Shish Taouq

Cut the whole chicken into bite-sized cubes (approximately 3-4 cm), removing skin and bones; pat dry with paper towels.

Mince the garlic and combine with lemon juice, oil, salt, white pepper, and chopped fresh oregano to create the marinade.

Place the chicken cubes in a large bowl, pour the marinade over them, and toss until evenly coated; cover and refrigerate for at least 30 minutes.

Trim the mushroom stems and leave whole; quarter the tomatoes or halve them depending on size.

Thread the marinated chicken cubes onto metal skewers, alternating with mushroom caps, sliced eggplant, sliced bell pepper, and tomato pieces; reserve the remaining marinade.

Heat cooking oil on a grill or grill pan over medium-high heat until lightly smoking.

Place the filled skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even browning and cooking.

While the skewers cook, combine the reserved marinade, white wine, tomato sauce, and mustard in a saucepan over medium heat; stir well.

Simmer the sauce for 8-10 minutes until slightly thickened and flavors meld together.

Check that the chicken is cooked through (internal temperature 165°F or 74°C) and vegetables are tender with light char marks.

Remove the skewers from the grill and arrange on a serving platter; drizzle generously with the warm tomato sauce and serve immediately.