Shish Taouk (Tawook)/ Chicken Kebab |
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Prep Time: 3 Minutes Cook Time: 25 Minutes |
Ready In: 28 Minutes Servings: 6 |
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This is my sister-in-law's recipe for Chicken Shish-tawuk ( I would love to know the correct spelling for this. Ingredients:
4 boneless skinless chicken breasts |
1/4 cup flour |
3 lemons |
1 tablespoon tomato paste |
2 tablespoons plain yogurt |
1 tablespoon yellow mustard |
2 minced garlic cloves |
1 pinch salt |
1 pinch black pepper |
1 pinch cinnamon |
1/2 teaspoon allspice (i use 7 spice) |
1/2 teaspoon season-all salt |
bamboo skewer, soaked in water |
Directions:
1. Wash chicken breasts with cool water, then cut them into equal sized cubes.
2. 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.
3. Cover and refrigerate for 15 minutes.
4. 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.
5. Rinse flour and lemon mixture off of the chicken cubes and discard the lemons.
6. Coat the chicken with the spice mixture, cover bowl with saran wrap and refrigerate for at least 3 hours.
7. I like to eat this meal with fattoush salad and baba ghannouj, and use the marinating time to prepare those things.
8. Preheat the oven to 350 degrees.
9. Fry the chicken cubes until they are almost completely cooked. Allow them to cool to the touch.
10. When they have cooled, put about 6 cubes on each skewer.
11. Mix the remaining sauce with 3T of water in the bottom of a Pyrex baking dish and balance the chicken skewers over the top.
12. Bake the chicken for about 15 minutes until the sauce thickens and the chicken is thoroughly cooked.
13. Serve with pita bread and/or rice.
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