Crispy Shish Tawook
Crispy Shish Tawook
Ingredients
For the Chicken Marinade
- 2 pounds chicken breast, cubed
- 2 tablespoons olive oil
- 1/3 cup full fat yogurt
- 2 tablespoons tomato paste
- 1 lemon, juiced
- 3-5 cloves garlic, minced, or toom
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon chili powder
- 2 teaspoons paprika
- to taste salt
- to taste pepper
- 1/2 teaspoon cardamom, optional
- 1/4 teaspoon clove, optional
- 1/4 teaspoon nutmeg, optional
For the Slaw
- 14 ounces cabbage carrot slaw mix
- 1/4 cup mayo
- 1 tablespoon white vinegar
- to taste salt
- 1/2 teaspoon granulated sugar, optional
For the Batata Harra Fries
- 1 package frozen fries, air fried according to package instructions
- 2 tablespoons oil
- 1/4 cup hot pepper paste
- 1 lemon, squeeze of
- 1 handful cilantro, chopped
For the Finishing Oil
- 12 fluid ounces neutral oil
- 2 tablespoons hot pepper paste, cooked down with a small amount of oil
- 2 tablespoons zaatar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
For Assembly
- 4 pita, large
- as needed toom, garlic sauce of choice
Instructions
- 1
Slice the chicken breasts in half lengthwise, then cut them into large cubes.
⏱️ 5 min
- 2
In a large bowl, combine the olive oil, full fat yogurt, tomato paste, and the juice of 1 lemon. Add the minced garlic (or toom).
⏱️ 5 min
- 3
Stir in the cumin, oregano, thyme, chili powder, paprika, salt, and pepper. If using, add the optional cardamom, clove, and nutmeg.
⏱️ 2 min
- 4
Add the cubed chicken to the marinade. Using a gloved hand, thoroughly mix to ensure every piece of chicken is evenly coated.
⏱️ 3 min
- 5
Cover the bowl with plastic wrap and refrigerate for a minimum of 12 hours, or preferably overnight, to allow the flavors to meld.
- 6
In a separate bowl, combine the cabbage carrot slaw mix, mayo, white vinegar, and salt to taste. If desired, add 1/2 teaspoon of granulated sugar. Massage all ingredients together with a gloved hand until well combined.
⏱️ 5 min
- 7
Air fry the frozen fries according to package instructions until they are crispy and golden brown.
⏱️ 15 min
- 8
While the fries cook, heat 2 tablespoons of oil in a pan over medium heat. Add the hot pepper paste and cook down for 2-3 minutes, stirring occasionally.
⏱️ 3 min
- 9
Remove the pan from heat and stir in a squeeze of lemon juice and the chopped cilantro. Toss the air-fried fries with this Batata Harra sauce until evenly coated.
⏱️ 2 min
- 10
Prepare the finishing oil: In a squeeze bottle, combine the neutral oil, the pre-cooked hot pepper paste, zaatar, paprika, chili powder, salt, and pepper. Shake well to combine.
⏱️ 5 min
- 11
Thread the marinated chicken pieces onto skewers. Preheat a grill or grill pan to medium-high heat.
⏱️ 5 min
- 12
Place the chicken skewers on the preheated grill. Cook for 4-6 minutes per side, or until the chicken naturally releases from the grill when flipped and reaches an internal temperature of 160°F. Avoid overcooking to keep the chicken juicy.
⏱️ 10 min•🌡️ 160
- 13
Lay a large pita flat on a clean surface. Spread a generous amount of toom (garlic sauce) down the center.
⏱️ 1 min
- 14
Place a portion of the cooked Shish Tawook chicken on top of the garlic sauce. Add a serving of the Batata Harra fries next to the chicken.
⏱️ 1 min
- 15
Top with a generous amount of the prepared slaw.
⏱️ 1 min
- 16
Tightly roll the pita to form a wrap. Place the rolled wrap seam-side down on a hot flat top grill or grill pan to toast until crispy and golden brown.
⏱️ 2 min
- 17
While the wrap is toasting, drizzle the prepared spicy finishing oil over it. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Crispy Shish Tawook
For the Chicken Marinade
- 2 pounds chicken breast, cubed
- 2 tablespoons olive oil
- 1/3 cup full fat yogurt
- 2 tablespoons tomato paste
- 1 lemon, juiced
- 3-5 cloves garlic, minced, or toom
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon chili powder
- 2 teaspoons paprika
- to taste salt
- to taste pepper
- 1/2 teaspoon cardamom, optional
- 1/4 teaspoon clove, optional
- 1/4 teaspoon nutmeg, optional
For the Slaw
- 14 ounces cabbage carrot slaw mix
- 1/4 cup mayo
- 1 tablespoon white vinegar
- to taste salt
- 1/2 teaspoon granulated sugar, optional
For the Batata Harra Fries
- 1 package frozen fries, air fried according to package instructions
- 2 tablespoons oil
- 1/4 cup hot pepper paste
- 1 lemon, squeeze of
- 1 handful cilantro, chopped
For the Finishing Oil
- 12 fluid ounces neutral oil
- 2 tablespoons hot pepper paste, cooked down with a small amount of oil
- 2 tablespoons zaatar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
For Assembly
- 4 pita, large
- as needed toom, garlic sauce of choice
Instructions
- 1
Slice the chicken breasts in half lengthwise, then cut them into large cubes.
⏱️ 5 min - 2
In a large bowl, combine the olive oil, full fat yogurt, tomato paste, and the juice of 1 lemon. Add the minced garlic (or toom).
⏱️ 5 min - 3
Stir in the cumin, oregano, thyme, chili powder, paprika, salt, and pepper. If using, add the optional cardamom, clove, and nutmeg.
⏱️ 2 min - 4
Add the cubed chicken to the marinade. Using a gloved hand, thoroughly mix to ensure every piece of chicken is evenly coated.
⏱️ 3 min - 5
Cover the bowl with plastic wrap and refrigerate for a minimum of 12 hours, or preferably overnight, to allow the flavors to meld.
- 6
In a separate bowl, combine the cabbage carrot slaw mix, mayo, white vinegar, and salt to taste. If desired, add 1/2 teaspoon of granulated sugar. Massage all ingredients together with a gloved hand until well combined.
⏱️ 5 min - 7
Air fry the frozen fries according to package instructions until they are crispy and golden brown.
⏱️ 15 min - 8
While the fries cook, heat 2 tablespoons of oil in a pan over medium heat. Add the hot pepper paste and cook down for 2-3 minutes, stirring occasionally.
⏱️ 3 min - 9
Remove the pan from heat and stir in a squeeze of lemon juice and the chopped cilantro. Toss the air-fried fries with this Batata Harra sauce until evenly coated.
⏱️ 2 min - 10
Prepare the finishing oil: In a squeeze bottle, combine the neutral oil, the pre-cooked hot pepper paste, zaatar, paprika, chili powder, salt, and pepper. Shake well to combine.
⏱️ 5 min - 11
Thread the marinated chicken pieces onto skewers. Preheat a grill or grill pan to medium-high heat.
⏱️ 5 min - 12
Place the chicken skewers on the preheated grill. Cook for 4-6 minutes per side, or until the chicken naturally releases from the grill when flipped and reaches an internal temperature of 160°F. Avoid overcooking to keep the chicken juicy.
⏱️ 10 min•🌡️ 160 - 13
Lay a large pita flat on a clean surface. Spread a generous amount of toom (garlic sauce) down the center.
⏱️ 1 min - 14
Place a portion of the cooked Shish Tawook chicken on top of the garlic sauce. Add a serving of the Batata Harra fries next to the chicken.
⏱️ 1 min - 15
Top with a generous amount of the prepared slaw.
⏱️ 1 min - 16
Tightly roll the pita to form a wrap. Place the rolled wrap seam-side down on a hot flat top grill or grill pan to toast until crispy and golden brown.
⏱️ 2 min - 17
While the wrap is toasting, drizzle the prepared spicy finishing oil over it. Serve immediately and enjoy!
⏱️ 1 min