Can I make shish taouk without skewers?

Yes, you can grill the marinated chicken cubes in a grill basket or on a grill pan, though skewers help with even cooking and presentation.

How long should I marinate the chicken?

Marinate for at least 2 hours, preferably 4–8 hours or overnight, to allow the yogurt and spices to tenderize and flavor the chicken.

What's the best way to make toum (garlic paste)?

Blend 8–10 garlic cloves with 1/4 tsp salt, then slowly drizzle in oil while blending until pale and creamy. A food processor works best.

Can I prepare the components ahead?

Marinate chicken up to 24 hours ahead. Make coleslaw and toum 1 day in advance. Cook fries and grill chicken just before assembly.

What type of pita works best?

Use large, thick pita bread (often labeled 'pita pockets') that can hold the filling without tearing. Warm and lightly toast before filling.

Shish Taouk Chicken Sandwich

Name: Shish Taouk Chicken Sandwich
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs chicken breast, cut into 1-inch cubes; 1/4 cup olive oil; 1/2 cup full-fat yogurt; 1 tbsp tomato paste; 1/2 lemon, juiced; 1 tbsp garlic paste (toum); 1 tsp cumin; 1 tsp paprika; 1/2 tsp chili powder; 1 tsp dried oregano; 1 tsp dried thyme; salt, to taste; black pepper, to taste; 1/4 tsp ground cardamom; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots); 1/2 cup mayonnaise; 1 tbsp white vinegar; 1/4 tsp granulated sugar; 4 large pita breads; 4 tbsp toum (garlic paste), for serving; 2 cups seasoned french fries, cooked; 2 tbsp spicy oil (chili oil), for toasting

CookOSBeta

Shish Taouk Chicken Sandwich | CookOS

Ingredients

1.5 lbs chicken breast, cut into 1-inch cubes
1/4 cup olive oil
1/2 cup full-fat yogurt
1 tbsp tomato paste
1/2 lemon, juiced
1 tbsp garlic paste (toum)
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1 tsp dried oregano
1 tsp dried thyme
salt, to taste
black pepper, to taste
1/4 tsp ground cardamomoptional
1/4 tsp ground clovesoptional
1/4 tsp ground nutmegoptional
1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
1/2 cup mayonnaise
1 tbsp white vinegar
1/4 tsp granulated sugar
4 large pita breads
4 tbsp toum (garlic paste), for serving
2 cups seasoned french fries, cooked
2 tbsp spicy oil (chili oil), for toasting

24 Ingredients

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Instructions

1
Cut chicken breasts into large, 1-inch cubes.
2
In a large bowl, prepare the marinade by combining olive oil, yogurt, tomato paste, lemon juice, and garlic paste.
3
Add all spices (cumin, paprika, chili powder, oregano, thyme, salt, pepper, and optional spices) to the marinade and mix until well combined.
4
Add the cubed chicken to the marinade and mix thoroughly to ensure every piece is coated.
5
Cover the bowl and refrigerate to marinate for at least 12 hours for best results.
6
To make the coleslaw, combine the coleslaw mix, mayonnaise, white vinegar, sugar, and a pinch of salt in a bowl. Mix well to combine.
7
When ready to cook, thread the marinated chicken onto skewers.
8
Grill the chicken skewers on a hot grill pan, turning occasionally until cooked through and lightly charred.
9
Use a meat thermometer to ensure the chicken reaches an internal temperature of 160°F, then remove from heat to rest. Do not overcook.
10
To assemble the sandwich, lay a large pita bread flat and spread a layer of toum (garlic paste) down the center.
11
Remove the cooked chicken from the skewers and place it over the toum. Top with cooked french fries and a generous amount of coleslaw.
12
Tightly roll the pita to form a sandwich.
13
Place the sandwich seam-side down on a hot flat-top or pan. Drizzle with spicy oil and spread it over the surface of the wrap.
14
Toast until the outside is golden brown and crispy on all sides. Serve immediately.