LebanonMiddle East
Shish Tawook
Cubes of chicken breast are marinated in yogurt, lemon juice, garlic, tomato paste, paprika, and oregano, threaded onto skewers, and grilled until lightly charred, then served with a whipped garlic sauce in the style of toum and sliced vegetables.
Ingredients
- 900 gChicken breast (boneless, skinless)cut into 3 cm cubesBuy 1.99 lb
- ½ cupPlain yogurtBuy 1 tub
- 3Lemonjuiced; 2 for the marinade, 1 for the sauce
- 10 clovesGarlic4 grated for the marinade, 6 for the sauceBuy 1 head
- 1 tbspTomato pasteBuy 1 can
- 1 tspPaprikaBuy 1 jar
- 1 tspDried oreganoBuy 1 jar
- 1½ tspTable saltdividedBuy 1 canister
- ½ tspGround black pepperBuy 1 jar
- 2 tbspExtra virgin olive oilfor the marinadeBuy 1 bottle
- ¾ cupVegetable oilfor the garlic sauceBuy 1 bottle
- 300 gRoma tomatoes (optional)cut into wedges, for servingBuy 0.67 lb
- 1Cucumber (optional)sliced, for serving
Method
Whisk the yogurt, juice of 2 lemons, the 4 grated garlic cloves, tomato paste, paprika, oregano, 1 tsp salt, pepper, and olive oil; add the chicken and marinate at least 2 hours.
For the garlic sauce, blend the remaining 6 garlic cloves with the remaining salt and a little lemon juice to a paste, then add the vegetable oil in a very thin stream, alternating with the rest of the lemon juice, until thick and fluffy.
Thread the chicken onto skewers and grill or broil over high heat, turning, until charred in spots and cooked through, 10 to 12 minutes.
Serve with the garlic sauce, and tomato and cucumber if using.