It is beginning to look a lot like Christmas. Perfect time to enjoy the good things in life mainly cater to your inner glutton. Most people catch up with their extended families and friends and have elaborate lunches and dinners. It can get pretty hectic leading up to it. If big roasts are not your thing then why not change it up this year by having Shish Taouk or Chicken Shish Kebab for your Christmas party this year. Be ready to wow your guests and you do not have to spend hours in the kitchen to prepare them either.
Shish Taouk pronounced a Shish Tawook is a kebab of Turkish origin but has spread to most countries within the Middle east and eaten in some parts of Africa as well. It is basically bite sized pieces of chicken that are marinated with Turkish spices and then skewered and grilled or Barbecued.
Turkish and Lebanese cuisine is extremely popular in India as the spices and the ingredients used are similar to an Indian palate. I am a huge fan of Turkish, Lebanese and Middle eastern cuisine and over the years I have learnt a few dishes that are now part of my repertoire. So here is the most authentic recipe that has been tried and tested and developed over the years. I promise this one will knock your socks off !! (Ill leave the modesty for the new year ☺)
Here is Mumbai to Melbourne’s recipe for Shish Taouk or Chicken Shish Kebab.
The ingredients needed are :
- Boneless chicken breast- 600 gms
- Hung curd/ thick yoghurt- 200 gms
- Lemon juice – 2.5 tablespoons
- Zest of lemon – 1.5 teaspoon
- Garlic cloves – 5 big ones – freshly pounded into paste
- Olive oil- 2 tablespoons
- Ginger powder – 1 tablespoon.
- Black pepper powder- 1 teaspoon
- Red wine vinegar – 1 tablepoon
- Zataar Spice blend – 2 teaspoon
- Cumin powder – 1.5 teaspoon
- Paprika powder (Spicy) – 2 teaspoon
- Dried oregano – 1 teaspoon
- Dried basil- ½ teaspoon
- Tomato paste – 2 teaspoons
- Sugar – 1 teaspoon
- Salt to taste
- Fresh Parsley – 2 teaspoon finely chopped (Optional)
- Oil spray to grill
Method of Preparation:
Whisk the hung curd/yoghurt for 5 minutes using a wire whisk it should be smooth. Mince the garlic cloves with lemon juice and grate the lemon skin to get the zest. Add this to the yoghurt along with all the remaining ingredients stated above. (Except the oil spray)
Mix well for a few minutes. Now chop the chicken into bite sized pieces and add them to the marinade. Cover and refrigerate for 1-2 hours or overnight for best results.
Thread them on to skewers and grill them on a grill pan. Spray olive oil to baste the chicken and keep it moist. A few minutes later turn them on the other side and baste with some more olive oil. Let them cook through and brown a bit to get that crispy texture on the outside and soft and juicy texture on the inside.
Your Shish Taouk or Chicken Shish Kebabs are ready. Serve them with lavaash bread or Pita bread with yoghurt and mint dip and lemon wedges. You could also eat them as it is with salad or roll them up into the lavaash bread and eat them as a kebab roll.
Succulent, moist and flavourful but not very spicy on the chilli meter this will cater both to adults and children. They would look beautiful served as a dish for Christmas lunch. Have a few dips on the side and assorted breads and salads and you are ready to host the best Chrissy lunch.