Authentic Lebanese Chicken Skewers (Shish Tawook)
6 hours 10 minutes
955 reads
About Authentic Lebanese Chicken Skewers (Shish Tawook)
Experience the juicy, tender perfection of authentic Lebanese Chicken Skewers, also known as Shish Tawook. This recipe, shared by Celebrity Chef Shazia Khan, unlocks the secret to unbelievably flavorful chicken—it's all in the unique spice blend and marinade!From the aromatic blend of spices to the creamy yogurt dip, this recipe guides you through each step, ensuring a restaurant-quality meal in your own kitchen. Prepare to impress your family and friends with this easy-to-follow, yet incredibly delicious, recipe.Get ready to savor the vibrant flavors of the Middle East!
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Recipe Time & More
Prep5 hours 30 minutes
Cook40 minutes
Total6 hours 10 minutes
Ingredients
For the Spice Mix
- 2 tbsp Peppercorns black
- 2 tbsp Chili Flakes
- 2 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Cloves
- 4-5 Cinnamon Sticks
- 1/2 tbsp Allspice also known as kebab chini
- 1/2 tsp Nutmeg
For the Chicken Marinade
- 600 gm Chicken Thighs cut into 1-inch cubes, boneless
- 2 tbsp Yogurt hung yogurt is preferred for a thicker consistency
- 4 Kashmiri Chili Powder boiled in a little water for a smoother paste
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tbsp Tomato Puree
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 15 Bamboo Skewers soaked in water for at least 30 minutes before use
- 2 tbsp Vegetable Oil for grilling
For the Yogurt-Garlic Dip
- 1/2 cup Yogurt hung yogurt is preferred for a thicker consistency
- 3 tbsp Mayonnaise
- 1/2 tsp Garlic Paste
- 1/2 tsp Lemon Juice
Instructions
Prepare the Spice Mix
- Dry roast all the spice mix ingredients in a pan until fragrant. Let cool completely, then blend into a fine powder using a blender. Store in an airtight container.
Marinate the Chicken
- In a blender, combine the yogurt and Kashmiri chili powder until smooth. Transfer to a bowl and add the remaining marinade ingredients (ginger paste, garlic paste, tomato puree, lemon juice, olive oil, and the prepared spice mix). Mix well.
- Add the cubed chicken to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 4-5 hours, or preferably overnight.
Assemble and Grill the Skewers
- Soak bamboo skewers in water for at least 30 minutes to prevent burning. Thread the marinated chicken onto the skewers.
- Heat vegetable oil in a grill pan or skillet over medium-high heat. Grill the skewers, turning occasionally, until the chicken is cooked through and nicely browned (about 4-5 minutes per side).
Make the Yogurt-Garlic Dip
- In a bowl, whisk together the yogurt, mayonnaise, garlic paste, and lemon juice until smooth and creamy.
Serve
- Serve the shish tawook hot, with the yogurt-garlic dip on the side.
Recipe Notes
Expert Tips for Perfect Shish Tawook:
- For extra tender chicken, use boneless, skinless chicken thighs. They stay juicier during grilling.
- Don't overcrowd the grill pan; work in batches to ensure even cooking and beautiful grill marks.
- Marinate the chicken for longer—overnight is ideal—for maximum flavor penetration.
- If you don’t have a grill pan, you can cook the skewers in a regular skillet over medium heat. Just allow extra time for cooking.
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Recipe Nutrition
Calories: 739kcalCarbohydrates: 32gProtein: 33gFat: 57gSaturated Fat: 11gPolyunsaturated Fat: 19gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 119mgSodium: 467mgPotassium: 1098mgFiber: 12gSugar: 8gVitamin A: 3663IUVitamin C: 139mgCalcium: 284mgIron: 10mg
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3 Comments
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Thanks for the inspiration! Looks tasty.
Such a beautiful dish! Can’t wait to try it.
Such an enticing dish! Thanks for the recipe.