Chicken Shish Tawook Food

SHISH TAWOOK

Steps:

• In a large bowl, add the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the seasoning and salt/pepper) and whisk to combine.
• Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
• Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
• Grill on medium heat for 5-8 minutes per side.
• Serve with pita bread, lettuce and garlic sauce, if desired.

SHISH TAWOOK GRILLED CHICKEN

Steps:

• Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.

SHISH TAOUK - LEBANESE CHICKEN SKEWERS

Steps:

• Cut chicken breasts into pieces for skewers.
• Mix remaining ingredients together to make a marinade.
• Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
• Thread chicken on skewers and grill or cook under a broiler.

SHISH TAWOOK MARINATED CHICKEN

Steps:

• In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
• To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.

SHISH TAOUK (TAWOOK)/ CHICKEN KEBAB

Steps:

• 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.