Chicken Kebabs with Toum

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