This is a chicken on a skewers recipe with Lebanese flavours. The whole family enjoyed this dish, even three year old Little Miss (DD). The only change I would make is I would make less of the Toum (Garlic Sauce) as it was way too much for our family and I don’t know how to divided the quantity as it’s impossible to half an egg. (Any suggestions)? I used Chicken thighs instead of breast, Egg Replacer to substitute the egg and I would recommend to marinate overnight. We served it with Fattoush - Toasted Bread Salad . This recipe comes from a book called 'The Lebanese Cookbook' by Hussien Dekmak - Passive work time does not include marinated time
- 1 kg chicken breast
- 1 tablespoon olive oil
- 1 tablespoon tomato puree
- 1 tablespoon garlic, crushed
- 1 tablespoon garlic sauce, Toum see below
- salt, to taste
- pepper, to taste
- 2 lemons, juice of
Toum (Garlic Sauce)
- 1 garlic clove, peeled
- 1⁄2 teaspoon salt
- 1 egg white
- 250 ml vegetable oil
- 1 lemon, juice of, to taste
- 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.
Mmmm, garlic! This was a really wonderful, quick and delicious recipe. I made half the quantity of garlic sauce and halved the white by removing the yolk and pulling out about half of the white with a spoon. The food processor I have doesn't do a great job with small amounts so I just whisked by hand using crushed garlic until it was just how I liked it, just a fraction thicker than mayonnaise.
This came out really well. The Shish Taouk was very good... not as good as what I have back home... but its a very close second. The garlic sauce was excellent. I see from the reviews that some people had trouble making the sauce. Just a quick tip... use a food processor not a blender. and if you warm the food processor slightly (by soaking in hot water for a couple minutes, then drying) before making the sauce you will get a sauce with a better consistency.
For the purpose of having more variety on the plate, I alternated veg/chicken on the skewer. I used grape tomatoes and pearl onions. They looked wonderful and tasted as good as it looked!!
absolutely wonderfull!! As I am in the states at the moment, I used REAL garlic, very strong and smelly :) Used tenderloins, and cooked them in a non stick frypan, as it is freezing here. The Toum came together well for me, I took note of the last reviewer and used a stick blender, and the result was a thick, fluffy garlicy sauce. Unlike you, we didnt have much left :) I served this on couscous, made with chicken broth, added craisens and toasted pine nuts, and it was a good choice, went really well. (and I have never been a couscous fan) I was going to try a fattoush, but I ended up with an italian bread salad, and it rounded the meal nicely. This will be a real keeper for me!!!