No matter the weather, it’s always time for barbecue. Because there’s really nothing more delicious than a succulent piece of grilled meat, right? Especially when it’s beautifully marinated like these Lebanese-style brochettes. In Lebanon, these are called ‘Chich Taouk’ and are a kind of street food, usually wrapped in flatbread with garlic sauce (Toum), gherkins, tomatoes and coleslaw salad. Or as the main dish of the Sunday lunch, when the entire neighbourhood smells of barbecues. Forget the ready-made marinated meats and start doing it yourself, because it’s seriously easy and seriously delicious. So fire it up and let’s get grillin’!
For 2-3 persons
- 1/2 kilo chicken filet
- 1 bell pepper
- 4 shallots
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 4 tablespoons water
- 2 garlic cloves, peeled and crushed
- 1 teaspoon ground coriander seeds
- 2 teaspoons ground cumin seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Toum: garlic sauce
- 5 cloves of garlic
- 1 egg white
- Juice of 1 lemon
- A good pinch of salt
- 2 tablespoon ice water
- 200 ml vegetable oil
- Cut the chicken in 3 cm pieces.
- Combine the marinade ingredients, add the chicken and marinate for at least 4 hours, preferably overnight.
- Make the toum: put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium speed. Scrape the sides down and add the egg white and blend. Slowly add 100 ml of the oil. Reduce the speed and slowly add the rest of the lemon juice and then the rest of the oil. Add the ice water to get a creamy and light consistency.
- If you’re using wooden skewers, make sure to soak them in water 1 to 2 hours before grilling.
- Peel and half the shallots and cut the pepper in squares.
- Thread the chicken onto the skewers, alternating them with the shallots and bell pepper.
- Grill the brochettes on a bbq or a grill pan, turning regularly, about 10 minutes.
- Serve with the toum, gherkins and Lebanese flatbread.