Tender and Succulent, this Chicken Shish Taouk is finger licking GOOD
As I had promised, this year I intend to give my palate, and yours, a little taste of the World.
While on travels to Turkey, Bahrain and the UAE, I had “attempted” to have some dishes I would normally not have been exposed to here in South Africa.
While Imran had enjoyed the lamb or beef dishes, I on the other hand, opted more for chicken dishes, especially ones without any bones in them (told you, I was, and still am, a fussy eater?) , like anything with chicken fillets I loved. At most of the Turkish Resturants, I had opted for the Sįs Taouks, which were of course Chicken ?.
No matter which end of the World you in, this type of dish is fairly common, and may be recognised by a variety of names be it Shish, Seekh, Sosaties or Skewers.
Making this different to the rest of the World’s , is the spices used, and the taste that’s synonymous with many parts of the Arab World.
Here I have attempted to recreate the Chicken Shish Taouks I so throughly enjoyed abroad. It was a Huge Hit at home when I made these for a braai evening, and has prompted me to do a Blog Post on it.
Happy Braaing/Barbecuing
Looking forward to all your comments, and likes below;).
? Foodeva Marsay ?
Chicken Shish Taouk with a Yoghurt and Mint Sauce
AUTHOR : FOODEVA MARSAY
Ingredients
3 Chicken Fillets, Cut into medium/large cubes
1/2 teaspoon Salt (Or to taste)
1 Cup Plain Yogurt
1 Tablespoon Lemon Juice
1/2 teaspoon Cumin Powder (Jeera Powder)
1-2 Teaspoon Crushed Garlic
2-3 Tablespoon Vegetable Oil/Olive Oil
1/4 teaspoon ground Chillie paste(optional)
1/2 teaspoon Cracked Black Pepper
1/4 Cup Fresh Mint Leaves
1/2 Cup Coloured Peppers cut into cubes
Method
~Cut, Wash and Drain off excess water from Chicken Fillets
Make the Sauce:
~•Chop the mint leaves finely
~•in a large mixing bowl, place the yogurt, Lemon Juice, mint leaves, garlic,chillies(if using),Oil, salt, pepper and cumin spice.
~•mix the above well together, using a balloon whisk.
~Use 1/2 the above sauce to marinate the cubed Chicken Pieces, and keep refrigerated for 2 or more hours
~the rest of the sauce must be kept in the refrigerator, to be used as a dipping sauce for the Chicken Shish Taouk.
~Thread the marinated chicken onto metal/wooden skewers, and alternate with different coloured peppers in-between the chicken *(Use as Little or More peppers as preferred).
~Grill the chicken over medium heated coals until lovely golden in colour, ±15-20 minutes, turning and basting, with any leftover sauce from marinade, a few times to cook through.
~Place the ready grilled Chicken Shish Taouks onto a bed of Middle Eastern Rice Pilaf and Salads OR with Flat Breads.
~Serve hot with the saved portion of Yogurt and Mint sauce.
ENJOY!!! (?Foodeva Marsay?)
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