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

SHRIMP BIRYANI

Ingredients :
15 to 20 medium sized prawns 
2 cups Basmati rice
1 cup onion, chopped
4 to 5 green chillies, slit lengthwise
2 to 3 cloves of garlic
1, 1" cinnamon stick
1 Bay leaf
1 tsp poppy seeds 
1 tsp coriander seeds
1/2 tsp Black Cumin seeds (Shahi Jeera)
1 tsp turmeric powder
1 tsp of red chilli powder
1/2 cup of grated coconut
1 tsp Ginger-garlic paste
1/2 cup Cilantro, chopped
1/2 cup mint, chopped
Salt to taste
2 tbsp Oil/Butter

Directions:
1. Cut and devein the shrimp. Marinate them with 1 tsp red chilli powder, 1/2 tsp turmeric powder and salt for about 20 minutes.
2. In the meantime ,soak the basmati rice in water for about 10 minutes. 
3. Dry roast the poppy seeds and coriander seeds for couple of minutes or until you get a nice aroma. 
4. In a blender , add the grated coconut, green chillies, garlic cloves , chopped  cilantro, chopped mint, poppy seeds and coriander seeds with 2 tbsp of water and blend into a fine paste.
5. Heat Oil/Butter in a non stick skillet, add black cumin seeds, once it starts to sputter, add the cinnamon stick, bay leaf with chopped onions.
6. Once the onions are fried, add ginger-garlic paste and fry for 2 to 3 minutes.
7. Next add the shrimp and fry for another 2 to 3 minutes.
8. Then add the green paste , mix well and let cook covered on medium low heat for another 3 to 4 minutes or until the raw smell of coconut goes away. 
9. Next add the basmati rice and fry for a minute or so (Do not mix the rice too much, as the rice grains may break) , add 3 cups of water ( add 1 and 1/2 cups water for every cup of basmati rice used ), add salt ( add 1/2 tsp more salt than what is sufficient) and let cook covered on low flame for 12 to 14 minutes. 
7. Remove the skillet from the heat and add a tsp butter on top.
8. Let it sit undisturbed with the lid on for at least 5 minutes . Remove the lid and fluff the rice gently with a spatula.  

Note :  You can variate this recipe with vegetables( potatoes, carrots, peas etc..) instead of shrimp. I have used both vegetables and shrimp. 

Prawn Biriyani

Ingredients :
1/2 lb Shrimp/Prawn cleaned and de-veined (tail on or off)
1 tablespoon Oil
2 Green Cardamom
2 Cloves
1 Bay Leaf
1" pc Cinnamon Stick
2 tablespoons ginger garlic paste
5 green chillis slit length wise
1 medium onion thinly sliced
1 medium tomato, chopped 
Salt – to taste
Red Chilli Powder – to taste
1/2 teaspoon Biriyani masala
Mint Leaves – handful, chopped
2 cups Coconut Milk
1 cup Basmati Rice washed and drained,but not soaked
1 tablespoon Clarified Butter/Ghee


Directions :

1. Heat Oil in a pressure cooker.
2. Add Cinnamon Stick, Bay Leaf, Green Cardamom and Cloves and cook for 30 seconds.
3. Add green chillis and onions and fry till onions are golden brown.
4. Add ginger garlic paste and fry till the raw smell goes off.
4. Add Tomatoes and cook for 3-4 mins, then add Shrimp. Mix well.
5. Add Red Chilli Powder, Salt and Mint Leaves.Mix well.
6. Add washed Rice and biriyani masala. Mix and fry for 2mins.
7. Add coconut milk and mix well.Check for salt and add more accordingly.

8. Cover, pressure cook for 1 whistle and switch off stove.(Electric stove users — remove from the stove)
9. Allow pressure to go down by itself.
10. Open pressure cooker and fluff biryani with a fork.
11. Drizzle Clarified Butter (ghee) over the top, cover and let it rest for a few minutes before serving.

Note : This dish will be more on the creamier side due to the coconut milk. If you dont want the creamy texture then dilute the coconut milk with water(1/2 cup coconut milk+1 1/2 cups water).

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.

Fish Tikki

Ingredients : 
4 Salmon fillets (you can use any fish,just make sure there are no bones and no skin)
2 medium or 1 large potato(boiled,peeled and mashed)
1 medium onion finely chopped
4 green chillis finely chopped
Few sprigs cilantro finely chopped
Juice of 1/2 a lime
1 cup bread crumbs
1 egg
Salt to taste
Red chilli powder to taste
1/4 teaspoon garam masala
1/2 teaspoon roasted cumin seeds powder
2 to 3 tablespoons oil


Directions : 
1. First, cook the fish fillets without oil. You can either cook it in a microwave for 4 to 5mins depending upon what fish you are using or you can cook them on a non stick skillet for 4 to 5 minutes on each side without oil.
2. Once the fish is cooked, flake it with a fork and let it cool down completely.
3. After the fish cools down add boiled potatoes,onions,green chillis,cilantro,salt,red chilli powder,garam masala,cumin powder and the lime juice and mix well using your hands.
4. Taste the mixture and add salt or other spices if required.
5. Now add the egg and mix well again.

6. Add the bread crumbs 2 tablespoons at a time and keep mixing.You need not use the complete 1 cup of bread crumbs.Stop when ever you feel its sufficient.You can stop when you are able to make a patty with the mixture.
7. Form patties from the mixture of desired size. 

8. Heat a flat non stick pan on medium high heat and add little oil.
9. Pan fry the patties with a little oil on both sides until golden brown.

10. Serve hot with mint chutney or ketchup.

Note : You can increase or decrease the number of fish fillets depending on the size.The fillets we used were small so we used 4.

Grilled Fish

Ingredients :
6 Tilapia fillets (we used frozen)
1 teaspoon salt or according to taste 
1 tablespoon chilli powder
1/4 teaspoon turmeric
1/4 teaspoon pepper powder
1/4 teaspoon garam masala
1/2 tablespoon ginger garlic paste
1/2 tablespoon tomato puree
1 tablespoon fish masala or tandoori masala
1 tablespoon oil
Oil spray (if you don't have an oil spray then just drizzle some oil with a spoon)
few sprigs of cilantro
juice of half a lime


Directions :
You can prepare this recipe either by marinating the fish for atleast 2 hours or even without marination.

If you have enough time for marination then : 
1. In a mixing bowl add salt,turmeric,chilli powder,pepper powder,garam masala,ginger garlic paste,tomato puree,fish masala, 1 tablespoon oil and mix well .
2. Add this mixture to the fish fillets and mix well so that the fish is coated properly with the spice mix.
3. Cover and let it sit in the refrigerator for atleast 2 hrs.

If you do not have time for marination then : 
1. In a mixing bowl add salt,turmeric,chilli powder,pepper powder,garam masala,ginger garlic paste,tomato puree,fish masala, 1 tablespoon oil and mix well ,keep aside.
2. Take one fish fillet and pat it dry with a paper towel.
3. Sprinkle very little salt and pepper on both sides of the fish and rub so that its coated well.
4. Now take some of the spice mixture and apply on both sides of the fish. Repeat the same for all the fillets.

Now, (if you are marinating the fish then remove it from the refrigerator 15mins prior to cooking)  
Heat the grill pan on medium high(we used a stove top grill) .
Once the grill is hot, spray/drizzle some oil and lay the fish on the pan (2 or 3 fillets at a time depending on the size of your grill) and spary some oil on top .

Tilapia takes very less time to cook so keep an eye on them. Give 4 minutes on each side and remove.
Repeat the same for all fillets.
Sprinkle few cilantro leaves and squeeze some lime juice on top. Serve hot.

Note : Be careful while turning the fish because it is very delicate and could break.Use a flat spatula to remove the fish.
Do not add lime juice to the marinade as the citric acid in lime will tend to cook the fish while marinating.
If you want to add lime juice to the marinade then let the fish marinate not more than 15 minutes.

Barbecued Shrimp

We adapted this recipe from tandoori chicken and made some changes to it. 

Ingredients : 

1 Pound raw shrimp,cleaned and deveined 

1 tablespoon salt

2 tablespoon red chilly powder(if you eat less spicy then you can reduce the amount as per your requirement)

1/4 teaspoon turmeric powder

2 tablespoons tandoori masala

1 tablespoon ginger garlic paste

4 tablespoons oil

2 tablespoons tomato puree 

Few sprigs of cilantro for garnish 

Juice of half a lemon

Directions : 

1. Wash and clean the shrimp. Wipe them dry with a paper towel.

2. To a mixing bowl add the shrimp,salt,chilly powder,turmeric,tandoori masala,ginger garlic paste,tomato puree and mix well . Now add the 1 tablespoon of oil and mix again.

3. Let the shrimp marinate in the refrigerator  for at least 3 hrs , preferably overnite.

4. Remove the shrimp from refrigerator 30mins prior to cooking.

5. Preheat the oven to 375 degrees F and lay the shrimp on a baking tray. Drizzel 1 1/2 tablespoons of oil coating each and every shrimp.

6. Let it cook for 15mins and then turn the shrimp. Now drizzel rest of the oil.

7. Cook till you get a crisp layer on the shrimp.It will take around 15 to 20mins after turning them to get a crisp layer(it may vary from oven to oven , so keep an eye).

8. Remove from oven and let it rest for 5mins.

9. Transfer the shrimp to a serving plate and garnish with chopped cilantro leaves and squeeze the juice of half a lemon on top .

10. Serve hot.