Saturday, 15 October 2011

My version of Shish Tawouk

Shish tawouk is a Lebanese chicken recipe. I grew up eating this in Lebanon, fresh off the BBQ dipped in garlic sauce.

I've come up with my own way of making it here in London and people love it!

Here it goes:
Serves 6 (great for a family gathering)

4 Chicken breasts
500 g tub of greek style natural yoghurt
3 tablespoons of concentrated tomato puree
Half a lemon, squeezed
4 cloves of garlic crushed
Salt and pepper to taste
Tbspn Sumac (spice that can be found in Middle Eastern shops)
1 tspn ground cumin
1 tspn ground paprika
1 tspn allspice
1 tspn cinnamon


Mix all ingredients (expect the chicken) in a bowl then dice the chicken removing any excess fat and sinew. Add the chicken to the bowl and mix then marinate in the fridge for a few hours of even overnight.

Preheat oven to 200°C (180°C for fan-assisted ovens)

Place the whole mixture in an oven dish, cover with tin (aluminum) foil and cook in the oven for 30-40 mins until the chicken is just done.

Serve with fries or rice and salad.

Alternatively, after marinating, the chicken pieces can be placed on skewers and BBQd or grilled, perfect for a hot summer's day.

Great Cooking Blog (Click here!)

This is a brilliant blog by a lady called Joumana! Delicious recipes from my homeland Lebanon.

My Fish Curry

Serves 4 (or 2 with large appetites!)


1 tspn coriander seeds
1 tspn cumin seeds
1 tspn ground turmeric
2 tspn hot chilli powder
4-5 curry leaves
1 red chilli deseeded and chopped
1 onion, chopped
1 cm piece of ginger,grated
2 cloves of garlic, finely chopped
Bunch fresh coriander, roughly chopped
450 ml coconut milk (tinned is fine)
400 g fresh king prawns (raw)
400 g monkfish tail, chopped into large chunks and bones removed


1. Place a wok on medium heat and once hot add the cumin and coriander seeds. Stir the seeds until their smell starts to waft. At this point, tip the seeds into a mortar and pestle and grind to a paste.
2. Add some sunflower or vegetable oil to the same wok (about a tablespoon). Once hot, add the onions, then the garlic, chopped chilli and grated ginger.
3. Fry for about 5 mins until the onions turn translucent, then add all the ground spices including the ground cumin and coriander seeds. Fry for a further 2 mins on a lower heat.
4. Add the coconut milk and 100 ml of water, heat slowly until it starts to simmer.
5. At this point add the fish and prawns along with the curry leaves.
6. Simmer until the prawns turn pink and the fish opaque (about 10-15 mins). Add the chopped coriander and serve in bowls along with basmati rice and lime wedges!