Mediterranean Grilled Chicken Tenders with Yogurt Marinade

5 from 2 votes

Mediterranean Grilled Chicken Tenders with Yogurt Marinade

These Mediterranean grilled chicken tenders are marinated in yogurt, lemon juice, crushed garlic, olive oil, ketchup, pomegranate molasses, all spice, Lebanese 7 spice, salt, and white pepper. Then, they are grilled to perfection without needing skewers!

Servings:

Ingredients

3 lbs chicken tenders see note 1
1½ cups yogurt
¼ cup olive oil
3-4 garlic cloves minced
2 large lemons juiced
2 tablespoon ketchup
1 tablespoon pomegrante molasses optional
1 teaspoon allspice
½ teaspoon Lebanese 7 spices
¼ teaspoon ground white pepper
1 teaspoon salt

US Customary - Metric

Instructions

Marinate the chicken tenders. Add the yogurt, olive oil, lemon juice, crushed garlic paste, ketchup, Lebanese 7 spice, all spice, salt, white pepper, and pomegranate molasses to a bowl. Mix well. Add the chicken tenders. Marinate for a minimum of 2 hours or overnight.
Grill the chicken. Heat the grill to about 450℉ (230℃). Grill the shish tawook tenders for about 4 to 5 minutes per side, or until the chicken is cooked through.
Serve hot!

Video

Notes

Traditionally, shish tawook is made with skewered cubed chicken. For a version of that recipe, check out this chicken shish tawook recipe. I chose chicken tenders because it saves time and energy from having to cube and skewer the meat.
Serve hot alongside toum garlic sauce, pita bread, and homemade french fries.
Storage: Store chicken tawook in an airtight container in the fridge for up to 4 days. If the chicken is not previously frozen, you can marinate the chicken and store the chunks of chicken in a freezer-friendly storage bag in the freezer. Just defrost the chicken when ready to grill.
How to crush garlic: I have an entire post on the different ways to make garlic paste. I grew up watching my mom crush garlic with a mortar and pestle every time she needed it for a recipe. At Costco, they sell large bags of peeled garlic. I prefer to crush the garlic in a food processor with a little bit of oil, and then freeze the paste in a large gallon freezer bag. Once the garlic freezes, I cut it into cubes about an inch long. It saves me about 5 minute every time I cook with garlic, and the large freezer bag lasts about 6 to 8 months.

Nutrition