Grilled Chicken Skewers With Toum (Shish Taouk)

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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These grilled chicken skewers with toum offer a masterclass in Levantine flavour, combining tender, marinated chicken with a cloud-like garlic sauce. Known traditionally as Shish Taouk, this high-protein dish relies on a vibrant marinade of tomato paste, lemon, and coriander to achieve its signature savoury depth. The star of the plate, however, is the toum—a light and airy emulsion that provides a bold, creamy contrast to the charred edges of the chicken.

Perfect for a weekend barbecue or a healthy midweek meal, this recipe is as nourishing as it is delicious. By using skinless, boneless chicken thighs, each skewer remains juicy and succulent even under the high heat of the grill. Serve these golden skewers over warm, fluffy pitas with plenty of pickled vegetables for a complete, homemade feast that is sure to become a firm family favourite.

Ingredients for Grilled Chicken Skewers With Toum (Shish Taouk)

6 garlic cloves
2 large egg whites 2 tablespoons fresh lemon juice
350ml vegetable oil
45 मिली ताजा नींबू का रस
2 बड़े चम्मच टमाटर का पेस्ट
1 बड़ा चम्मच पिसा हुआ धनिया
45ml vegetable oil, plus more for grill
575 ग्राम बिना त्वचा और बिना हड्डी वाली चिकन जांघें
4 pitas, warmed
5 (8"–12"-long) metal skewers

How to make Grilled Chicken Skewers With Toum (Shish Taouk)

Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.

Do Ahead: Toum can be made 2 days ahead. Cover and chill.

Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 45ml oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.

Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10–12 minutes.

Serve chicken on top of pitas, with pickles and reserved toum alongside

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.