Example
Mujadara
New
Beirut Table
Kensington and Chinatown
Frozen · Serves 2
$14 · $7 a serving
The cook adds a photo of chicken shish tawook with garlic toum as it arrives, packed and labelled.
This is an example listing. Real cooks add their own photos of both.
Chicken Shish Tawook with Garlic Toum
Yogurt-and-lemon marinated chicken skewers with garlic sauce on the side.
- Halal-certified kitchen
- Gluten-free recipe
- Low-waste packaging
New, no reviews yetby Beirut Table
Made by Rami
Beirut Table · Kensington and Chinatown · Commercial kitchen
“Shish tawook was the first thing we grilled each summer when I was a boy in Tripoli. I keep the garlic sauce sharp and the chicken juicy, the way my mother did.”
Rami's mother ran a catering kitchen in Tripoli. He cooks her mujadara, kibbeh and shish tawook in a commercial kitchen that holds halal certification, and he sells them frozen in trays that go straight into the oven.
See everything Rami makesThe recipe
How Rami makes it. 30 min active, plus 6 h marinade, 15 min cooking, plus cooling.
Ingredients
- 600 g boneless chicken breast, cut in 3 cm cubes
- 150 g plain yogurt
- 60 mL lemon juice (about 2 lemons)
- 4 cloves garlic, grated
- 3 tbsp olive oil
- 2 tsp paprika
- 1 1/2 tsp salt
- For the toum: 50 g peeled garlic cloves
- 150 mL canola oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp ice water
Method
- 1Stir the yogurt, lemon juice, grated garlic, olive oil, paprika and salt. Add the chicken, mix well and marinate in the fridge 6 to 12 hours.
- 2Thread the chicken onto skewers, leaving a little space between pieces.
- 3Roast on a lined tray at 230 °C for 12 to 15 minutes, turning once, until the edges char and the thickest piece reaches 74 °C.
- 4Cool the skewers on a rack for 15 minutes, then in the fridge, spread in one layer, until under 5 °C within 2 hours of cooking.
- 5For the toum, blend the garlic with the salt and half the lemon juice into a paste. With the motor running, drizzle in the canola oil very slowly, adding the ice water and remaining lemon juice in turns, until white and fluffy.
- 6Spoon the toum into a small tub. Seal, label with the date and keep it cold at all times.
- 7Freeze the skewers flat on a tray, then pack 800 g (skewers and toum together) in a sealed bag or tray. Label with the date.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch BT-1191
Chicken Shish Tawook with Garlic Toum
Ingredients: Chicken breast, yogurt, lemon, garlic, olive oil, paprika, canola oil, salt.
Contains: milk
- Net weight
- 800 g
- Portions
- 2
- Prepared and frozen
- Oct 20, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Beirut Table
Kensington and Chinatown, Ontario
Commercial kitchen
Allergens and diet
Contains: milk
This kitchen also handles wheat, sesame, tree nuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Halal-certified kitchen
The kitchen holds halal certification, and every ingredient and preparation step is covered by it.
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Thaw the skewers overnight in the fridge. Reheat on a tray at 200 °C for 10 to 12 minutes, or from frozen for 18 to 20 minutes, until hot through and 74 °C / 165 °F in the thickest piece. Serve with the toum, pita, pickles and salad. Keep the toum in the fridge and use it within 7 days.
Keeps: Skewers: 3 months in the freezer, 3 days in the fridge once thawed. Toum: keep refrigerated or frozen at all times and use within 7 days of thawing. Do not leave it out at room temperature.
Packaging
Returnable glass jar
Bring the jar back at your next pickup and the cook credits your deposit.
