Punjab x Lebanon
Malai shish taouk with toum
Malai tikka and shish taouk turn out to be long lost cousins. Toum is the family reunion dip.
100 minTime
50 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original729kcalsame
50 gproteinsame
3 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix the cream, hung curd, cheese, ginger garlic paste, chilli paste, cardamom, white pepper, paprika, 2 tbsp lemon, salt and olive oil. Coat the chicken and marinate 1 hour in the fridge.
- 2For the toum, blend the garlic with a pinch of salt and 1 tsp lemon until finely chopped.
- 3With the blender running, add the neutral oil in a very thin stream, alternating with the remaining lemon juice and the ice water, until thick and fluffy.
- 4Thread the chicken onto skewers and cook on a griddle on medium high heat for 10 to 12 minutes, turning, until golden with charred edges and no pink remains.
- 5Warm the pitas and serve with the skewers, toum, cucumber, tomato and mint.
Serve it like this
Lay the skewers across warm pita on a board, add a big swoosh of toum on the side, and finish with cucumber, tomato and mint leaves.
