Grilled Chicken Skewers With Toum Shish Taouk Recipes

Steps:

• Toum:
• Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
• Do Ahead: Toum can be made 2 days ahead. Cover and chill.
• Chicken and assembly:
• Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
• Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
• Let chicken sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10-12 minutes.
• Serve chicken on top of pitas, with pickles and reserved toum alongside

Steps:

• Cut the chicken breasts into 2 cms pieces and place in a bowl. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight.
• Tread the chicken pieces on to skewers and grill for about 10 minutes on the barbecue or under a preheated grill. Turning from time to time.
• Serve with Toum (garlic sauce) for dipping and a salad.
• Toum (Garlic Sauce) - Put the garlic clove and salt in a blender or food-processor and whiz to a smooth puree. Add the egg white and whiz again until smooth. Very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and colour of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more lemon if necessary.

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

Steps:

• Cut chicken breasts into pieces for skewers.
• Mix remaining ingredients together to make a marinade.
• Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
• Thread chicken on skewers and grill or cook under a broiler.

Steps:

• Cut the chicken into 2 cm pieces (I sliced the tenderloins in half length ways) and place in a bowl. Add the olive oil, tomato puree, garlic, aioli, salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least an hour or over night.
• Thread the chicken onto the skewers and grill for about 10 minutes on the BBQ or under a preheated grill, turning from time to time until cooked.