Name: Chicken Kebabs with Toum
Yield: Serves 6 to 8
Cuisine: Lebanon
Ingredients: 1 tsp fine sea salt; 1 tsp Aleppo pepper, plus more for garnish; 2 garlic cloves, crushed; ¼ cup extra-virgin olive oil; 2½ to 3 lb [1.2 to 1.4 kg] boneless, skinless chicken breasts, cut into 1 in [2.5 cm] chunks; 2 cups [480 ml] extra-virgin olive oil; ½ tsp ground cumin; 2 cups [320 g] cherry or grape tomatoes; ¼ cup [60 ml] fresh lemon juice; 2 Tbsp crushed fresh garlic; ½ cup chopped fresh parsley, plus more for garnish; 1 lb [455 g] red or yellow baby bell peppers or full-size peppers, cut into quarters; 1 tsp smoked paprika; ½ tsp ground black pepper

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Even those of us who cook for a living resort to takeout now and then, and when I do, I invariably wind up grabbing a rotisserie chicken at Karam, a Middle Eastern deli-grill near our home in Brooklyn. The chicken is always perfectly cooked and juicy, but the real draw is their addictive toum. Native to Lebanon, toum is an egg-free cousin of aioli, with a much more potent punch of garlic. It keeps well in the refrigerator, so don’t be tempted to halve the recipe; you’ll find plenty of ways