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3 Votes

Lebanese Chicken Skewers

Lebanese Chicken Skewers
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeLebanese
  • Good for Lunch , Dinner
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Description

This is also known as shish Tawook, it is the marination with the spice mix that makes the chicken soft and juicy.so easy to make. This recipe has been shared by Celebrity Chef Shazia khan.

Ingredients & Quantity
  • 600 grams chicken(boneless thigh pieces cut into cubes)
  • 15 bamboo Skewers
  • 2 tbsp oil for frying
  • For Marination
  • 2 tbsp hung curds
  • 4 Kashmiri dry red chilies( boiled in little water)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp tomato puree
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • For Yogurt garlic dip
  • 1/2 cup hung curds
  • 3 tbsp mayonnaise
  • 1/2 tsp garlic paste
  • 1/2 tsp lemon juice
  • For Spice Mix
  • 2 tbsp black pepper
  • 2 tbsp Chilly Flakes
  • 2 tbsp Cumin
  • 1 tbsp coriander seeds
  • 1 tbsp cloves
  • 4-5 cinnamon sticks
  • 1/2 tbsp all spice (Kabab chini)
  • 1/2 tsp nutmeg
'Recipe theme of the week'
Post Biryani Recipes from 17th Apr to 23rd Apr 2017 and win a Recipe book by Shazia Khan and an Amazon Gift Voucher
How to cook?
  1. For Marination of Chicken: Blend the hung curds and chilies in a mixer and spice mix.
  2. Remove in a bowl and add all the remaining marinate ingredients
  3. Add the chicken pieces, cover and refrigerate for 4-5 hours.
  4. Thread the marinated chicken onto the skewers
  5. Heat 2 tbsp oil in a grill pan and fry the chicken on both sides, till done.
  6. For Yogurt garlic Dip: Whisk all the ingredients for garlic dip in the bowl until smooth.
  7. For Making Spice mix: Dry roast all the ingredients, keep aside to cool, blend it in the blender to form a fine powder and keep it in an airtight container.
Notes

This recipe has been shared by MasterChef session 2 Runner up and celebrity Chef Shazia Khan during her workshop on "Lifestyle and Cookery session with Shazia Khan" at Phoenix market City, Bangalore on Sunday, 15/01/2017. 

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