{"product_id":"shish-tawook-brine-rub-kit","title":"Shish Tawook Brine + Rub Kit","description":"\u003cp\u003eShish tawook is a mild chicken, and mild chicken has nowhere to hide. If the meat is dry, the whole skewer is dry, and no amount of garlic sauce is bailing you out. Brine it, and it comes out pale gold, lemony and dripping — the way it does at a good shawarma counter at one in the morning.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eSalt in solution is the whole engine. The brine sachet dissolves salt, a little sugar, garlic, coriander seed and lemon peel into water, the salt travels into the chicken, and salted meat holds on to noticeably more of its own moisture once the dry convection heat starts working. Boneless thigh chunks are small, so they dry out faster than anything else you will put in an air fryer — which is exactly why this style needs the brine most. The rub is a warm-not-hot build: coriander and cumin for body, cinnamon in a small enough dose that it reads as background warmth rather than dessert, garlic and white pepper for savoury depth, sumac for a dry sour edge that lands where lemon juice cannot. We keep the lemon in the short marinade rather than the brine on purpose — an hour in acid is flavour, a whole day in acid turns the outside of chicken chalky and pale. No starch here. We are chasing edges and char, not batter.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine sachet, 60 g\u003c\/strong\u003e — salt, cane sugar, garlic, coriander seed, dried lemon peel, bay, white pepper. Makes 1 litre of brine, enough for 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTawook rub, 40 g\u003c\/strong\u003e — sumac, coriander, cinnamon, garlic, sweet paprika, white pepper, dried mint, oregano. Low salt by design, because the brine handled it. Seasons 1 kg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — method, timings, temperatures and the garlic-lemon finish on the back.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle pack\u003c\/strong\u003e does 1 kg of chicken. \u003cstrong\u003eTriple pack\u003c\/strong\u003e does 3 kg: three brine sachets, three rub sachets, one recipe card.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eStir one brine sachet into 1 litre of cold water until it is fully dissolved and the water runs clear off the spoon.\u003c\/li\u003e\n\u003cli\u003eCut 1 kg of boneless chicken thigh into rough 3 to 4 cm chunks. Add to the brine, cover, refrigerate for at least 30 minutes; 1 to 2 hours suits pieces this small, 4 hours is the ceiling, and nothing ever goes past 12. Fridge, always. Never the kitchen counter.\u003c\/li\u003e\n\u003cli\u003eDrain and throw the brine away. It is single use. Never reuse it on another batch.\u003c\/li\u003e\n\u003cli\u003ePat the chunks completely dry with paper towel. Surface water is the reason your last batch went pale — it has to boil off before anything browns.\u003c\/li\u003e\n\u003cli\u003eHold back 1 tsp of the rub for the finish. Mix the rest with 3 tbsp thick yogurt, 2 tbsp oil, the juice of half a lemon and 2 crushed garlic cloves. Coat the chicken and rest it in the fridge for 30 minutes, up to 2 hours.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 190°C (375°F) for 3 to 5 minutes. Thread onto short skewers if they fit your basket, or just cook the chunks loose.\u003c\/li\u003e\n\u003cli\u003eSingle layer, gaps between the pieces, no stacking. Cook at 190°C (375°F) for 15 to 20 minutes, flipping once at the halfway point. Doing this on bone-in pieces instead? 190 to 200°C (375 to 390°F) for 22 to 28 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest chunk with an instant-read thermometer. \u003cstrong\u003e74°C \/ 165°F\u003c\/strong\u003e and it is done. Guessing is how mild chicken becomes sad chicken — use the thermometer.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes. Squeeze over the other lemon half, scatter the reserved teaspoon of rub while the surface is still hot, and eat it in flatbread with garlic sauce and pickles.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat: 1 of 5.\u003c\/strong\u003e Effectively no burn. Warm, sour and garlicky. Safe for kids and for people who claim black pepper is spicy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no gluten, dairy, egg or nut ingredients in either sachet. Packed in a facility that also handles mustard, sesame, gluten and tree nuts. The marinade calls for yogurt, which you supply — that is dairy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Use within 3 months of opening; sumac and dried mint fade first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry cupboard, away from the hob and out of sunlight. Never store sachets in the fridge. Mix brine fresh, use it that day, bin it after.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472007938,"sku":"FAF-GRL-TWK-1K","price":319.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472040706,"sku":"FAF-GRL-TWK-3K","price":799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-5643427.jpg?v=1786008776","url":"https:\/\/friedaf.com\/products\/shish-tawook-brine-rub-kit","provider":"Fried AF","version":"1.0","type":"link"}