The original Turkish version of shish tawook is served with rice and a garlic paste along with vegetables. The sandwich version comes in a flat bread or pita wrap seasoned with garlic paste, along with lettuce, tomatoes, and pickled turnips. It is widely eaten in Lebanon and Syria today, either as a sandwich or on a platter with vegetables. This is similar (although not identical) to the traditional Persian Jujeh Kabab.
In Montreal, Quebec, the term Shish tawook is used to refer to chicken shawarma rather than skewered chicken.
- 2 pounds skinless chicken breasts
- 1/2 cup yogurt
- 1/4 cup vinegar
- 1/2 cup fresh lemon juice
- 1 1/2 tbls. catchup
- 1/4 cup olive oil
- salt to taste
- 1/2 tsp. mixed Arabic spices or all spices.
- 1/2 tablespoon dried thyme
- Mix yogurt, vinegar, lemon juice, thyme, catchup, oil and spices together.
- Add chicken and marinate for at least 12 hours in the refrigerator.
- Put chicken on skewers and cook over hot coals until done.
- Serve with Arabic bread and garlic sauce.
- 4 cloves garlic
- juice of 1/2 lemon
- 1 tbls. mayonnaise
- 1 tbls. olive oil
- 1 small potato boiled and peeled
- Put all ingredients in a food processor and mix until light and creamy.