Shish Tawook

Method

1. Cut the chicken into 3 cm cubes. In a large bowl mix the yoghurt, lemon juice, finely chopped garlic, tomato paste, paprika, allspice, pepper, salt and olive oil, add the chicken and coat it well. Cover and refrigerate for at least 2 h and no more than 12 hours. The yoghurt’s acidity tenderises the breast, but too long makes it mealy.

   Add in this stepChicken breast (or thigh) 300 gPlain yoghurt 70 gLemon juice 1½ tbspGarlic cloves 2Tomato paste 1½ tspPaprika 1 tspGround allspice ½ tspGround black pepper ½ tspSalt 1 tspExtra virgin olive oil 1½ tbsp

2. While it marinates, make the toum (Lebanese garlic sauce). Halve the garlic and remove any green germ (it makes the sauce harsh and bitter). Blend the garlic with the salt in a food processor to a fine paste, scraping down the sides; for a small batch a tall narrow jug and a stick blender work best. With the motor running, pour in the oil in a very thin thread, adding a little lemon juice and ice water alternately after each quarter of the oil, and keep blending for 8 min, until it is white, thick and fluffy like mayonnaise.

   Add in this stepGarlic cloves, for the toum 6Salt, for the toum ½ tspLemon juice, for the toum 2 tbspIce-cold water 2 tbspNeutral oil, for the toum 180 ml

3. Soak bamboo skewers in water for at least 30 minutes. Cut the pepper and onion into 3 cm pieces and thread them alternately with the chicken to make 4 skewers. Leave the pieces just touching so they cook evenly.

   Add in this stepGreen or red pepper 1Onion ½

4. Heat a 26 cm grill pan on medium-high heat until very hot, brush it lightly with oil and add the skewers. Cook each batch for 12 min, turning every 3 minutes, until well marked outside and the thickest piece is white inside with clear juices when cut (74 °C in the centre).

   medium-high heat

5. Heat a dry pan on medium heat and warm the pitas one at a time on both sides, 1 min 30 sec for the whole stack. Wrap them in a tea towel once soft.

   Add in this stepPita bread 2

   medium heat

6. Spread plenty of toum on each pita, add the chicken and vegetables slid off the skewers, sliced tomato and pickles, roll up and eat. Serve the rest of the toum for dipping.

   Add in this stepTomato 1Pickled cucumbers and turnips 60 g