0.0 – 0 reviews • Poultry
| Level: |
Intermediate |
| Total: |
5 hr |
| Active: |
45 min |
| Yield: |
4 servings |
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into cubes/kabob chunks
- 1/2 cup 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 to taste
- 1 teaspoon tomato paste
- 1 teaspoon ground white or black pepper
- 1/2 teaspoon ground thyme or ground oregano
- 1/3 teaspoon ground ginger
- 1/3 teaspoon paprika
- 15 cloves garlic, crushed
- 4 tablespoons Toum, recipe follows
- 4 pieces pita bread
- 8 Lebanese style cucumber pickles (wild cucumber pickles)
- 4 tomatoes, grilled
- 3 heads garlic, peeled
- 1 teaspoon kosher salt, or to taste
- 4 cups vegetable oil or any neutral flavored oil
- 1/2 cup fresh lemon juice
Instructions
- For the chicken: Place the chicken cubes in a bowl, then add the lemon juice, olive oil, yogurt, vinegar, salt, tomato paste, pepper, oregano, ginger, paprika and garlic. Rub into the chicken with your hands until all ingredients assimilate well. Let marinate in a covered container in the fridge for at least 4 hours, preferably overnight.
- Preheat a grill on medium heat.
- Skewer the chicken. Grill, turning once, until 170 degrees F, 10 to 12 minutes. (Alternatively, you can lay the skewers on the edges of a deep baking dish and bake in the oven at 400 degrees F for 12 minutes.) Let rest 3 minutes.
- For the shish tawook kabob wrap: Spread 1 tablespoon toum along the center of each pita bread. Add 5 to 6 chicken chunks to each. Garnish with the wild cucumber pickles and grilled tomatoes, then roll and enjoy. (You could also toast the wraps on a panini grill for 2 to 3 minutes.)
- Add the garlic and salt to a food processor and run for 10 to 20 seconds. Stop the processor, scrape down the sides, and run the processor again for another 10 to 20 seconds. Repeat the process until the garlic starts to turn pasty, 3 to 4 times. Turn the processor back on and keep it on. Start adding the oil slowly in a very thin stream.
- After adding the first half cup you will start seeing the garlic emulsify and turn into a shiny paste. Add 1/2 teaspoon lemon juice very slowly, in a thin stream. Wait until the lemon juice is well absorbed, a few seconds, then go back to repeating the same process of slowly adding 1/2 cup oil in a thin stream, waiting a few seconds, then adding 1/2 teaspoon lemon juice, until you’ve used all the ingredients. This process should take 8 to 10 minutes.
