Grilled Chicken Skewers with Toum (Shish Taouk)

A Busy Mom's Guide to Flavorful Weeknight Dinners: Grilled Chicken Skewers with Toum

As a working mom, time is my most precious commodity. Dinner often feels like a race against the clock, a frantic dash to get a healthy and satisfying meal on the table before bedtime. But just because I'm busy doesn't mean I want to sacrifice flavor or quality. That's where this Grilled Chicken Skewers with Toum recipe comes in. It's a lifesaver! It's quick to prepare (most of the work happens while the chicken marinates), incredibly delicious, and surprisingly easy to make, even on a hectic weeknight.

The secret weapon? Toum. This vibrant garlic sauce is usually associated with shawarma, but it elevates this simple chicken dish to something truly special. The marinade, infused with the intense garlic flavor of toum, lemon, and coriander, tenderizes the chicken beautifully, resulting in juicy, flavorful pieces that are simply irresistible. And the best part? You can make the toum ahead of time, making your weeknight prep even smoother. I typically make a double batch on the weekend and store it in the fridge – it's fantastic on so much more than just this chicken!

I love how versatile this recipe is. Sometimes, I serve the skewers straight off the grill, enjoying the slightly smoky char. Other times, I thread them onto pitas with a crisp pickle, adding a refreshing counterpoint to the rich toum. The kids love building their own little pita pockets, making dinnertime a fun family affair. And because I made the toum ahead, the entire grilling process takes just about 10-12 minutes, which fits perfectly into even my most packed weeknight schedule.

Beyond the Weeknight: While this recipe is my go-to for busy weeknights, it's also perfect for summer barbecues or casual get-togethers. The vibrant flavors and beautiful presentation always impress. It’s the type of dish that seems far more complicated than it actually is, making it a fantastic recipe to showcase your culinary skills without spending hours in the kitchen.

Tips for Success:

• Marinate Properly: The longer the chicken marinates, the more flavorful it will be. I aim for at least 3 hours, but overnight is even better.
• Don’t Overcrowd the Grill: Make sure there’s enough space between the skewers so the chicken cooks evenly.
• Adjust the Spice: For those who prefer less garlic, reduce the amount of toum in the marinade. Conversely, for extra punch, feel free to add a little more!
• Get Creative with Sides: While pitas and pickles are my favorites, feel free to experiment with other sides. A simple salad, couscous, or even roasted vegetables would pair beautifully.

This Grilled Chicken Skewers with Toum recipe isn't just a meal; it's a testament to the fact that delicious, flavorful food doesn't have to be complicated or time-consuming. It’s a recipe that celebrates the joy of simple cooking and the satisfaction of a truly delicious, well-deserved weeknight dinner.

So, next time you're short on time but craving a flavorful meal, reach for this recipe. Your taste buds – and your family – will thank you.

Step-by-step

• 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.
• Toum can be made 2 days ahead. Cover and chill.
• 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.