Crispy Shish Tawook Chicken Sandwich
Serves 1
Directions
- 1Slice chicken breast in half to get large chunks.
- 2Prepare the marinade by combining olive oil, full-fat yogurt, tomato paste, fresh lemon juice, garlic paste, cumin, paprika, chili powder, oregano, thyme, salt, and pepper.
- 3Optional: Add cardamom, clove, and a little bit of nutmeg to the marinade.
- 4Mix the spices into the marinade.
- 5Add the cubed chicken breast to the marinade and mix well to coat every piece.
- 6Cover the marinated chicken and refrigerate for no less than 12 hours.
- 7For the slaw, combine cabbage and carrots, mayo, white vinegar, a pinch of sugar, and salt.
- 8Massage the slaw ingredients together.
- 9When ready to cook, thread the shish taouk chicken onto skewers.
- 10Cook the chicken until it peels off on its own and reaches an internal temperature of exactly 160 degrees.
- 11Prepare Batata Harra fries: cook down 2 tbsp oil, 1/4 cup hot pepper paste, add a squeeze of lemon and a handful of cilantro, then toss with air-fried frozen fries.
- 12Prepare finishing oil: combine 12 fl oz neutral oil, 2 tbsp hot pepper paste (cooked down with oil), 2 tbsp zaatar, 1 tsp paprika, chili powder, salt, and pepper.
- 13Assemble the sandwich: on a flat top, place a large pita, spread with toum (garlic paste), add shish taouk chicken, Batata Harra fries, and coleslaw.
- 14Roll the pita into a sandwich.
- 15Toast the sandwich seam side down and brush with spicy finishing oil.
Ingredients
- 2 lbs chicken breast, cubed
- 2 tbsp olive oil
- 0.33 cup full fat yogurt
- 2 tbsp tomato paste
- 1 lemon, juiced
- 3 gloves garlic (I used toom)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp chili powder
- 2 tsp paprika
- Salt
- pepper
- 0.5 tsp cardamom
- 0.25 tsp clove
- nutmeg
- 14 oz cabbage carrot slaw mix
- 0.25 cup mayo
- 1 tbsp white vinegar
- Salt
- Frozen fries, air fried
- 2 tbsp oil
- 0.25 cup hot pepper paste
- lemon
- handful cilantro
- 12 fl oz neutral oil
- 2 tbsp hot pepper paste
- 2 tbsp zaatar
- 1 tsp paprika
- chili powder
- Salt
- pepper
- 4 large pitas
- Toum (garlic sauce of choice)
- Chicken
- Slaw
- Fries
Equipment
skewerflat topgloves
Tips
- Marinate chicken for no less than 12 hours.
- Cook chicken until it reaches exactly 160 degrees to avoid overcooking.
- The finishing oil is inspired by @amo.samis.shawarma's seasoned oil.
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