Date Night · Lebanese
Shish Taouk
Tender chicken breasts marinated in a yogurt and garlic blend, skewered and grilled until succulent.
Why This Works
The yogurt acts as an acid-driven tenderizer, breaking down fibers in the chicken to keep it juicy despite high-heat grilling.
The Upgrade
Serve with a generous side of 'Toum' (Lebanese garlic dip) for maximum flavor impact.
Chef's Secret
Michelin TechniqueAdd the tomato paste to the marinade; the natural sugars will caramelize during grilling, creating a beautiful char.
Ingredients
Total time including resting: 40 min
Directions
Combine yogurt, garlic, lemon juice, tomato paste, paprika, and olive oil in a bowl.
5 minAdd chicken cubes to the marinade and mix well to coat; marinate for 30 minutes.
30 minPreheat grill pan to high heat (425°F).
5 minThread chicken cubes onto skewers, ensuring not to overcrowd.
5 minPlace skewers on the grill, searing until deeply charred marks form.
6 minFlip and cook until the chicken is firm and cooked through.
6 minRemove from heat and let rest covered for a few minutes to retain juices.
3 minWine Pairing
Viognier
White Wine
The BottleE. Guigal Condrieu
The plush, floral nature of a Viognier complements the creamy yogurt marinade of the chicken. Its aromatic intensity matches the garlic and charcoal notes from the grill.
Nutrition per Serving
310
calories
35g
protein
4g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Toum
A traditional Lebanese garlic sauce provides a sharp, pungent kick to the succulent chicken.
Ingredients
Directions
Pulse the chilled garlic and salt in a high-speed food processor until a fine, uniform paste forms.
Scrape down the sides of the bowl to ensure no large chunks remain.
With the motor running on high, begin drizzling 0.5 cups of oil in a very slow, steady stream to emulsify.
Alternate adding a small amount of lemon juice and ice water with the remaining oil in a thin, continuous stream.
Continue processing until the mixture reaches the consistency of a thick, glossy meringue.
Transfer to an airtight container and refrigerate for 30 minutes before serving with Shish Taouk.
Side Dish
Pickled Turnips
Bright pink, vinegar-soaked turnips cleanse the palate between bites of garlic-marinated meat.
Ingredients
Directions
Combine vinegar, water, salt, and garlic in a saucepan over medium heat; stir until salt dissolves, then remove from heat.
Pack turnip batons and beet slices tightly into a sterilized glass jar.
Pour the warm brine over the turnips until fully submerged.
Seal the jar and let stand at room temperature for 2 hours.
Refrigerate for at least 24 hours to allow the color and acidity to develop fully.
Serve chilled alongside Shish Taouk.
Member Reviews
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Genuinely can't believe how easy this was for how good it tasted.
Very approachable even for a beginner. Turned out great.