Street Style Shish Tawouk (Lower Histamine)

Craving street style shish tawouk but worried about histamines? You’re in for a treat! Visualize juicy, marinated chicken skewers sizzling over charcoal, infused with zesty lime and fresh herbs—absolutely mouthwatering, right? Forget garlic and vinegar; we’re swapping in fresh apple vinegar and safe herbs to keep it low histamine. Envision devouring those skewers with crisp veggies, making your taste buds dance! Stick around, and I’ll share how to whip up this delightful dish at home!

Table of Contents

Vibrant Culinary Scene Beirut

Beirut’s vibrant culinary scene is profoundly intertwined with its street food culture, which serves as a reflection of the city’s rich history and diverse influences.

Street food, especially the beloved shish tawouk, has its roots in traditional Lebanese cuisine, where grilling marinated chicken on skewers became a popular method of cooking, combining aromatic spices with the convenience of on-the-go dining. This dish, often marinated in a mix of garlic, lemon, and yogurt, showcases the fusion of Mediterranean and Middle Eastern flavors that characterize Lebanese cuisine.

The rise of street food in Beirut can be traced back to bustling marketplaces and street vendors, offering affordable and swift meal options to locals and tourists alike. As the city has modernized, the street food scene has evolved, integrating innovative cooking techniques and global culinary trends while retaining its authentic charm.

Today, shish tawouk isn’t just a meal; it’s an experience that encapsulates the lively spirit of Beirut, drawing food lovers to its colorful stalls and capturing the essence of communal dining in the heart of a bustling metropolis.

Marinated Chicken on Skewers

Street vendors cook Street Style Shish Tawouk by first marinating boneless chicken pieces in a blend of mild olive oil, fresh herbs, and lemon juice alternatives for a few hours to infuse flavor while ensuring it’s low histamine.

Once marinated, the chicken is carefully skewered with even spacing onto metal or wooden sticks, often soaked in water beforehand to avoid burning.

As they grill the skewers over a charcoal fire, the vendor rotates them regularly to achieve a perfectly browned exterior while keeping the meat juicy within.

The fragrant aroma wafts through the air, attracting hungry patrons anxious to enjoy this delicious street food, typically served hot off the grill.

Street Ingredients Needed

500g boneless, skinless chicken breast
1/4 cup olive oil
1/4 cup fresh herbs (parsley, cilantro)
Juice of 2 fresh limes
1 tsp paprika
Salt to taste
Freshly ground black pepper to taste
Wooden or metal skewers

Cooking Steps

Marinate chicken in olive oil.
Add fresh herbs and lime juice.
Season with paprika, salt, and pepper.
Skewer marinated chicken pieces tightly.
Preheat charcoal grill to medium-high.
Grill skewers, turning regularly until cooked.
Serve immediately with fresh vegetables.
Enjoy the flavorful street-style dish!

Grill Marinated Chicken Skewers

To cook Street Style Shish Tawouk at home, start by marinating chicken pieces in a mixture of olive oil, lemon juice, garlic, and salt for several hours or overnight for better flavor.

Thread the marinated chicken onto skewers and grill them over medium-high heat for about 10-15 minutes, turning frequently until fully cooked.

To achieve a smoky flavor similar to street vendors, you can use a grill pan or open flame, and brush the skewers with extra marinade periodically.

Serve with lettuce wraps or a side of rice.

Cooking Steps/Ingredients Changed:

Use fresh chicken pieces
Marinate in olive oil
Thread onto wooden skewers
Grill over medium-high heat
Turn frequently while grilling
Optional: brush with extra marinade
Serve with lettuce wraps or rice

Low Histamine Variation of Shish Tawouk

Street food is often associated with high histamine levels due to the use of processed ingredients and common allergens. Individuals with histamine intolerance must be cautious, as many street foods contain restricted ingredients that can trigger adverse reactions.

Understanding the SIGHI list can help people make safer food choices while still enjoying flavorful dishes like Shish Tawouk. Using techniques such as pressure cooking, can significantly reduce histamine levels in your meals, making them safer for sensitive individuals.

Eating street food like Shish Tawouk can be problematic for those with histamine intolerance. Common ingredients such as marinades containing vinegar, lemon, and commercial seasonings often score high on the SIGHI list, making them unsuitable.

Moreover, street food may involve using processed or preserved meats that can increase histamine levels. Adhering to the SIGHI guidelines is essential for managing histamine levels effectively.

Instructions for a Low Histamine Variation of Shish Tawouk:

Use fresh chicken instead of marinated or processed meats.
Replace vinegar with freshly squeezed apple vinegar in the marinade.
Avoid garlic and onion; use safe fresh herbs for flavoring.
Use good quality olive oil instead of any other oils or fats.
Substitute spices with fresh herbs like parsley and mint.
Marinade chicken in allowed ingredients at least 30 minutes before cooking.
Grill or pan-fry chicken until thoroughly cooked.
Serve with allowed vegetables, avoiding pickled or tinned options.
Use alternative sweeteners like honey instead of any sugar-laden sauces.
Prepare a fresh herb sauce, omitting any restricted sauces or dressings.

Video Summary

Shish Tawouk is a beloved Middle Eastern dish primarily associated with street vendors who serve it fresh and flavorful. This video will first explore the authentic street version before diving into a home, lower histamine alternative.

Vendors marinate chicken pieces in a blend of yogurt, lemon juice, garlic, and spices like cumin and paprika. They grill the marinated chicken on skewers over hot charcoal, creating an enticing aroma. The skewered meat sizzles, gaining a delicious char and juicy texture. Vendors often serve Shish Tawouk in warm pita bread, accompanied by garlic sauce and fresh vegetables.

Now, let’s consider the home lower histamine version. Start with fresh chicken pieces for your skewers. Replace yogurt with coconut milk for tenderness without high histamine levels. Use lemon juice cautiously, as some may tolerate it.

For spices, skip cumin and paprika, opting for fresh herbs like parsley and mint instead. Marinate the chicken with garlic and the chosen herbs to infuse flavors, letting it sit for at least an hour.

Grill the skewers on a preheated grill or grill pan for around 10-15 minutes, turning occasionally. Verify the chicken is cooked through, reaching an internal temperature of 165 degrees Fahrenheit.

Serve the grilled skewers in rice or gluten-free flatbread instead of pita bread. Finally, garnish with fresh herbs and a drizzle of olive oil. The end result is a vibrant dish, full of flavor and perfect for any occasion. Click the link in the description for the full recipe.