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Serves
US | Metric
Ingredients
For the chicken
  • 1 kg Boneless skinless chicken thighs
  • 1 Lemon, juiced
  • 1 tbsp Olive oil
  • 1 tsp Honey
  • 1 tbsp Tomato paste
  • 4 Garlic cloves, grated
  • 1 tsp Smoked paprika
  • 3 tbsps Greek yoghurt
  • 1 tsp Oregano
  • Salt and pepper
For the toum
  • 6 Garlic cloves
  • 1½ Lemon, juiced
  • 125 ml Vegetable oil
  • Salt
  • 2 tbsps Ice water
For the moutabal
  • 2 Eggplants
  • 2 tbsps Tahini
  • 2 tbsps Greek yoghurt
  • 1 Lemon, juice
  • 2 Garlic cloves, grated
  • Salt and pepper
Lebanese Chicken Skewers with Toum and Moutabal Lebanese Chicken Skewers with Toum and Moutabal

Lebanese Chicken Skewers with Toum and Moutabal

This is a delicious summery meal of grilled marinated chicken skewers (shish taouk), with toum, an emulsified garlic sauce, and moutabal, a charred eggplant, tahini, and yoghurt dip. I also served this with some flatbreads and Fattoush, a Lebanese salad.

Prep 1 hour
Total 1 hour
  1. Start by whisking together the marinade for the chicken. In a medium bowl, combine the yoghurt, lemon juice, olive oil, honey, paprika, tomato paste, garlic, oregano, salt, and pepper. Taste, and adjust as necessary.
  2. Dice your chicken thighs into evenly sized pieces, trimming off any excess fat from the thighs. Add to the bowl with your marinade, and mix well. Cover and refrigerate for a few hours.
  3. For the toum, peel your garlic cloves and add to a food processor, along with a good pinch of salt (this well help break down the garlic). If you're not a fan of a super strong garlic taste, blanch your garlic cloves first by just boiling them for a few minutes.
  4. Pulse until minced. You may need to drizzle in your ice water and lemon juice at this point if there's not quite enough garlic for the size of your food processor.
  5. Once everything is minced, slowly drizzle in your vegetable oil. You may find this emulsifies better with an immersion/hand blender, but this is up to you. Keep drizzling in the oil until everything is smooth and it becomes a consistency similar to mayonnaise. You might need to adjust the amount of oil depending on the size of your garlic cloves, so use 125 ml as a guideline. Set aside.
  6. This is a good time to soak your skewers if you're using wooden ones - soak them for at least an hour.
  7. For the moutabal, pierce your eggplants all over with a fork and char either over an open flame or under the grill. If you're doing this under the grill, it'll take around 20 minutes.
  8. When the skin is completely charred, add to a bowl and cover with cling film. After 10 minutes, or until it's cool enough to touch, drain off any liquid and slice the eggplant in half lengthways.
  9. Scoop out the flesh and discard the charred skin. Mash with a fork, then add your tahini, yoghurt, lemon juice, garlic, salt, and pepper. Mix until smooth and incorporated. Add to a serving dish and drizzle with olive oil, with an optional garnish of pomegranate seeds and sumac.
  10. Add your marinated chicken to your soaked skewers. Cook these on the barbecue or under the grill, either is fine. Cook them until they're nicely charred and the chicken reaches an internal temperature of 73℃.
  11. Squeeze over some lemon juice. Serve the skewers with flatbreads, your toum and moutabal, and salad. Enjoy!
Lebanese Chicken Skewers with Toum and Moutabal Lebanese Chicken Skewers with Toum and Moutabal

Lebanese Chicken Skewers with Toum and Moutabal

This is a delicious summery meal of grilled marinated chicken skewers (shish taouk), with toum, an emulsified garlic sauce, and moutabal, a charred eggplant, tahini, and yoghurt dip. I also served this with some flatbreads and Fattoush, a Lebanese salad.

favorite
print
rate
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
For the chicken
  • 1 kg Boneless skinless chicken thighs
  • 1 Lemon, juiced
  • 1 tbsp Olive oil
  • 1 tsp Honey
  • 1 tbsp Tomato paste
  • 4 Garlic cloves, grated
  • 1 tsp Smoked paprika
  • 3 tbsps Greek yoghurt
  • 1 tsp Oregano
  • Salt and pepper
For the toum
  • 6 Garlic cloves
  • 1½ Lemon, juiced
  • 125 ml Vegetable oil
  • Salt
  • 2 tbsps Ice water
For the moutabal
  • 2 Eggplants
  • 2 tbsps Tahini
  • 2 tbsps Greek yoghurt
  • 1 Lemon, juice
  • 2 Garlic cloves, grated
  • Salt and pepper

  1. Start by whisking together the marinade for the chicken. In a medium bowl, combine the yoghurt, lemon juice, olive oil, honey, paprika, tomato paste, garlic, oregano, salt, and pepper. Taste, and adjust as necessary.
  2. Dice your chicken thighs into evenly sized pieces, trimming off any excess fat from the thighs. Add to the bowl with your marinade, and mix well. Cover and refrigerate for a few hours.
  3. For the toum, peel your garlic cloves and add to a food processor, along with a good pinch of salt (this well help break down the garlic). If you're not a fan of a super strong garlic taste, blanch your garlic cloves first by just boiling them for a few minutes.
  4. Pulse until minced. You may need to drizzle in your ice water and lemon juice at this point if there's not quite enough garlic for the size of your food processor.
  5. Once everything is minced, slowly drizzle in your vegetable oil. You may find this emulsifies better with an immersion/hand blender, but this is up to you. Keep drizzling in the oil until everything is smooth and it becomes a consistency similar to mayonnaise. You might need to adjust the amount of oil depending on the size of your garlic cloves, so use 125 ml as a guideline. Set aside.
  6. This is a good time to soak your skewers if you're using wooden ones - soak them for at least an hour.
  7. For the moutabal, pierce your eggplants all over with a fork and char either over an open flame or under the grill. If you're doing this under the grill, it'll take around 20 minutes.
  8. When the skin is completely charred, add to a bowl and cover with cling film. After 10 minutes, or until it's cool enough to touch, drain off any liquid and slice the eggplant in half lengthways.
  9. Scoop out the flesh and discard the charred skin. Mash with a fork, then add your tahini, yoghurt, lemon juice, garlic, salt, and pepper. Mix until smooth and incorporated. Add to a serving dish and drizzle with olive oil, with an optional garnish of pomegranate seeds and sumac.
  10. Add your marinated chicken to your soaked skewers. Cook these on the barbecue or under the grill, either is fine. Cook them until they're nicely charred and the chicken reaches an internal temperature of 73℃.
  11. Squeeze over some lemon juice. Serve the skewers with flatbreads, your toum and moutabal, and salad. Enjoy!