Homemade shish taouk

Name: Homemade shish taouk
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1/2 cup (125 ml) white vinegar; 1/2 cup (125 ml) cider vinegar; 3 1/2 cups (875 ml) cold water; 3 tablespoons (45 ml) salt; 1 tablespoon (15 ml) brown sugar; 2 small bay leaves; 1 teaspoon (5 ml) coriander seeds; 2 large cloves of garlic, peeled and crushed; 2 small beets, peeled and cut into sticks; 2 turnips (800 g), peeled and cut into sticks; 800 g boneless chicken thighs, trimmed; The juice of 1 lemon; 1/2 cup (125 ml) Greek yogurt; 4 large cloves of garlic, finely chopped; 3 tablespoons (45 ml) olive oil; 1 tablespoon (15 ml) tomato paste; 1 tablespoon (15 ml) smoked paprika; 1 teaspoon (5 ml) dried oregano; 1/2 teaspoon (2.5 ml) cinnamon; 1/2 teaspoon (2.5 ml) ground ginger; Salt and freshly ground pepper; 1 cup (250 ml) Greek yogurt; 2 tablespoons (30 ml) finely chopped fresh mint; 2 tablespoons (30 ml) finely chopped fresh chives; 2 tablespoons (30 ml) olive oil; The juice of 1/2 lemon; 4 garlic cloves, very finely chopped; Salt and freshly ground pepper; 6 pita breads; 1/2 cup (125 ml) hummus

Preparation 1 h
Refrigeration 24 h
Cooking 15 min
Servings 6
Freezing Raw marinated chicken only

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Ingredients for the pickled turnips

1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) cider vinegar
3 1/2 cups (875 ml) cold water
3 tablespoons (45 ml) salt
1 tablespoon (15 ml) brown sugar
2 small bay leaves
1 teaspoon (5 ml) coriander seeds
2 large cloves of garlic, peeled and crushed
2 small beets, peeled and cut into sticks
2 turnips (800 g), peeled and cut into sticks

Ingredients for the marinade

800 g boneless chicken thighs, trimmed
The juice of 1 lemon
1/2 cup (125 ml) Greek yogurt
4 large cloves of garlic, finely chopped
3 tablespoons (45 ml) olive oil
1 tablespoon (15 ml) tomato paste
1 tablespoon (15 ml) smoked paprika
1 teaspoon (5 ml) dried oregano
1/2 teaspoon (2.5 ml) cinnamon
1/2 teaspoon (2.5 ml) ground ginger
Salt and freshly ground pepper

Ingredients for the garlic sauce

1 cup (250 ml) Greek yogurt
2 tablespoons (30 ml) finely chopped fresh mint
2 tablespoons (30 ml) finely chopped fresh chives
2 tablespoons (30 ml) olive oil
The juice of 1/2 lemon
4 garlic cloves, very finely chopped
Salt and freshly ground pepper

Ingredients for the rest

6 pita breads
1/2 cup (125 ml) hummus
Chopped lettuce
Sliced tomatoes
Red onions, thinly sliced

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Preparation

In a saucepan over high heat, add the white vinegar, cider vinegar, cold water, salt, brown sugar, bay leaves, coriander seeds and garlic, then stir. Bring to a boil, remove from the heat and stir for 1 minute to dissolve the salt and the sugar. Set aside.
In a large bowl, add the beets and the turnips, then pour the vinegar mixture over them. Stir gently, cover and refrigerate for 24 hours.
Place the chicken in a large airtight container. Set aside.
In a large bowl, add the rest of the marinade ingredients, season generously with salt and pepper and stir. Pour over the chicken, mix well and refrigerate for 24 hours. (If you are using chicken breasts, stop at 8 hours: lean meat will not hold up to 24 hours in a marinade this acidic.)
In a large bowl, add the garlic sauce ingredients, season with salt and pepper and stir. Refrigerate for 24 hours.
Take the chicken out of the marinade and thread it onto skewers in a zigzag, unfolding each thigh completely so it lies flat. Without skewers it works just as well: lay the unfolded pieces straight on the grate.
Preheat the barbecue to maximum and oil the grates. Lay the chicken down and grill for 12 minutes without turning it and without moving it. It will char a little at the edges, and it will be delicious. Remove from the heat and chop coarsely. Set aside.
For the oven version, preheat the oven to 450 °F (230 °C). Lay the unfolded chicken on a baking sheet lined with parchment paper and bake for about 15 minutes, or until the chicken is cooked through. Chop coarsely and set aside.
Build your shish taouk! Spread 2 tablespoons (30 ml) of garlic sauce on a pita bread, followed by 1 tablespoon (15 ml) of hummus. Add some lettuce, 4 to 5 turnip sticks, chicken, a few slices of tomato and red onion. Fold it over and wrap the base in aluminum foil, the way they do it at the counter! Serve right away.