Shish Taouk Food

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

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 (CHICKEN KEBAB RECIPE)

Steps:

• In non-reactive container (glass, good ceramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap).
• *Note* You should marinate the chicken for several hours in the refrigerator to get the best taste out of the chicken.
• Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.
• Thread onto skewers *note*.
• If using wooden skewers, be sure to soak them in cold water for at least 20 minutes prior to using.
• Grill over medium charcoal fire, basting and turning several times, until delicately browned.
• The recipe also says you can also grill in the oven, but if you've got a charcoal grill, it works much nicer.
• But if you dont have a charcoal grill; pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.
• I serve this with baked pita,hummus, Kibbee, and a nice green salad with feta cheese dressing.

SHISH TAOUK PITA WITH GARLIC - CUCUMBER SAUCE

Steps:

• Marinate chicken cubes, white wine vinegar, olive oil, oregano, thyme and garlic together overnight in the refrigerator.
• The next day, prepare a grill or preheat oven to 350 degrees F. Thread chicken cubes onto the prepared skewers, season to taste with salt and grill or bake in a 350 degree F oven for about 15 minutes, until there is no pink inside.
• Meanwhile, prepare the garlic-cucumber sauce by combining the diced cucumber, yogurt, garlic and salt and pepper.
• To serve, remove chicken from skewers. Spread pita breads with the garlic-cucumber sauce and top with lettuce, onion, tomato and the chicken cubes. Fold up and serve immediately.

SHISH TAOUK - CHICKEN KEBABS

Steps:

• In a medium bowl, combine all ingredients.
• Place in the refrigerator to marinate for at least 2 up to 24 hours.
• Place about 5 chicken chunks on the skewers alternating between the vegetables and the chicken.
• Place them on the grill for 15 minutes or until done.
• Don't forget to turn skewers during cooking.

SHISH TAOUK TOUM - GRILLED / BBQ CHICKEN WITH GARLIC SAUCE

Steps:

• Cut the chicken breasts into 2 cms pieces and place in a bowl. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight.
• Tread the chicken pieces on to skewers and grill for about 10 minutes on the barbecue or under a preheated grill. Turning from time to time.
• Serve with Toum (garlic sauce) for dipping and a salad.
• Toum (Garlic Sauce) - Put the garlic clove and salt in a blender or food-processor and whiz to a smooth puree. Add the egg white and whiz again until smooth. Very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and colour of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more lemon if necessary.