Shish Taouk Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1- to 1.25-inch cubes. Place into a medium mixing bowl.

In a separate bowl whisk together Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, salt, black pepper, and 1 teaspoon sumac until smooth.

Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight not recommended because of yogurt acidity).

Place peeled garlic and salt in a food processor and pulse until finely minced, scraping down sides as needed.

With the processor running, add ice water in a thin steady stream to help emulsify for about 10–15 seconds.

Very slowly drizzle the neutral oil in a thin stream while processor runs, pausing occasionally; the mixture should emulsify into a thick, creamy aioli. When about three-quarters of the oil has been incorporated, add the lemon juice in a slow stream and finish adding the remaining oil. If the emulsion breaks, add a teaspoon of ice water and continue slowly. Taste and adjust salt. Refrigerate until ready to serve.

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat over medium-high and brush lightly with oil.

Thread marinated chicken onto skewers, alternating with a wedge of red onion and a halved tomato as desired. Leave a little space between pieces for even cooking.

Brush assembled skewers and tomatoes lightly with 1 tablespoon olive oil and sprinkle tomatoes with 1/2 teaspoon coarse salt.

Grill skewers for 3–4 minutes per side, rotating so each side gets a good sear, total 10–12 minutes depending on thickness. Grill tomatoes cut-side down for 2–3 minutes until charred and softened. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.

Remove skewers from grill and let rest 5 minutes before serving. Sprinkle chicken with 1 teaspoon ground sumac and chopped parsley.

Warm pita or flatbread on the grill for 20–30 seconds per side until pliable and slightly charred.

Serve skewers over or alongside warm pita. Spoon generous dollops of toum on the side or spread inside the pita. Add pickled turnips or cucumber if using.

Optional: remove chicken from skewers and slice into bite-sized pieces, assemble into wraps with onions, tomatoes, toum and a sprinkle of extra sumac and parsley.