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.

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