While shish taouk is normally grilled (charcoal is the way to go in my opinion), this is my favorite way to make them for easy meals throughout the week.

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To keep this high protein + lowcarb I used my Kaizen Food Company rice (it has 20g protein and just 6 net carbs a serving), but you can use any kind of rice you prefer.

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Here is how to make it:

1. Grab a bowl and add 2lb 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, ⅓ tsp cinnamon, and a couple pinches salt & pepper.

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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.

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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.

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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.

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5. Make the lemony yogurt sauce by mixing ¾ 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!

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6. Add 2oz cooked kaizen lowcarb rice to a bowl, add 4-6oz 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.

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ENJOY! If you make it, be sure to let me know on SHREDHAPPENS.

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If you want to recreate this with kaizen, use code SHREDHAPPENS for 20% off on kaizenfoodcompany.com

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