Shish Tawook Recipes

Steps:

• Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
• Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
• Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

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.

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.

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.

Steps:

• Combine corn oil, vinegar, tomato paste, ginger, garlic, and curry powder in a resealable container. Add chicken and marinate for at least 1 day.

Steps:

• 1. Mix all ingredients together and let marinate in the fridge for about 4 hours.
• 2. place chicken cubes on skewers and grill till done.
• 3. Serve immediately.
• N.B. If using wooden skewers don't forget to soad them.