Shish Tawook

 


Ingredients:

  • 2 lb boneless, skinless chicken thighs
  • 3/4 cup plain Greek yogurt
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tbsp tomato paste
  • 8 garlic cloves
  • 1 tsp paprika
  • 1 tsp allspice
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp cayenne pepper
Equipment: Barbeque & equipment, skewers, mixing bowl

Instructions:
  1. In a mixing bowl, combine 3/4 cup Greek yogurt, 1/4 cup lemon juice, 1/4 cup extra Virgin olive oil, 2 tbsp tomato paste, 8 cloves garlic, 1 tsp paprika, 1 tsp allspice,  1 tsp dried oregano, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/2 tsp cayenne pepper
  2. Cube 2 lb boneless, skinless chicken thighs
  3. Toss chicken in marinade and let sit. Ideal time is 4-8 hours, can get away with 30 min if in a hurry
  4. Heat up charcoal grill
  5. Once chicken has marinated, thread the pieces through skewers
  6. Cook skewers over heated grill for about 15-20 min or until cooked through, turning at least once
  7. Put shish tawook in pita with toum, hot sauce, pickles, lettuce, tomato, onion
Source: https://www.themediterraneandish.com/shish-tawook/#wprm-recipe-container-42466

Yield: Enough for three adults with leftovers

Description:

When my granddad visited Guelph, there was a Lebanese restaurant that we would regularly go to. Same place I was introduced to Fattoush. My favourite thing on the menu was the shish tawook. Since then, I've tried it from a number of different places, but it's never been quite as good as my memories of that restaurant. Getting good shish tawook has been a bit of a white whale for me.

This dish is in the same family as shawarma, souvlaki, and falafel. Although it's not as common as those three, it's still sometimes sold on more expansive menus, which will probably also have kofta (the most boring iteration of these types of food)

For some reason, I never see it offered as a plate (served loose over rice, fries and/or salad). It's always in a pita with toum, so I suggest you do the same. The toum and pickles really sing alongside the spices in the meat.

The photo as of this upload is a travesty. I had made the marinade, and Lee-Anne had put in the chicken thighs around noon. After work I bought ingredients for fattoush. But then we had a medical emergency and wound up in the hospital for 10 hours. The chicken wound up marinating overnight which it isn't supposed to do because it's got lemon juice in it and can break down the meat.

Since we were both leaving town the day after the impromptu hospital stay, I phoned it in and just threw the meat in a pan and fried it. I was going to learn how to make toum but didn't have the time so I just mixed mayo and garlic powder. The pita wouldn't even open properly so I just ate it like a taco.

It was still shockingly good. Lee-Anne's family came down and I offered them some. Lee-Anne said it tasted like "really badass shawarma", her dad liked it, and her mom wanted to try it herself. I told my mom about it and showed a picture and now she wants to try. So even though I wound up not making it authentically, I still felt successful enough to reference the recipe again, so I uploaded here

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