Lebanese Garlic Marinated Chicken On The Grill Recipe Epicuriouscom

FARROUJ MESHWI - LEBANESE GARLIC CHICKEN

Steps:

• Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency - similar to mayo.
• Cut chicken into 6 to 8 pieces. Make plenty of deep cuts - right down to the bone.
• Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours - I like to marinate it for about 6 hours.
• Grill the chicken pieces over a medium heat until the juices run totally clear, 12 - 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.

LEBANESE MARINATED CHICKEN

Steps:

• Cut chicken into 1-in cubes and place in a shallow nonreactive container.
• Combine all marinade ingredients and pour over the chicken.
• Cover and marinate in the refrigerator for 6 hours or overnight.
• Thread chicken on skewers & grill or broil as desired.

GRILLED CHICKEN SKEWERS WITH TOUM (SHISH TAOUK)

Steps:

• Toum:
• Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
• Do Ahead: Toum can be made 2 days ahead. Cover and chill.
• Chicken and assembly:
• Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
• Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
• Let chicken sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10-12 minutes.
• Serve chicken on top of pitas, with pickles and reserved toum alongside