I have made shish taouk before but rather the traditional way, the way I used to eat it in Beirut. This time I went a little Indian and used chili powder, cumin, dried coriander, ginger and garlic. This marinade is actually the base of a Tikka Masala recipe that I once saw on Chew Out Loud, but I decided to try it on shish taouk and grill them in the oven (you can definitely grill them on a barbecue too). The result wasn’t hot or too spicy; it was actually shish taouk with an Indian twist to it. I also love this recipe because it is fast and doesn’t require any marination ahead of time.
Spiced Shish Taouk (for two):
Start by heating the broiler in your oven.
- 500g boneless chicken breasts, cut into cubes
- 1/2 tsp salt
- 1/2 tsp chili pepper
- 1/2 tsp dried coriander
- 1/2 tsp dried cumin
Step 1: In a bowl mix these dry ingredients and then coat the chicken with them. Set aside.
- 1/2 cup of plain white yogurt (not the sweet kind)
- 1 Tbsp cooking oil
- 1/2 Tbsp crushed garlic (about two cloves)
- 1 Tbsp dried ground ginger
Step 2: Mix these ingredients in a bowl. Dip the chicken cubes in this yogurt mix and arrange on skewers.
Step 3: Arrange the skewers side by side on a cookie tray and grill/broil each side in the oven for ten minutes.
Enjoy with hummus and pita bread.