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Lebanese Shish Taouk with Fluffy Garlic Toum

Lebanese Shish Taouk with Fluffy Garlic Toum

Dinner
Prep Time
30min
Cook Time
20min
Servings
4
Calories
680
Chef's Note

To prevent your toum from breaking, ensure your neutral oil and lemon juice are chilled before starting. Removing the green germ from the center of each garlic clove is essential: it eliminates bitterness and ensures the mucilage can emulsify the oil cleanly without destabilizing.

Tags
lebanese
toum
garlic
chicken
shish taouk
emulsion
grill
middle eastern
Ingredients

  • 1.5 lbs Boneless, skinless chicken thighs, cut into 1.5-inch cubes

  • 1/4 cup Plain Greek yogurt

  • 1/2 cup Fresh lemon juice (divided)

  • 2 tbsp Olive oil (for marinade)

  • 4 pieces Garlic cloves, minced (for marinade)

  • 1 tsp Paprika

  • 1/2 tsp Ground cumin

  • 1/2 tsp Ground coriander

  • 4 tsp Kosher salt (divided)

  • 1 cup Fresh garlic cloves, peeled and split to remove green germs (for Toum)

  • 3 cups Neutral oil, such as canola or grapeseed (chilled)

  • 2 tbsp Ice-cold water

Instructions
  • 1

    In a medium bowl, whisk together the Greek yogurt, olive oil, 2 tablespoons of lemon juice, 4 minced garlic cloves, paprika, cumin, coriander, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 2

    Add the cubed chicken to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes (or up to 4 hours) while you prepare the toum.

  • 3

    To make the toum, place the 1 cup of germed garlic cloves and remaining 3 teaspoons of kosher salt into the bowl of a food processor. Pulse repeatedly until the garlic is finely minced, scraping down the sides of the bowl as needed.

  • 4

    With the food processor running continuously, slowly drizzle in 1/2 cup of the chilled neutral oil in a very thin, thread-like stream. The garlic will begin to look like a thick paste.

  • 5

    Add 1 tablespoon of the remaining chilled lemon juice and process until incorporated. This adds the liquid phase necessary to stabilize the expanding emulsion.

  • 6

    Alternate slowly drizzling another 1/2 cup of oil with another tablespoon of lemon juice. Continue this alternating pattern (slowly adding oil, then a splash of lemon juice) until all the oil and lemon juice are incorporated. If the mixture gets too thick or warm, drizzle in the 2 tablespoons of ice-cold water to cool the emulsion and maintain its fluffy texture.

  • 7

    Thread the marinated chicken onto skewers. Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly oil the grates.

  • 8

    Grill the chicken skewers for 12 to 15 minutes, turning occasionally, until charred on all sides and the internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes.

  • 9

    Serve the hot shish taouk skewers alongside flatbread, sliced pickles, and a generous dollop of the fresh, fluffy toum.

Nutrition Information (per serving)
680
Calories
38g
Protein
12g
Carbs
54g
Fat
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