I marinaded the chicken all day and made the sauce early so the garlic would have time to mellow out. My skewers were chicken, red pepper and onion. TIP: Par Boil onions and red peppers for 30 to 60 seconds. Drain and run under cold water. This softens the vegetables just enough to make them easier to skewer.
Chicho also had a recipe for stuffed zucchini on her blog. Although I didn't use her recipe it gave me the idea to make something similar. Mine was stuffed with a ground pork and rice mixture that I seasoned with onions, garlic, fresh dill, parsley, lemon zest, the inside of the zucchini, chopped tomato, salt/pepper and chicken broth. The stuffed zucchini and roasted lemon potatoes were both served along side the kabobs.
Shish Taouk with Toum (Garlic Sauce)Source: http://chichoskitchen.blogspot.com/2010/04/shish-taouk-grilled-chicken-kebabs.html
Ingredients (around 15 skewers):
1.5 kg chicken breast, cut into 1 inch cubes
1 cup olive oil
3 tbsp Dijon or mild mustard
3/4 cup lemon juice
10 crushed garlic cloves
2 tbsp salt
1 tbsp white (or black) pepper
2 tbsp tomato paste
4 tbsp finely chopped thyme
mushrooms, (optional but highly recommended)
1 red and/or 1 green pepper
(optional but highly recommended)
Emulsify the mustard with the olive oil.
This is done by whisking a little bit of olive oil
into the mustard and continuing to do so until
all the olive oil is incorporated.
Add and whisk the lemon juice, salt, pepper, tomato paste, garlic and thyme until well mixed
Marinate the chicken in the sauce overnight in the fridge.
Skewer the chicken along with pieces of mushroom and red/green pepper and barbecue or grill until done. Don’t over cook otherwise the chicken would dry out.
Toum (Garlic Sauce)
5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
a good pinch of salt
1 cup of iced water of which you will use around 2 tbsp
Put the garlic cloves along with salt
and 1/4 of the lemon juice in the blender.
Blend on medium and scrape the sides
down when the garlic goes flying everywhere.
Add the egg white and blend on medium.
Add half the oil in bit by bit.
A thin stream is not necessary, but don’t go crazy.
A reasonable, fine, steady pour is good.
At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.