Chicken Kabob (tawook) Recipe
Grilled chicken breast pieces with garlic sauce & pickles.
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Ingredients
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Marinated Chicken
Skewer & Grill Finish
Garlic Sauce (Toum-style)
Pickles & Serving
Method
Marinated Chicken
- 1
Prep and cut chicken
Trim any fat from the chicken breasts and cut into 1 to 1.25-inch cubes so they cook evenly. Pat the pieces dry with paper towel.
- 2
Make marinade
In a medium bowl whisk together 1/2 cup yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp black pepper and 1 tsp salt until smooth.
- 3
Marinate
Add chicken pieces to the marinade and toss to coat. Cover and refrigerate at least 1 hour, preferably 3–6 hours. Do not marinate more than 8 hours to avoid texture breakdown from the yogurt and acid.
Skewer & Grill Finish
- 4
Soak skewers (if wooden)
If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
- 5
Thread chicken
Preheat grill to medium-high (about 400°F / 200°C). Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation. If using metal skewers, arrange evenly.
- 6
Grill
Brush the grill grates lightly with oil or brush chicken with 1 tbsp olive oil. Grill skewers over direct heat for 10–12 minutes total, turning every 2–3 minutes so all sides get char and the internal temperature reaches 165°F (74°C). Chicken should be slightly charred on edges and juicy inside.
- 7
Garlic Sauce (Toum-style)
- 8
Prepare garlic
In a food processor or blender, combine 6 peeled garlic cloves and 1/2 tsp salt. Pulse until finely minced, scraping down the bowl as needed.
- 9
Emulsify
With the processor running, add 2 tbsp ice water in a thin steady stream. Then very slowly drizzle in the 3/4 cup neutral oil in a thin stream, allowing the mixture to emulsify into a thick, mayonnaise-like sauce. If the mixture breaks or becomes too stiff, add an extra teaspoon or two of ice water and pulse to bring it back together. Finish by adding 2 tbsp lemon juice and pulse once to combine. Taste and adjust salt or lemon if desired.
- 10
Chill
Transfer toum to a small bowl, cover, and chill for at least 15 minutes to let flavors mellow. Keeps in refrigerator for up to 5 days.
Pickles & Serving
- 11
Warm bread & plate
Warm pita or flatbread on the grill for 30–60 seconds per side until pliable. On a serving platter, arrange grilled chicken skewers with pickles and pickled turnips.
- 12
