Hey Good Lookin’ 6/14/13


So I already told you how to make Toum. Now I need to tell you how to make some really simple chicken kebab to dip it in. It is SUPER simple. Ready?

I bought some chicken breast. It was already cut into “tenders” (it was on sale, so I went that route..plus, it saved me some slicing. 🙂 ) It was equivalent to about 3 chicken breasts.

Slice your breasts into 1.5 inch strips, then into 1.5-2 inch hunks.

Toss into a bowl.

Add a generous pinch of salt, about 1/2 tsp paprika, a bit of pepper, four chopped garlic cloves and a couple tbsp of chopped, fresh parsley. Pour about 2 tbsp of olive oil over the whole thing, and toss to coat. Marinate in the fridge for about 3-4 hours. You could do it overnight as well if you want to get a head start on dinner the night before. 🙂


Once you are ready to prepare your chicken, heat up your stainless steel  or cast iron skillet until you can feel the heat coming off of it. (A minute or less.) Add your oil of choice. I prefer a couple pats of butter, but refined coconut oil is good too. Let your oil get some heat on it (No smoke or burning…just *hot*…should take about 30 seconds.) Now, add your chicken. This allows you to get a good sear on your meat and locks the juices in.

Cook until golden brown on the outside and no longer pink on the inside.

Serve with toum sauce. Please. It’s a must.



We had this for dinner last night w/ baba ganoush & tabouleh salad. Washed it all down w/homemade mint tea. It was heavenly, seriously.


Spoil yourself with a delicious meal. You’re worth it!


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