Grilled Chicken Shish Tawook with Healthy Mayonnaise

Ingredients

• 2 kg Chicken fillet
• 1 large cup Laban rayeb
• 1/4 cup Fresh lemon juice
• 1/4 cup White vinegar
• 1/2 cup Olive oil
• Finely ground onion
• 2 tablespoons Pepper paste
• 1 tablespoon Curry powder
• 1 teaspoon Dried coriander
• 1 teaspoon Dried garlic
• 1 teaspoon Dried onion
• 1/2 teaspoon Ginger
• 1 teaspoon Paprika
• 1/2 teaspoon Ground cardamom
• 1 teaspoon White pepper
• 1 1/4 tablespoons Salt
• 1 tablespoon Soy sauce
• 1/2 liter Cold water
• 5 tablespoons Cornstarch
• 1 tablespoon Fresh garlic
• 1/2 teaspoon Citric acid
• 1/2 cup Mazola oil
• 1/2 bunch Parsley
• Green bell pepper
• Red bell pepper
• Small onions
• Small tart tomatoes
• Mushrooms
• Wooden skewers
• 1 piece Charcoal
• A few drops/a small amount on the foil Oil

Instructions

1. In a large bowl, combine the chicken fillet with laban rayeb, lemon juice, white vinegar, olive oil, ground onion, pepper paste, curry powder, dried coriander, dried garlic, dried onion, ginger, paprika, ground cardamom, white pepper, and salt.
2. In the same mixing bowl, add the soy sauce if desired, as it is optional according to the description and instructions.
3. Cover the bowl and refrigerate the chicken marinade for at least 6 hours, preferably overnight.
4. In a saucepan over the heat, combine 1/2 liter cold water with 5 tablespoons cornstarch, stirring continuously until the mixture thickens and becomes a paste.
5. In a tray or dish, leave the cornstarch mixture to cool completely before using it.
6. In a blender, place the cooled cornstarch mixture with fresh garlic and salt, then gradually add Mazola oil while blending until the mayonnaise forms.
7. In the blender, add the citric acid after the mixture has blended, then run the blender until the sauce is completely smooth.
8. Place the finished mayonnaise in a bowl, then store it in the refrigerator.
9. Soak the wooden skewers in water so they do not burn.
10. On a baking tray lined with parchment paper, thread the marinated chicken pieces with mushrooms, onions, bell peppers, and small tart tomatoes as desired.
11. On the baking tray, drizzle or brush oil over the skewers before baking.
12. In the oven, bake the skewers using top heat only at 250 until the first side browns.
13. In the oven, turn the skewers to brown the second side.
14. On the baking tray, place a little oil on aluminum foil, light the piece of charcoal, then place it inside the tray to add a smoky flavor.
15. In the oven, return the tray with the lit charcoal until the charcoal smoke adheres to the chicken.
16. On a serving platter, serve the shish tawook with onion, chopped parsley, and bread brushed with pepper paste and oil.