Fire & Grill · Lebanese
Shish Tawook over Open Flame
Chicken thigh chunks marinate in thick yogurt, lemon, garlic and tomato paste until they are tender enough to cut with a fork. A hot, lively fire chars the edges while the centers stay plump, just like the street stalls of Beirut.
Test kitchen note: Use thighs instead of breasts. They handle the high heat of an open flame without drying out and soak up more of the marinade.
Method 5 steps
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Whisk the yogurt, lemon juice, garlic, tomato paste, paprika, cumin, allspice, oil and salt in a large bowl.
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Fold in the chicken until every piece is coated. Cover and chill for at least 4 hours, or up to overnight.
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Thread the chicken onto metal skewers, pressing the pieces close together.
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Heat a grill to high. Cook the skewers directly over the flames for 12 to 15 minutes, turning every 3 minutes, until charred in places and cooked to 165F inside.
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Let the skewers rest for a few minutes before serving with warm flatbread or garlic sauce.
That is the whole pie. Enjoy every slice.
Pairs well with
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