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


Direction:
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 

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.

Ingredients:
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 


Directions:
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

Chicken Fry

Ingredients : 
1lb chicken
1 teaspoon salt
1 1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1 tablespoon ginger garlic paste
1/2 cup curd/yogurt 
2 tablespoons oil
5 green chillies slit lengthwise
1 medium onion finely chopped
2-3 drops red food color
Few sprigs of cilantro finely chopped
Juice of half a lime
A few cashews(optional)


Directions : 
1. Wash and cut the chicken into bite size pieces.
2. In a mixing bowl, add chicken,salt,turmeric powder,chilli powder,garam masala,ginger garlic paste,curd,red food color,1 tablespoon oil and mix well.
3. Cover and let it marinate in the refrigerator for 1 hour.
4. After the chicken has marinated, in a pan heat rest of oil on a medium heat.
5. Add the marinated chicken to the oil.(Do not add the leftover marinade, just add the pieces).

6. Mix the chicken well, cover and cook till chicken is completely cooked.(Keep mixing in between).
7. Once the chicken is cooked, increase the heat to medium high to high and cook uncovered till all the water evaporates.(Keep mixing in between or it will stick to the pan).
8. Now add the onions,green chillies and cashews.Mix again.

9. From now fry the chicken till you get a nice crisp layer on top.And keep mixing or it will burn.

10. Once the chicken is fried and gets a nice crisp layer,check for salt and add more if required. Remove from heat and squeeze the lime juice and sprinkle some cilantro. Mix well and server hot.

Chicken puffs

Ingredients :
1/2 lb boneless chicken thighs or chicken breast
1 medium onion finely chopped
1 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 tablespoon chilli powder or to taste
1/4 teaspoon garam masala
1/4 teaspoon turmeric
2 drops red food color mixed in 1 tablespoon of water
Salt as per taste
1 tablespoon oil
2 ready to bake Puff pastry sheets (1 box)
1 egg, for egg wash (optional)
Few sprigs of cilantro,finely chopped
Juice of half a lime


Directions : 
First we have to make the stuffing : 
1. Clean the chicken and cut the chicken into small bite size pieces.
2. Take a skillet and heat the oil on medium high.
3. Add cumin seeds and once they splutter, add the onion.
4. Fry the onions on medium high flame so that they caramelize nicely.
5. Once the onions are brown, add ginger garlic paste and cook on medium heat till the raw smell goes off.
6. Now, add the chicken,turmeric and little salt. Mix well and cook on medium heat, covered.  
7. Keep mixing the chicken in between. It will take around 15 to 20 mins for the chicken to cook. Once the chicken is cooked remove the lid and increase the heat to medium high and open cook the chicken so that the water evaporates. Mix frequently so that it does not burn.
8. When all the water has evaporated, add chilli powder and red food color and mix well. Let it fry for 2mins.
9. Now add the garam masala and some of the chopped cilantro and mix well. Taste the chicken and add more salt or chilli powder accordingly.
10. Remove from heat and squeeze in half a lime and add rest of the cilantro and mix.
11. Transfer the stuffing to a plate and after 5minutes cover it with a clear wrap. The chicken has to cool down completely before stuffing it.
Keep the plate in the refrigerator to speed up the process.

To make the puffs : 
1. Take the puff pastry sheets out of the freezer and thaw them at room temperature for 40minutes (meanwhile the stuffing will also cool down).
2. Preheat the oven to 400 degrees F.
3. Cut the pastry sheet strips into 2, to form a rectangle.
4. Put 1 tablespoon of stuffing on one end of the rectangle and apply water to the edges with your finger.
5. Fold the pastry sheet and press the edges to seal the puffs.
6. Arrange the prepared puffs on a cookie sheet lined with parchment paper or foil.
7. Beat an egg and with the help of a pastry brush, apply the egg wash on the puffs.

8. Place them in the pre-heated oven and bake for 15 to 20 mins.
9. Serve warm with ketch up.


Note : Do not let the pastry sheets thaw for more than 4omins, otherwise they will stick to each other and will become difficult to handle.
Egg wash gives the puffs nice golden brown color.
Time taken to bake might vary from oven to oven so keep an eye on them and adjust the time accordingly.
Once out of the oven let the puffs sit for 5mins before serving.