Chicken shish with toum from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 159) by Diana Henry

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Notes about this recipe

  • Emily Hope on June 12, 2019

    Made (and liked) this with a few modifications -- left boneless skinless chicken thighs whole rather than cut and skewered, which worked fine; only marinated for an hour; made a toum recipe designed for a stick blender (Epicurious, Two-minute Toum; similar ingredients with the addition of an egg white). Grilled chicken was fine and greatly improved with the addition of the toum, which is so delicious I would put it on everything were it not for the (very!) lingering fragrance of garlic. Made it with garlic fresh out of the garden--not sure I would make it outside of garlic season. Served w/homemade naan and grilled asparagus and garlic scapes.

  • TrishaCP on June 19, 2016

    I also made just the shish because we didn't have enough garlic. I agree with Zosia-this was very flavorful, moist and with a nice amount of spice (I used a combo of Aleppo and Marash peppers). Looking forward to trying the toum.

  • Zosia on May 19, 2016

    I made the shish without the toum - there was enough garlic in the marinade as it was - but did serve them with garlicky tzatziki instead of Greek yogurt. The marinade was simple but flavourful and both thigh and breast meat were moist cooked slowly as recommended over the dying heat of a barbecue.

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