Shish tawook w/Lebanese cabbage salad

Chop chicken into cubes and season with a little salt.

For the marinade, zest and juice one lemon, add 2 minced garlic cloves, 2 teaspoons Himalayan salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Stir to combine.

Add the chicken to the marinade, ensuring it is well coated.

Cover the bowl with plastic wrap or place the chicken in a ziplock bag, seal tightly, and refrigerate for a minimum of 4 hours, preferably overnight.

For the cabbage salad, finely slice half a head of cabbage and place it in a bowl.

In a separate bowl, mix 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of olive oil, 1 medium crushed garlic clove, 1/4 teaspoon salt, and 2 tablespoons of dried mint leaves. Stir to combine.

Add the sliced cabbage to the marinade and toss to combine. Refrigerate the salad to let the flavors meld.

For the garlic sauce, combine 1 cup of vegetable oil, 1/3 cup of freshly squeezed lemon juice, 2 raw egg whites, and 1 teaspoon of Himalayan salt in a blender. Blend for 1-2 minutes until smooth.

After marinating for about 8 hours, heat a cast iron skillet until hot, then add the marinated chicken.

Cook the chicken until it turns from pink to white and eventually browns.

Equipment Needed

Dietary

Allergens