Chicken

Chicken tawook skewers with Aleppo tarator (sauce)

Name: Chicken tawook skewers with Aleppo tarator (sauce) recipe
Yield: 8
Ingredients: 1kg chicken thighs, each cut into 3 large strips; 50g shish tawook seasoning (Lebanese spice mix - from selected supermarkets and specialty grocers); 60ml olive oil; Lemon wedges, to serve; Pickled turnip, to serve; Mild peppers, to serve; 250g tahini; 150ml water; 90ml lemon juice; 60ml oil; 10g pepper

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P87 Chicken tawook skewers with Aleppo tarator (sauce) — Ben Dearnley

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by Paul Farag

CHEF

Dec 30, 2022

Paul Farag shares a Middle Eastern barbecue staple – tawook skewers – that you and your family will love.

1kg chicken thighs, each cut into 3 large strips
50g shish tawook seasoning (Lebanese spice mix - from selected supermarkets and specialty grocers)
1/4 cup (60ml) extra virgin olive oil
Lemon wedges, to serve
Pickled turnip, to serve
Mild peppers, to serve

Aleppo tarator

250g tahini
150ml water
90ml lemon juice
1/4 cup (60ml) garlic oil
2 1/2 tsp (10g) Aleppo pepper (substitute 1 tsp chilli flakes)

Method

1.

Toss the chicken and seasoning together in a large bowl. Cover and refrigerate overnight to allow flavours to develop. Thread chicken onto 8 metal skewers and brush with the olive oil.
2.

Heat a barbecue grill or chargrill pan on medium-high. Cook skewers, turning, for 10-12 minutes or until golden and cooked through. Set aside for 10 minutes to rest.
3.

Meanwhile, for the Aleppo tarator, combine all ingredients and 2 tsp salt flakes in a bowl until smooth.
4.

Serve the skewers with the tarator, lemon wedges, pickled turnip and mild peppers and let people dip as they go.

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Recipe Notes

You’ll need 8 metal skewers. Begin this recipe one day ahead. The tarator will keep refrigerated for up to 1 week. It’s great for wraps or sandwiches.