GRILLED CHICKEN SKEWERS WITH TOUM (GARLIC SAUCE)

(LEBANESE)

Spring is in the air and summer is almost here,

what better way to enjoy the great weather than to grill some chicken outdoors. I opted for this Lebanese grilled chicken recipe with an intensely flavorful garlic sauce. It’s easy to make and packed with flavor and taste and it is healthy too.

Ingredients:

For Toum (Garlic Sauce):

6 cloves garlic

2 tbsp lemon juice

½ cup vegetable oil

¼ cup light Mayonnaise

Kosher salt to taste

For Chicken skewers:

1 lb skinless, boneless chicken thighs – fat trimmed and cut into 1” thin strips.

3 tbsp lemon juice

2 tbsp tomato paste

1 tbsp ground coriander

3 tbsp vegetable oil

Kosher salt

Method:

Make Toum:

In a food processor, pulse the garlic with lemon juice till smooth. With the processor running at low speed, add half the oil. Scrape the sides and keep adding oil until mixed through. Add salt to taste and mayonnaise and mix till it is airy and creamy. Refrigerate for up to 2-3 days.

Marinate the chicken.

Cut the chicken into thin strips and season with salt.

Place in a large zip-lock bag.

In a bowl mix the lemon juice, tomato paste, coriander, oil and ¼ cup Toum and pour into the zip-lock

bag.

Massage the marinade onto the chicken to mix well.

Refrigerate for 4-12 hours.

Grill:

Take chicken out of the refrigerator and let come to room temperature.

Turn grill to medium high (350*F).

Soak bamboo skewers in water for 15-20 minutes.

Thread each piece of chicken into the skewer, folding as needed to keep the pieces flat.

Grill the chicken covered. Turn every 3-4 minutes for a total of 10-12 minutes.

Serve warm with the garlic sauce for dipping.