CRISPY SHISH TAWOOK SANDWICH

https://www.youtube.com/shorts/C1CzkzQoTLg

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CRISPY SHISH TAWOOK

Yield 4

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Ingredients

• 2lbs chicken breast, cubed
• 4 large pitas
• toom, or garlic sauce of choice
• 2 tbsp olive oil
• 1/3 cup full fat yogurt
• 2 tbsp tomato paste
• 1 lemon, juiced
• 3-5 gloves garlic (I used toom)
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp chili powder
• 2 tsp paprika
• salt and pepper to taste
• 1/2 tsp cardamom (optional)
• 1/4 tsp clove (optional)
• 1/4 tsp nutmeg (optional)

Slaw:

• 14 oz cabbage carrot slaw mix
• 1/4 cup mayo
• 1 tbsp white vinegar
• salt to taste

Batata Harra fries:

• Frozen fries, air fried
• 2 tbsp oil
• 1/4 cup hot pepper paste
• squeeze of lemon
• handful of cilantro

Finishing Oil:

• 12 fl oz neutral oil
• 2 tbsp hot pepper paste (cooked down with oil)
• 2 tbsp zaatar
• 1 tsp paprika
• 1 tsp chili powder
• salt and pepper to taste

Instructions

1. Start by slicing your chicken breast in half, then cutting it into large, even chunks so it cooks evenly and stays juicy.
2. In a bowl, build the marinade. Add olive oil, full-fat yogurt, tomato paste, fresh lemon juice, and garlic paste. Season with cumin, paprika, chili powder, oregano, thyme, salt, and black pepper. If you want more depth, add a pinch of cardamom, clove, and nutmeg. Mix until smooth and well combined.
3. Drop the chicken into the marinade and mix thoroughly until every piece is fully coated. Cover and marinate for at least 12 hours so the flavor penetrates and the yogurt tenderizes the meat.
4. For the slaw, combine shredded cabbage and carrots with mayo, a splash of white vinegar, a pinch of sugar, and salt. Toss and massage it together until slightly softened and creamy. Set aside.
5. When ready to cook, thread the chicken onto skewers. Grill or cook over high heat until the chicken develops color and naturally releases from the surface. Cook until it reaches about 160°F, then pull it off so it stays juicy.
6. Prepare the fries by air frying until crisp. In a pan, cook down oil with hot pepper paste, then add lemon juice and chopped cilantro. Toss the fries in this mixture so they’re coated and glossy.
7. For the finishing oil, gently heat neutral oil with hot pepper paste until combined, then stir in za’atar, paprika, chili powder, salt, and pepper. Let it infuse and set aside. This is my take on @amo.samis.shawarma seasoned oil.
8. To assemble, warm a large pita on a flat top. Spread a generous layer of toom across the surface. Add the cooked shish tawook, pile on the spicy fries, then top with the slaw.
9. Roll the pita tightly, place it seam-side down, and toast until sealed and lightly crisp. Brush the outside with the spiced oil while it’s hot, and enjoy!

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