Sunday, February 19, 2012

BM # 13 Day 3 : Shish Taouk ( Lebanese Chicken Kebabs) with Creamy Garlic Dip

Shish Tawook (taouk) is a traditional Turkish shish kebab which can also be found in Syrian and Lebanese cuisine. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish taouk is typically eaten with garlic paste toum. Hardly any of us know what the word tawook means. Well, let me tell you. Tawook is a variant on the Turkish word tavuk, meaning chicken. So shish tawook means chicken skewers.
I made a tomato puree based kebab with a creamy garlic dip.

Ingredients :
4 Skinless,boneless chicken breast, cut into medium cubes
3-4 Garlic cloves, crushed or grated
1 1/2 tbsp lemon juice
2 tbsp tomato paste
1 1/2 tsp Italian herbs/dried thyme
1 1/2 tsp pepper powder
1/4 tsp all spice powder
salt to taste
2 tbsp extra virgin olive oil
1 medium onion, cubed

1. Combine crushed garlic cloves, lemon juice, tomato paste, Italian herbs/Dried thyme, pepper powder, all spice powder, salt and little oil and prepare a marinade.
2. Keep a little marinade aside and add rest of the marinade to the chicken and coat the chicken pieces well. In a separate bowl, add onions and coat the onions well with the little marinade.
3. Let the chicken and onions marinate in refrigerator overnight or for at least 5 hrs.
4. Preheat oven to 210 degrees C.  Arrange chicken and onion pieces alternatively on the skewers and place them on a baking tray. Slightly oil the skewered chicken.
5. Bake for 7 mins on each side.
6. Switch the oven to grill/broil mode and grill for 3-4 mins on each side.
7. Serve hot with creamy garlic dip.

Note: If using bamboo skewers, soak them in water atleast for 2 hours before use.
You can also use mushrooms and capsicum. Marinate diced mushroom and capsicum along with the onion.
Avoid over baking, else chicken may go dry.

Creamy Garlic Dip:
1 cup thick yogurt/hung curd
4 garlic cloves grated
1 tbsp milk
1/4 tsp pepper powder
1/4 tsp oregano
Chopped coriander 
1/2 tsp sugar
salt to taste
Mix all ingredients till smooth and creamy.
If it becomes very thick, add some more milk and serve cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13 

Friday, February 17, 2012

BM # 13 Day 2 : Quick and Easy Chicken Kabab

Today's recipe is very quick and easy to make. All ingredients used in this recipe are readily available in the kitchen.

2 skinless and boneless chicken breast
1 capsicum cut into big cubes
1 medium onion cut into big cubes
2 tbsp oil (you can use olive oil)
2 tbsp lemon juice
2 tsp chilli powder or to taste
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1 tbsp cumin powder
1 small onion grated
4 garlic cloves grated
salt to taste
chopped coriander 

1. Cut chicken into small cubes or bite size pieces, wash and pat dry.
2. Prepare marinade by mixing all the ingredients.
3. Marinate the chicken for atleast one hour in refrigerator.
4. Thread 4 pieces of chicken cubes with 2 pieces of capsicum and onion on to a metal skewer or a bamboo skewer. Repeat this procedure till you finish all the marinated chicken.
5. Meanwhile preheat the oven to 200 degrees C. 
6. Place the skewers on a baking tray and slightly brush them with oil. Bake for 6mins on each side or till the chicken is cooked.
7. After the chicken is cooked, switch the oven to grill/broil mode and grill the chicken for 3-4 mins.
8. Remove on to a serving tray and serve hot.

Note: If using Bamboo skewers, then soak them in water for atleast 2 hrs before use.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Thursday, February 16, 2012

BM # 13 Day 1 : Paneer Tikka

It been so long i have been a part of Blogging Marathon.I was a part of BM # 4 and BM # 5.  It feels so good to be a part of this again. Looking forward for amazing and yummy recipes. 
Todays post is Paneer Tikka, here goes the recipe ......
200 gms Paneer
2 medium onion
2 capsicum
2 tomatoes
2 tsp ginger garlic paste
1 cup hung curd
2 tbsp kasuri methi
1 tsp chilli powder
1 tsp coriander powder 
1 tsp chat masala 
1/2 tsp garam masala
salt to taste

1. Cut paneer, onion, tomato & capsicum into dices.
2. Prepare marinade of hung curd, ginger garlic paste, chat masala, garam masala, kasuri methi, chilli powder & salt.
3. Keep a little marinade aside and add rest of the marinade to the paneer cubes & coat them well.
4. Marinate the vegetables separately with the remaining marinade.
5. Keep the marinated paneer and vegetables in the refrigerator for 30mins - 1hr.
6. On stove top: Shallow fry the paneer cubes in a non-stick pan. 
    Stir fry the vegetables. Mix together the paneer cubes & vegetables and serve hot.
7. In Oven: Preheat the oven to 200 degrees C. Then keep it in grill mode.
    Arrange the paneer cubes & vegetables alternatively on wooden/metal skewers.
    Place the skewers on a baking tray and lightly brush the paneer with oil.
    Grill the paneer for 5-7 mins on each side.
8. Serve hot with green chutney.

Note: If using wooden skewers, soak them in water for atleast 2 hours before use. 
For best results, use homemade paneer.
For hung curd, i put store bought yogurt or home made curd in a strainer, place the strainer in a bowl and leave it in refrigerator overnight. 

Recipe source,

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13