Shish Taouk (Tawook)/ Chicken Kebab
photo by Camel_Cracker
- Ready In:
- 3hrs 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 59.14 ml flour
- 3 lemons
- 14.79 ml tomato paste
- 29.58 ml plain yogurt
- 14.79 ml yellow mustard
- 2 minced garlic cloves
- 0.25 ml salt
- 0.25 ml black pepper
- 0.25 ml cinnamon
- 2.46 ml allspice (I use 7 Spice)
- 2.46 ml Season-All salt
- bamboo skewer, soaked in water
directions
- Wash chicken breasts with cool water, then cut them into equal sized cubes.
- In a mixing bowl, squeeze the juice of 1/2 lemon over chicken cubes and coat them with the flour and a pinch of salt. Cut two lemons and put the pieces in the bowl with the chicken.
- Cover and refrigerate for 15 minutes.
- During that 15 minutes, in a mixing bowl, mix tomato paste, yogurt, mustard, garlic cloves, salt, black pepper, cinnamon, 7 spice/allspice, season-all and the juice of 1/2 lemon together.
- Rinse flour and lemon mixture off of the chicken cubes and discard the lemons.
- Coat the chicken with the spice mixture, cover bowl with saran wrap and refrigerate for at least 3 hours.
- I like to eat this meal with fattoush salad and baba ghannouj, and use the marinating time to prepare those things.
- Preheat the oven to 350 degrees.
- Fry the chicken cubes until they are almost completely cooked. Allow them to cool to the touch.
- When they have cooled, put about 6 cubes on each skewer.
- Mix the remaining sauce with 3T of water in the bottom of a Pyrex baking dish and balance the chicken skewers over the top.
- Bake the chicken for about 15 minutes until the sauce thickens and the chicken is thoroughly cooked.
- Serve with pita bread and/or rice.
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Reviews
-
This was really delicious. I added a little less mustard to the marinade, because I was worried the mustard would overpower the other spices. I did not fry the chicken, I alternated green pepper and sweet onions with the chicken cubes on the skewers, and I grilled it. I have also broiled the skewers, with really good results. Leftovers were good mixed up with some tabbouleh in a wrap the next day.
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