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Shish Taouk with Whipped Toum

Shish Taouk with Whipped Toum

Dinner
Prep Time
45min
Cook Time
15min
Servings
4
Calories
680
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Chef's Note

To prevent your toum from breaking, ensure your neutral oil and lemon juice are cold before starting. The high-speed blades of a food processor generate heat, which can cook the garlic proteins and ruin the delicate eggless emulsion. If you notice the mixture starting to look shiny or separated, stop immediately, add a splash of ice water, and blend on high to rescue it.

Tags
Lebanese
Middle Eastern
Garlic
Chicken Skewers
Emulsion
Gluten-Free
Grilling
Sauces
Ingredients

  • 2 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

  • 1/2 cup Plain whole-milk yogurt

  • 3/4 cup Fresh lemon juice (divided for marinade and toum)

  • 2 tbsp Olive oil

  • 1 cup Garlic cloves, peeled (divided; 4 minced for marinade, 1 cup for toum)

  • 1 tbsp Tomato paste

  • 1 tbsp Paprika

  • 1 tsp Ground cumin

  • 1 tsp Dried oregano

  • 3 tsp Kosher salt (divided)

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

  • 1 tbsp Ice water

Instructions
  • 1

    In a medium bowl, whisk together the yogurt, 3 tablespoons of lemon juice, olive oil, 4 minced garlic cloves, tomato paste, paprika, cumin, oregano, 1 teaspoon of kosher salt, and a pinch of black pepper.

  • 2

    Add the cubed chicken to the marinade, tossing 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, slice the remaining 1 cup of garlic cloves in half lengthwise and remove any green sprouts (germs) to prevent bitterness.

  • 4

    Place the garlic and 2 teaspoons of kosher salt into the bowl of a food processor. Pulse in short bursts, scraping down the sides occasionally, until the garlic is finely minced and forms a paste.

  • 5

    With the motor running continuously, slowly drizzle in 1/2 cup of the neutral oil in an ultra-thin, steady stream. The garlic will begin to look creamy.

  • 6

    Add 1 tablespoon of the remaining cold lemon juice and process until incorporated. This adds the water phase needed to stabilize the emulsion.

  • 7

    Alternate adding the remaining oil and lemon juice: slowly drizzle 1/2 cup of oil, followed by 1 tablespoon of lemon juice, processing constantly. If the mixture gets too thick or warm, add the tablespoon of ice water to cool the blade friction and bind the emulsion.

  • 8

    Continue this alternating process until all the oil and lemon juice are integrated. The result should be a fluffy, snow-white, cloud-like garlic sauce. Transfer to a jar and refrigerate.

  • 9

    Preheat an outdoor grill or indoor grill pan to medium-high heat. Thread the marinated chicken cubes onto metal or soaked wooden skewers.

  • 10

    Grill the skewers for 12 to 15 minutes, turning occasionally, until the chicken is beautifully charred on the outside and reaches an internal temperature of 165°F (74°C).

  • 11

    Serve the hot chicken skewers immediately with warm pita bread, grilled vegetables, and a generous dollop of the freshly whipped toum.

Nutrition Information (per serving)
680
Calories
48g
Protein
12g
Carbs
49g
Fat
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