Shish Taouk Wraps with Grilled Bread and Pickles

For the chicken:

  • 2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
  • 1 cup of freshly squeezed lemon juice
  • a small slice of lemon with the peel (optional, don’t put too much)
  • 15 cloves of garlic, crushed
  • 6 Tbsp of plain yogurt (Greek yogurt)
  • 6 Tbsp of olive oil
  • 2 Tbsp of red wine vinegar
  • 1 to 2 teaspoons of ground white pepper
  • 1/2  teaspoon of ground ginger spice
  • 1/2 teaspoon of ground thyme, or ground oregano
  • 1/2  teaspoon of paprika
  • 2 teaspoon of tomato paste
  • 10 cloves garlic; made into a smooth paste
  • Salt and pepper; to taste

For the pickles:

  • 1/2 cup white vinegar
  • 1 Tbsp sugar
  • 1 tsp mustard seeds
  • 1 tsp salt
  • 1 clove garlic; crushed
  • 2 Tbsp fresh dill; chopped
  • 1 bay leaf
  • 1 European cucumber; cut into ovals at an angle

Combine all ingredients except for chicken and garlic paste. Rub all over chicken and marinate in fridge for at least one hour or up to 24 hours. Soak skewers in water to prevent burning. Once chicken has marinated, skew onto skewers. Heat grill to medium and grill chicken for 12-18 minutes, flipping halfway through. Serve on warm pita with garlic paste, tomato, fresh pickles, and greens.

Heat a small saucepan over medium heat. Add vinegar, sugar, mustard seed, salt, and garlic and cook until it begins to simmer. In a medium, heat-proof bowl, combine remaining ingredients. Pour simmering vinegar mixture over cucumber mixture and stir to combine. Allow to cool prior to serving.