The recipe for shish tawook, you will let your mind eat with it
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| Shish tawook recipe |
Ingredients:
1 kg (approx. 2.2 lbs) chicken breasts, cut into bite-sized cubes 2 medium onions, grated 4 cloves garlic, minced ½ cup plain yogurt Juice of 2 lemons 1 tablespoon white vinegar 1 teaspoon paprika 1 teaspoon mixed spices (or allspice) 1 teaspoon turmeric powder Salt and freshly ground black pepper, to taste Vegetable oil (for grilling) Wooden or metal skewers (soak wooden skewers in water for 30 minutes before use)
Prepare the Marinade: In a large bowl, combine the chicken cubes, grated onion, minced garlic, plain yogurt, lemon juice, vinegar, paprika, mixed spices, turmeric, salt, and pepper. Marinate the Chicken: Mix all ingredients thoroughly, ensuring the chicken pieces are well-coated with the marinade. Cover the bowl and refrigerate for at least 2 hours (or preferably longer, up to overnight) to allow the flavors to penetrate the chicken. Assemble the Skewers: Once marinated, thread the chicken pieces onto the skewers. Avoid packing them too tightly to ensure even cooking. Cook the Skewers: Grilling: Preheat your grill (charcoal or gas) to medium heat. Lightly oil the grill grates. Place the skewers on the grill. Cook for approximately 10-15 minutes, turning occasionally, until the chicken is cooked through, lightly charred, and golden brown on all sides. Pan-Frying: Heat a tablespoon of vegetable oil in a large non-stick skillet or grill pan over medium heat. Place the skewers in the pan (you may need to cook in batches). Cook for 12-18 minutes, turning occasionally, until cooked through and nicely browned on all sides.
Serve: Remove the Shish Tawook from the heat. Serve immediately while hot. It pairs wonderfully with basmati rice, fresh salad, and tahini sauce.
For an authentic smoky taste (if not using a charcoal grill): After the chicken is cooked, arrange the skewers on a serving platter. Place a small, heatproof bowl or a piece of aluminum foil in the center. Carefully place a small piece of lit charcoal inside it. Drizzle a drop of oil onto the hot charcoal – it will start smoking immediately. Quickly cover the entire platter tightly with a lid or aluminum foil for 1-2 minutes to infuse the chicken with the smoke. Remove the charcoal before serving.