Shish Tawook Recipe

• Difficulty: Intermediate
• Servings: 4 people
• Total Time: 5 hours (includes marinating and resting)
• Active Prep Time: 45 minutes

Chicken:

• 2 pounds boneless, skinless chicken thighs, cut into kabob-sized cubes
• 1/2 cup fresh lemon juice
• 1/4 cup plus 2 tablespoons olive oil
• 1/4 cup plus 2 tablespoons plain yogurt
• 2 tablespoons red wine vinegar or apple cider vinegar
• 1 tablespoon kosher salt, or adjust to taste
• 1 teaspoon tomato paste
• 1 teaspoon ground white or black pepper
• 1/2 teaspoon ground thyme or oregano
• 1/3 teaspoon ground ginger
• 1/3 teaspoon paprika
• 15 garlic cloves, crushed

Shish Tawook Kabob Wrap:

• 4 tablespoons Toum (garlic sauce), recipe below
• 4 pieces of pita bread
• 8 Lebanese-style cucumber pickles
• 4 grilled tomatoes

Toum Ingredients:

• 3 heads of garlic, peeled
• 1 teaspoon kosher salt, or to taste
• 4 cups vegetable oil or any neutral oil
• 1/2 cup fresh lemon juice

Special Equipment:

Skewers for grilling

Instructions:

1. Dive into flavor with this irresistible Shish Tawook! Place the cubed chicken in a bowl and pour in the lemon juice, olive oil, yogurt, vinegar, salt, tomato paste, pepper, thyme or oregano, ginger, paprika, and crushed garlic. Massage the marinade into the chicken thoroughly with your hands until fully combined. Cover and refrigerate for at least 4 hours, ideally overnight for maximum tenderness.
2. Preheat a grill to medium heat and get ready for smoky perfection.
3. Thread the marinated chicken onto skewers. Grill, turning once, until the internal temperature reaches 170F, about 10-12 minutes. Alternatively, place the skewers on the sides of a deep baking pan and bake in a 400F oven for 12 minutes. Let rest for 3 minutes to lock in juices.
4. Assemble your mouthwatering wrap: Spread 1 tablespoon of toum down the center of each pita. Pile on 5-6 pieces of grilled chicken. Top with cucumber pickles and grilled tomatoes, roll up tightly, and enjoy. For that crave-worthy crunch, toast the wraps in a panini press or skillet for 2-3 minutes.

Preparing Toum (Garlic Sauce):

1. Place garlic and salt into a food processor and pulse for 10-20 seconds. Stop, scrape down the sides, and pulse again. Repeat 3-4 times until the garlic turns pasty and smooth.
2. With the processor running, slowly add the vegetable oil in a thin, steady stream. After about half a cup, it emulsifies into a glossy paste. Then, drizzle in 1/2 teaspoon lemon juice slowly and let it absorb.
3. Continue alternating thin streams of 1/2 cup oil and 1/2 teaspoon lemon juice until everything is incorporated. This magical process takes about 8-10 minutespatience rewards you with silky toum!

Pro tip: For best results, ensure all ingredients are at room temperature. Use at least three heads of garlic in a large food processor, as smaller amounts may not emulsify properly with big blades. If it doesn't emulsify on the first try, repurpose it as an epic chicken marinade.

This recipe was shared by a professional chef or restaurant and has not been tested specifically for home kitchens.

Recipe courtesy of Trenchers, Tulsa, OK