Featured Recipe
Shish Taouk Chicken Twist
By Kate
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A fast marinated grilled chicken using a garlic egg-white sauce base twisted with yogurt and sumac. Uses lime instead of lemon. Mixed spices swapped with smoked paprika and cumin for earthiness. Garlic sauce whipped like aioli, balanced with water and olive oil. Chicken soaks 6-10 hours. Grill 6-9 minutes each side, smoky char. Ends sliced, served with extra sauce and light herbs or flatbread. Dairy reduced slightly, texture richer. Complex aromatic layers, cozy Middle Eastern roots, modern tweaks.
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Prep:
25 min
Cook:
20 min
Total:
45 min
Serves:
4 servings
grilling
chicken recipes
marinated chicken
Introduction
Garlic and egg white whipped into thick aioli. Lime swaps lemon for sharp tartness. Olive oil blended with canola for texture. Yogurt thickens marinade, smoked paprika replaces traditional 7-spice medley, cumin adds earth. Thyme gone, oregano in. Chicken soaks longer, picking up funky fermented notes from yogurt, balanced by lime zing. Grilled well charred, juicy inside, smoky finish. Sauce doubled as dip and marinade. Slice thick, scatter fresh herbs, bread optional. A modern Middle Eastern spin.
Ingredients
Garlic Aioli Sauce
- 4 garlic cloves, quartered (approx 20 g)
- 2 egg whites
- 40 ml (2 1/2 tbsp) lime juice
- 2 ml (1/3 tsp) salt
- 300 ml (1 1/4 cups) olive oil
- 130 ml (1/2 cup) canola oil
- 60 ml (1/4 cup) cold water
- 50 ml (3 1/3 tbsp) yogurt 10%
- 25 ml (1 2/3 tbsp) canola oil
- 20 ml (1 1/3 tbsp) lime juice
- 1 1/2 ml (1/3 tsp) smoked paprika
- 1 1/2 ml (1/3 tsp) ground cumin
- 1 ml (1/4 tsp) dried oregano
- 3/4 tsp salt
- 700 g (1 1/2 lb) boneless skinless chicken half-breasts (about 3 pieces)
Chicken
About the ingredients
Garlic quantity increased by 30% for deeper punch. Lime juice swapped for lemon in original for brightness but lime adds fresh, slightly floral tartness that lifts flavors differently. Smoked paprika and cumin instead of Lebanese 7-spices and thyme add smokiness and warm earth. Yogurt replaces cream, reducing fat and adding tender tang to the chicken. Olive oil replaces part of canola oil in sauce to give richer mouthfeel, slight fruitiness. Egg whites stabilize sauce as vegan mayo might, but with garlic bite. Adjust salt to preference, balancing lime acidity and yogurt tang.
Method
Aioli Sauce
- Place garlic, egg whites, lime juice, salt in tall container.
- Using immersion blender, pulse into smooth mix.
- Run blender, pour 200 ml olive oil in slow drip.
- Sauce thickens like mayo in under a minute.
- Alternate adding water with remaining olive and canola oils, still blending.
- Reserve about 80 ml for marinade.
- Store rest chilled, sealed.
- Whisk reserved sauce with yogurt, canola oil, lime juice, smoked paprika, cumin, oregano, salt, pepper.
- Add chicken pieces, toss to coat evenly.
- Cover, refrigerate 6 to 10 hours to absorb flavors.
- Heat grill to medium-high.
- Oil grates well.
- Cook chicken 6–9 minutes per side.
- Check internal temp 74 °C (165 °F).
- Look for carmelized edges, smoky spots.
- Remove, rest 5 minutes on plate.
- Slice on board into thick strips.
- Arrange chicken slices on plates.
- Serve with extra aioli.
- Add fresh herbs, salad, or flatbread if wanted.
Chicken
Grilling
Serving
Technique Tips
Start aioli by blending raw garlic with egg whites gently then stream oil slowly for proper emulsion. Water added gradually to thin out sauce making it lighter, easier to use as marinade and dipping. Reserve portion before adding liquids for marinating chicken—not too much or sauce gets weak. Mix marinade thoroughly with yogurt and spices to suspend flavors. Marinate longer (6-10 hours) so yogurt enzymes tenderize deeper into meat. Grill on medium-high for 6-9 min side to get charred edges without drying chicken. Let meat rest before slicing to keep juices. Serve with remaining aioli as dip, herbs or salad, or flatbreads for traditional feel.
Chef's Notes
- 💡 Use fresh garlic for sauce. More garlic equals stronger flavor. Select quality oils. Olive and canola blend enhances texture. Blend until smooth. Drizzle slow when emulsifying.
- 💡 For more zing, adjust lime quantity. Marinade longer for best results. 6-10 hours crucial. Yogurt breaks down chicken proteins. You'll notice tenderness during cooking. Perfect charred edges.
- 💡 Check grill temp before cooking. Prevent sticking by oiling grates. 6-9 minutes each side. Look for internal temp. 74°C is safe. Remove promptly to rest. Juices redistribute.
- 💡 Serve with extra sauce. Use fresh herbs for color. Flatbread offers great option. Wrap chicken for delicious bite. Get creative with sides—salads, veggies pair well. Add layers.
- 💡 Make sauce ahead. Keeps well when refrigerated. Reserve portion early for chicken marinating. Balance flavor properly. Adjust salt as needed. Each ingredient matters. Don't overlook.
Kitchen Wisdom
How long should I marinate the chicken?
6 to 10 hours recommended. Flavor deepens with time. Yogurt tenderizes. Too short won't enhance taste. Longer is often better.
Can I use different oils for the sauce?
Yes, but olive oil crucial for richness. Canola adds balance. Experiment with other types. Just know flavors change.
What if I don't have a grill?
Use broiler or stovetop. Pan-searing works but may alter char. Aim for high heat. Sear both sides well.
How do I store leftovers?
Airtight in fridge for 2-3 days. Reheat gently. Microwave works but may dry chicken. Consider salads or wraps with extras.
