Shish Tavouk with Salad Pita and Garlic Sauce
This recipe was generously offered by Chef/Owner Georges Elou of Schlomo Gourmet Deli in Palm Harbor, Florida. Of course, a bit of "tasting" with Chef Georges was needed to be able to develop the recipe in smaller amounts ... a nice perk! Be sure to seek him out when on the Gulf Coast!
Ingredients
For Marinade:
1 quart heavy cream
1/3 cup fresh lemon juice
1/3 cup light oil
6 garlic cloves, minced
1 large white onion, cut into chunks
1 tablespoon dried oregano
1 teaspoon ground allspice
1 tablespoon dried mint
1 teaspoon ground cinnamon
1 tablespoon dried Italian herbs
1 teaspoon cayenne pepper
1 tablespoon Kosher salt
For Shish Taowk:
3 pounds skinless, boneless chicken breast, cut into 1 and 1/2 inch cubes
1 large green pepper, deveined and seeded, cut into rings
For Toum Garlic Sauce:
6-8 cloves fresh garlic
1 teaspoon salt
2 eggs
2 cups light oil
2 lemons, juiced
Instructions
Place all marinade ingredients in the bowl of a food processor and pulse until mixture is blended. Next, place chicken pieces and green pepper rings in a large ziplock bag and pour marinade over all. Refrigerate from 8 to 24 hours, occasionally turning bag to marinate the chicken evenly. For garlic sauce, place garlic and salt in a blender or food-processor and blend to a smooth puree. Add eggs and blend again until smooth. Very slowly pour in oil in a steady stream till sauce is the consistency and color of mayonnaise. Add lemon juice and blend until smooth. Taste and add more lemon if necessary. Heat grill to medium hot. Remove chicken from marinade and discard liquid. Allow chicken to sit at room temperature for 10 minutes. Grill chicken to a light and crunchy finish. Serve Shish Tavouk with fresh salad, tomatoes, and cucumber. Serve Toum on the side with pita.
