Beirut tauk (grill pin Steba)

Category: Meat dishes
Kitchen: Lebanese
Beirut tauk (grill pin Steba)

Ingredients

for marinade
juice of half a lemon
olive oil 50 ml
salt, pepper, cinnamon by a pinch
filling
chicken breast 500 g
a tomato 2 pcs
White cabbage 300 g
mayonnaise 100 g
for sauce
olive oil 20 ml
garlic salt 1 tsp
low-fat sour cream 3 tbsp. l.
ketchup (or tomato paste) 1 tbsp. l.
Armenian lavash (thin) 4 sheets

Cooking method

  • Chicken shawarma, aka tawk, is a traditional Lebanese dish. During my student years, the height of my dreams was to run into a Lebanese cafe (next to the university) for lunch, where authentic Lebanese dishes were prepared. I remember this taste for a lifetime, try it too
  • For the marinade, combine all ingredients. Finely chop the chicken breast and pour over the marinade for at least 2 hours. Together with the marinade, put the chicken in a saucepan and fry over medium heat until the marinade thickens (about 10 minutes), cool slightly.
  • Finely chop the cabbage, add water and let stand for 10 minutes, then squeeze, season with mayonnaise and mix thoroughly. Peel the tomatoes and cut into cubes.
  • Mix all the ingredients for the sauce.
  • Spread the sauce on pita bread (I had 2 large canvases, cut it in half, as a result, I got sheets of 30 by 30 cm) spread the sauce, then spread the chicken, cabbage, tomatoes (three paths in total) on the sides, wrap the pita bread on the sides and twist it into roll.
  • Place seam side up on the grill, press on top and cook at 230 degrees (Steba 4.4 grill fourth setting) for about 5 minutes until the pita bread is browned.
  • Beirut tauk (grill pin Steba)
  • Enjoy cooking and eating!

The dish is designed for

4 huge portions

Note

PS: you can add French fries (straws) to tauk and replace chicken breast with meat from the thighs, you get a more satisfying option.
Optionally, you can add oregano, paprika, garlic and any of your other favorite spices to the sauce, there are no restrictions.

gala10
Irina, an interesting recipe! I'll have to try. Thank you!
Elena Tim
Oh hospadya!
Fascinating kaaak! Yes, looking at night!
Masinen
Here I sit and think, but where to transfer the recipe?
We do not have separate recipes for grills in our section.
Kara
can we already start?
Masinen
Kara, Irin, this is not me doing, but Chief)
Kara
Well, you can leave it in meat dishes ...
Rada-dms
Ira! This is just a bomb, not a recipe !!! The husband has already asked him to do this for work !!!
And once again she confirmed that cinnamon with meat or in an unsweetened sauce is a typical southern option! Well, just done!
Kara
Ol, sometimes you are amazed how some combinations of dishes and spices give an amazing result!
yuli-ba
Irina, thanks for the recipe Just for our family, only I have questions: pour boiling water or cold water over cabbage? There is no garlic salt, so I put garlic (dry or fresh) and salt?
Kara
Yul, pour cold water over cabbage. Instead of garlic salt, of course, you can garlic (any, even dried, even fresh) and salt
yuli-ba
Yeah, I get it. Will do
Rottis
I tried this recipe today. Delicious! Especially my husband appreciated. But for some reason, the lavash soaked very quickly and broke ... I must try it with lavash from another manufacturer. Thanks for the recipe!
Kara
Elena, to your health! Glad you liked
Crochet
Irisha, I don't have a grill, hence the question), can I bring it to mind in the tauk oven?

Function grill available ... with or without convection) ...

Or maybe in a dry frying pan?
Kara
Crumb, better in a dry frying pan on both sides. It needs to be fried, not baked
Crochet
Quote: Kara
fry over medium heat until the marinade thickens

I got it before the liquid evaporated ...

My marinade has evaporated ...

Or is this what they mean?

Irisha, can you explain to me the meaning of pouring cold water into cabbage?

For softness?

And if you shake her, cabbage, a little with your hands, not that coat, right?

I'll be reporting soon !!!
Kara
Crumb, the marinade becomes so viscous, well, that is, it does not completely evaporate to zero. And I always soak cabbage in cold water for all dishes, my grandmother taught me that. Firstly, the unpleasant smell disappears, and secondly, it becomes so crunchy and does not become smudgy when cooked.
Crochet
Thank you for the science, my dear man !!!

I have never heard of soaking cabbage in cold water !!!
Crochet
Quote: Kara
Finely chop the chicken breast

Irisha, but what if you pass it through a meat grinder with a large grate?

I hate how I hate it chop finely ...

And thank you very much for the recipe !!!

I already cooked it once), mine were delighted !!!
Kara
Kroshik, boiled chicken breast, if passed through a meat grinder, will become porridge. At best, and at worst, it will fall apart into dust.
Crochet
Quote: Kara
boiled chicken breast

How boiled ?!

And I pickled raw ...

Here I am ...
Kara
I put it incorrectly If raw chicken breast is minced and marinated, and then stewed, you get porridge And we need pieces
Crochet
Quote: Kara
I put it wrong

Don't scare me like that ...

I know how worried, scolded myself swear words on all the crusts for inattention ...

Irish, I still have a question, do you mind?

You can't buy tasty tomatoes now, do you think, but what if I stew frozen tomatoes before evaporating the liquid and add them instead of fresh taxis, eh?
Kara
Inus, I think, is quite a good replacement

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