5 SHISH TAOUK CHICKEN KEBABS Serves 4 FOR THE MARINADE: 1/4 cup (180 ml) Toum (see below) 2 tsp. fresh lemon juice 1 tsp. pomegranate molasses 1 ½ Tbsp. cumin seed, toasted and ground 2 tsp. whole fenugreek seed, toasted and ground 2 lb. (910 g) skinless boneless chicken thighs or breasts, cut into 1 ½ – to 2-inch (4 to 5 cm) pieces Kosher salt and freshly ground black pepper EQUIPMENT: 4 to 6 skewers; if bamboo or wood, soak them in water for 30 minutes before using. To make the marinade, in a medium bowl combine the toum, lemon juice, pomegranate molasses, cumin, and fenugreek and stir until well blended. Add the chicken and stir to coat the pieces very well. Marinate in the refrigerator at least 4 hours and up to overnight. Light a medium-high grill. Thread the chicken onto the skewers (discard the marinade) and season with salt and pepper. Grill the skewers, turning often, until lightly charred and cooked through, 10 to 12 minutes. TOUM (Lebanese Garlic Sauce) 6 large garlic cloves, peeled 1 egg white (cold) 1 tsp. lemon juice (plus more to taste) ¾ to 1 cup grapeseed oil Salt, to taste DIRECTIONS 1. Blend the Base – add garlic cloves, egg white, and a pinch of salt to a blender. Blend for a few seconds until smooth and slightly frothy. 2. Add Lemon Juice – pour in the lemon juice and blend again briefly to combine. 3. Slowly Add the Oil – with the blender running on low, very slowly drizzle in the oil – just a thin stream at a time. The sauce will thicken and turn creamy. 4. Keep Building the Emulsion – continue alternating small additions of oil and blending until thick, white, and fluffy. 5. Adjust and Chill – taste and add more salt or lemon juice if desired. Chill 1 – 2 hours before serving. DALE’S RECIPE
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