Inspired by the Lebanese dish Shish Taouk, a kind of marinated chicken kebab, we brought Josh Elkin to the FOODBEAST Kitchen and put our heads together to come up with a new take on the classic plate. We even consulted Lebanon's premiere bad boy Marc Kharrat's own mother to make sure the recipe was as authentic as possible.
Spices and all.
Here's what you'll need:
1 deep fryer or large pot
1 basting brush
1 melon ball spoon
3 liters of cooking oil
1 plastic bag
1 beaten egg
1 large peeled russet potato
1 pound of chopped chicken tenders
2 teaspoons of 7 spice
Juice of half a lemon
4 cloves of minced garlic
Here's what to do:
Preheat cooking oil to 325 degrees F.
Slice the russet potato in half. Using the melon ball spoon, scoop out the inside flesh of the potato making sure not the pierce the sides of the bottom.
Fry the potato in the oil for about 2 minutes and then take it out. Boost the heat up to 350 degrees F. and fry the potato again until it becomes golden brown and crispy.
Preheat the oven to 400 degrees F.
Combine the chicken, yogurt, tomato paste, garlic, 7 spice, and lemon juice in a plastic bag and mix well. Put it in the fridge for 2 hours or overnight for best results.
Add the chicken to a baking tray and cook it in the oven for about 30 minutes.
Line the inside of the potato cup with garlic sauce. Layer the gherkins followed by some chicken. Continue to layer until the cup is full.
Sprinkle the sumac spice on top of the cup.