Chicken Shish Taouk

The Method

Get ready for this Gut-Friendly Chicken Shish Taouk. We are taking tender chicken breast and transforming it with a zesty, vibrantly spiced marinade that packs a punch without overwhelming your system. Whether you stack it on a rotisserie for that authentic slow-roasted texture or roast it simply in the oven, the result is juicy, golden, and packed with flavour.

Why Your Gut Needs It:

This recipe focuses on bioavailability and gentle nourishment. By marinating the chicken in lemon juice and extra virgin olive oil, we not only tenderise the meat to aid mechanical digestion but also provide healthy fats that support the absorption of fat-soluble vitamins. The inclusion of high-quality protein provides the essential amino acids required to support the maintenance of your gut lining integrity.

Method

1. Prepare the Chicken: Slice the chicken breasts into even, broad strips or flattened chunks. This increases the surface area for the marinade and ensures even cooking, especially if you are stacking them.
2. Make the Marinade: In a large bowl, whisk together the olive oil, yellow mustard, lemon juice, lemon pepper, chicken stock powder, shish spice blend, and gluten-free soy sauce until emulsified and smooth.
3. Marinate: Add the chicken to the bowl and massage the marinade into the meat. Cover and let it rest in the fridge for at least 30 minutes (or up to 4 hours) to allow the flavours to penetrate and the fibres to soften.
4. Assemble the Stack (Rotisserie Method): Secure one end of your air fryer rotisserie spit. Thread the chicken slices tightly onto the skewer, rotating each slice slightly to create a uniform, cylindrical "shawarma" stack. Secure the other end.
5. Cook the Chicken:
   • Air Fryer Rotisserie: Place the spit in your air fryer on the rotisserie setting at 200°C for 45-50 minutes, or until charred on the outside and cooked through (internal temp 75°C).
   • Oven with vertical skewer: If you don't have a rotisserie, thread the chicken onto the skewers. Cook at 200°C until cooked (timing depends on skewers used).
6. Carve and Serve: If using the rotisserie, stand the skewer upright and carve thin slices off the sides for that authentic street-food experience. Serve with a fresh salad or gluten-free wrap.

Steph's Tip: To get that true "shop-bought" texture, let the cooked chicken rest for 5 minutes before carving. This allows the juices to redistribute, keeping every bite moist. Serve with a dollop of coconut yoghurt mixed with crushed garlic for a gut-friendly garlic sauce alternative!