Shish Taouk Toum - Grilled / BBQ Chicken With Garlic Sauce

READY IN: 45mins
Recipe by Chef floWer

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

Top Review by Peter J

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.

Ingredients Nutrition

  • 1 kg chicken breast
  • skewer
  • Chicken Marinate

  • 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
  • 12 teaspoon salt
  • 1 egg white
  • 250 ml vegetable oil
  • 1 lemon, juice of, to taste

Directions

  1. 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.
  2. 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.
  3. Serve with Toum (garlic sauce) for dipping and a salad.
  4. 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.

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