25 tsp Fine salt
Instructions
Prepare raw chicken safely
Prepare garlic/lemon before raw poultry work. Cut 300 g boneless skinless breast into roughly 3 cm cubes with separate tools; do not wash raw chicken. For half, mince and divide a measured clove to obtain 1.5 cloves.
Prepare garlic/lemon before raw poultry work. Cut 300 g boneless skinless breast into roughly 3 cm cubes with separate tools; do not wash raw chicken. For half, mince and divide a measured clove to obtain 1.5 cloves.
Mix complete marinade
Whisk 75 g yogurt, 3 garlic cloves, 15 ml lemon, 15 g tomato paste and 1 tbsp oil. Add 0.25 tsp each allspice/salt and 0.125 tsp each cinnamon/white pepper. No inherited extra paprika.
Whisk 75 g yogurt, 3 garlic cloves, 15 ml lemon, 15 g tomato paste and 1 tbsp oil. Add 0.25 tsp each allspice/salt and 0.125 tsp each cinnamon/white pepper. No inherited extra paprika.
Marinate cold
Coat chicken, cover and refrigerate 4 hours at 4°C or colder. Acid/yogurt are not pathogen-kill steps. Keep raw marinade and tools away from ready-to-eat food.
Coat chicken, cover and refrigerate 4 hours at 4°C or colder. Acid/yogurt are not pathogen-kill steps. Keep raw marinade and tools away from ready-to-eat food.
Marinate cold: 14400 seconds
Space appliance-approved skewers
Use short appliance-approved metal skewers that fit the basket. Leave space between cubes and skewers in one layer; do not pack tightly or exceed maker load. Discard used marinade, never an unheated finishing sauce.
Use short appliance-approved metal skewers that fit the basket. Leave space between cubes and skewers in one layer; do not pack tightly or exceed maker load. Discard used marinade, never an unheated finishing sauce.
Air-fry first side
Preheat/use 200°C only if compatible with the airfryer and its instructions. Start with a 6-minute first-side check; cook in small spaced batches for larger quantities.
Preheat/use 200°C only if compatible with the airfryer and its instructions. Start with a 6-minute first-side check; cook in small spaced batches for larger quantities.
Air-fry first side: 360 seconds
Turn and continue
Pull basket out safely and turn with long-handled utensils. Check the second side from another 6 minutes, continuing as needed; do not require charred edges or treat 12 minutes as guaranteed doneness.
Pull basket out safely and turn with long-handled utensils. Check the second side from another 6 minutes, continuing as needed; do not require charred edges or treat 12 minutes as guaranteed doneness.
Turn and continue: 360 seconds
Verify representative chicken centres
Use a clean calibrated thermometer away from metal: representative thick cube centres must reach at least 74°C. Colour alone is insufficient. Continue cooking if needed; handle hot skewers with protected tools.
Use a clean calibrated thermometer away from metal: representative thick cube centres must reach at least 74°C. Colour alone is insufficient. Continue cooking if needed; handle hot skewers with protected tools.
Serve and chill leftovers
Slide cooked pieces off safely onto clean plates for 2 catalogue shares. Refrigerate shallow leftovers promptly, use within 2 days or earlier ingredient deadline and reheat once to 74°C.
Slide cooked pieces off safely onto clean plates for 2 catalogue shares. Refrigerate shallow leftovers promptly, use within 2 days or earlier ingredient deadline and reheat once to 74°C.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Reheat cooked leftovers only once to 74°C throughout; check representative centres and follow earlier component deadlines.
About this recipe
Chicken breast in measured yogurt, tomato, garlic and spice marinade, cooked in spaced batches.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.