The MENA Cooking Club hosted Lebanon a while back and I was unable to participate at the time.
I have participated in several MENA challenges, including Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Malta, and most recently Morocco. My choice for Lebanon is Sheesh Tawooq.Sheesh tawooq (شيش طاوق) is basically a chicken kebab that has been marinated in a spicy yogurt mixture overnight, skewered, and grilled. Popular accompaniments include grilled tomato and onion, french fries, and ofcourse, the whipped garlic sauce is a must.
2 lbs of skinless boneless chicken breast, cut into cubes
1 cup lemon juice
15 cloves of garlic, crushed
6 Tbsp plain yogurt
6 Tbsp olive oil
2 Tbsp vinegar
2 tsp salt
1 tsp pepper
⅓ tsp ground ginger
½ tsp ground thyme
⅓ tsp paprika
1 tsp tomato paste
Lebanese Garlic Paste, to serve
Mix all ingredients together, tossing well to fully coat the chicken.
Place in a container, cover, and let marinate in the fridge for at least 4 hours, preferably overnight.
Skewer the chicken right before grilling.
Grill on medium heat for 12-18 minutes until cooked through.
As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes. This helps the chicken become more moist (this step is optional)
To serve: spread 1 teaspoon of the garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy.
You could also toast the sandwich roll through a panini grill for 2-3 minutes.