CHICKEN · GRILL
SHISH TAWOOK
Chicken thigh in garlic, lemon and yoghurt, grilled hot and direct until the edges char. Wrap it in flatbread with toum and pickles.
THE FIRE
INGREDIENTS · SERVES 6
- 1.2 KGBoneless chicken thighs, in 4 cm pieces
- 200 GThick yoghurt
- 2 TBSPTomato paste
- 6Garlic cloves, crushed
- 2Lemons, juiced
- 3 TBSPOlive oil
- 2 TSPPaprika, plus salt and white pepper
- TO SERVEFlatbread, toum, pickles, sumac
METHOD
MARINATE
4–12 H AHEADMix everything except the chicken, then fold the chicken through. Cover and refrigerate.
SKEWER
Thread onto flat skewers, pieces touching but not crammed. Wipe off the excess marinade so it chars instead of steaming.
SET THE DOME
No deflector, grate straight over the coals. Settle at 250°C.
GRILL
10–12 MINTurn every three minutes, closing the lid between turns to keep flare-ups down.
SERVE
Done at 74°C inside with charred edges. Slide onto flatbread with toum, pickles and a pinch of sumac.
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