Lazy Shish Taouk Bites

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8.18.14 by sarah

shish taouk // sweetsonian

I’ve only had two jobs in my life that were so unbearably horrible that I hate to think back on. The first was when I was sixteen — I worked at one of those tutoring centers in the San Fernando Valley. Not the good kind, where parents send their over ambitious children to get ahead… it was the opposite, where lazy parents sent their rowdy, manner-less kids to terrorize sixteen-year olds, like me. I lasted three months — and when I gave my four weeks’ notice, my manager took me outside and gave me this incredible look, and scolded me for not giving her enough notice. She was terrible.

The other was my first real-life job after graduation, when I was twenty-two. I was working for an agency selling Xerox machines, six months after the big recession hit in 2008. It. was. terrible.

It was one of those work environments that was really responsible for giving sales people a bad name. The managers preyed on their employees’ profits, the company tried to sell products that were clearly terrible, and literally every person in that office spent a good deal of time applying to other jobs. Anything. I was even interviewing at restaurants all over Los Angeles, and striking out, partially because I had left restaurant work already, for a desk job. What they didn’t understand was that I would have gladly gone back to a job that I really loved — waiting tables — to escape the terrors something I hated and just wasn’t cut out for.

shish taouk // sweetsonian

shish taouk // sweetsonian

shish taouk // sweetsonian

Anyway, the three months I spent at Xerox weren’t a complete loss — I became friends with someone I’m still friends with today. In fact, she came to visit DC once (and we frolicked around Dupont Circle with Kristen in leotards) and we even traveled to Bogotá together. And when we were both incredibly miserable at Xerox, we would drive off to our sales territories together, do the minimum required to make a few sales/not get fired, and spend the rest of our time applying to jobs. A regular lunch spot there was a little Mediterranean sandwich shop which has since shut down — but I became friends with the owners, who were very Lebanese, so I got to exchange a little Arabic banter and enjoy their amazing Lebanese sandwiches.

I’ve since gone back to Monrovia, hunting for that shop, and that’s how I know it’s now gone. And I’ve been hunting for similar shops that mimic that impeccable flavor, but have really just failed.

So when Food 52 published a recipe for shish taouk, I couldn’t help but try it. And while I almost always turn to F52 as a cooking resource, this recipe was just a tad complicated and involved for me to carry out fully. So I broke it down, and simplified it into a meal that I could quickly throw together after a long day at work or a rough spin class at the gym.

And, being an apartment-dweller without a grill, I’m limited to a cast iron skillet and a George Foreman… so I opted for the latter.

shish taouk // sweetsonian

shish taouk // sweetsonian

Lazy shish taouk bites with whipped garlic and Greek yogurt, adapted from Food 52 

Ingredients

1 lb. boneless, skinless chicken breasts or thighs
1 cup Greek yogurt
2-3 cloves garlic, minced
1 tablespoon za’atar (or any Mediterranean herb mix)
1 tablespoon tomato sauce
1 tablespoon paprika
1 tablespoon olive oil
3 tablespoons lemon juice
Onions, to grill on the side

6-7 cloves garlic
Juice of 1 lemon, about 1/4 cup
1/4 cup olive oil
1 egg white
3 tablespoons mayonnaise
1/2 cup Greek yogurt

Instructions

In a bowl or jar, combine your Greek yogurt, minced garlic, za’atar, tomato sauce, paprika, olive oil, and lemon juice, stirring with a fork to combine. Slice your chicken into 1-inch pieces, and combine with the yogurt marinade. Refrigerate overnight… or if you’re in a rush, like me, for 30 minutes. Pan sauté or grill until cooked through. Grill onions to go with the chicken.

To make the garlic sauce, first grind the cloves of garlic in a food processor (this is a great option). Stream the lemon juice and the olive oil through the feeder hole. Stir up as necessary. Then, gradually incorporate the egg white while blending (also through the feeder hole). Transfer to a bowl, and stir in your mayo and Greek yogurt. Dip your chicken bites and enjoy!

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