Boneless chicken thigh tender fillets in clear 2.5 kg bags, uncalibrated, for shish taouk, grilled thighs, shawarma and rice plates.
These are boneless chicken thigh fillets packed loose in a clear plastic bag, pale pink and frozen, with no printed label on the front, so the meat itself is the main thing on show. The pieces vary in size, which suits kitchens that cut them down for skewers or strips anyway. The gallery shows what they become: a board of spiced, chargrilled thigh strips with warm flatbread, a white garlic dip, pickles and sliced tomato; a black plate of shish taouk skewers on red onion with lemon and a mint yoghurt dip; and grilled thighs with rice, salad and lemon. As general background, shish taouk is a marinated chicken shish kebab of Arab, Armenian and Turkish cuisine that is served in many kebab houses across the Middle East and the Caucasus. Thigh meat typically stays juicier than breast on a hot grill, and it forgives a minute too long over the coals. Commonly, grill houses cube it for shish taouk, shawarma counters marinate and stack it, curry kitchens use it for tikka and karahi, and lunch kitchens grill it whole for rice plates. Keep the bags frozen, thaw in the fridge, and cook thoroughly.
