Shish Taouk pronounced a Shish Tawook is a kebab of Turkish origin but has spread to most countries within the Middle east and eaten in some parts of Africa as well. It is basically bite sized pieces of chicken that are marinated with Turkish spices and then skewered and grilled or Barbecued.
Here is Mumbai to Melbourne’s recipe for Shish Taouk or Chicken Shish Kebab.
The ingredients needed are :
Boneless chicken breast- 600 gms
Hung curd/ thick yoghurt- 200 gms
Lemon juice – 2.5 tablespoons
Zest of lemon – 1.5 teaspoon
Garlic cloves – 5 big ones – freshly pounded into paste
Olive oil- 2 tablespoons
Ginger powder – 1 tablespoon.
Black pepper powder- 1 teaspoon
Red wine vinegar – 1 tablepoon
Zataar Spice blend – 2 teaspoon
Cumin powder – 1.5 teaspoon
Paprika powder (Spicy) – 2 teaspoon
Dried oregano – 1 teaspoon
Dried basil- ½ teaspoon
Tomato paste – 2 teaspoons
Sugar – 1 teaspoon
Salt to taste
Fresh Parsley – 2 teaspoon finely chopped (Optional)
Oil spray to grill
Whisk the hung curd/ yoghurt for 5 minutes using a wire whisk it should be smooth. Mince the garlic cloves with lemon juice and grate the lemon skin to get the zest. Add this to the yoghurt along with all the remaining ingredients stated above. (Except the oil spray)
Mix well for a few minutes. Now chop the chicken into bite sized pieces and add them to the marinade. Cover and refrigerate for 1-2 hours or overnight for best results.
Thread them on to skewers and grill them on a grill pan. Spray olive oil to baste the chicken and keep it moist. A few minutes later turn them on the other side and baste with some more olive oil. Let them cook through and brown a bit to get that crispy texture on the outside and soft and juicy texture on the inside.
Your Shish Taouk or Chicken Shish Kebabs are ready. Serve them with lavaash bread or Pita bread with yoghurt and mint dip and lemon wedges. You could also eat them as it is with salad or roll them up into the lavaash bread and eat them as a kebab roll.
For the full recipe post click the link below.
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