Shish Taouk - Lebanese Chicken Skewers Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Taouk (Lebanese Chicken Skewers) Recipe.  Enjoy Lebanese Food and learn how to make Shish Taouk (Lebanese Chicken Skewers).

Prep Time: 20 mins
Total Time: 35 mins
Servings: 6

Ingredients:

6 boneless skinless chicken breasts
3 garlic cloves, crushed
1/4 cup olive oil
1 lemon, juice of
1 tablespoon paprika
1 (6 ounce) can tomato paste
1 cup yogurt
2 tablespoons sumaq
1 teaspoon salt
2 teaspoons black pepper

Directions:

1 Cut chicken breasts into pieces for skewers.

2 Mix remaining ingredients together to make a marinade.

3 Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.

4 Thread chicken on skewers and grill or cook under a broiler.

More Arabic Food Recipes:

Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter

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Lebanese Chicken Marinade Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Chicken Marinade Recipe.  Enjoy the Lebanese Cuisine and learn how to make Lebanese Chicken Marinade.   

Prep Time: 5 mins
Total Time: 5 mins

Yield: cup of marinade       

Ingredients:

4 cloves garlic, minced
1/2 teaspoon salt
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon hungarian hot paprika
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Directions:

1 Whip all the ingredients together with a whisk or better yet a food processor/blender.

More Arabic Food recipes...

Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter
Moroccan rissoles with minted cucumber salad

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Moroccan beef skewers with lemon couscous

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan beef skewers with lemon couscous Recipe. Enjoy Moroccan cooking recipes and learn how to make Moroccan beef skewers with lemon couscous.

Makes 12 skewers

Ingredients (serves 4)

1 medium brown onion, cut into wedges
600g beef rump steak, trimmed, cut into 4cm cubes
2 medium zucchini, sliced into 3cm rounds
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
olive oil cooking spray
1 cup couscous
1 cup boiling water
2 teaspoons finely grated lemon rind
2 tablespoons chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Method

1. Thread onion, steak and zucchini alternately onto skewers. Combine spice mix and oil in a bowl. Place skewers on a plate. Brush with spice mixture. Cover and refrigerate for 30 minutes, if time permits.
2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
3. Place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Add lemon rind and parsley. Cover. Stand for 1 minute. Stir with a fork to separate grains. Serve skewers with couscous and salad leaves.

Notes
You'll need 12 pre-soaked bamboo skewers

Source
Super Food Ideas - February 2009, Page 46
Recipe by Donna Boyle

Basic roast beef & vegetables - Beef, feta and green onion rissoles - Moroccan beef triangles - Moroccan Beef Brochettes 

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Moroccan BBQ Salmon with Paprika Tomatoes Recipe

BBQ Recipes:
How To Make Moroccan BBQ Barbecue Salmon With Paprika Tomatoes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan BBQ Salmon with Paprika Tomatoes Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan BBQ Salmon with Paprika Tomatoes.  

Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Step 1: You will need...

2 x 200g salmon fillets
1 Tbsp paprika
� tsp cayenne pepper
1 Tbsp coriander , chopped
� tsp salt
1 Tbsp olive oil
coriander , to garnish
for the tomatoes:
17 � oz tinned tomatoes
1 dried chilli
3 garlic cloves , sliced
1 Tbsp paprika
salt
2 2/3 fl oz olive oil
1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Step 2: Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes
Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon
Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon
Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish
Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander and serve with a glass of chilled white wine. 

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Lamb, lemon & dill souvlaki recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb, lemon & dill souvlaki recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb, lemon & dill souvlaki.

Sometimes the simplest dishes are the best and this light, summery souvlaki is a fine example

Easy
Serves 4 as a main or 6 as part of a meze
Preparation time 20 mins
Cook time 6 mins plus marinating

Ingredients

2 garlic cloves , finely chopped
2 tsp sea salt
4 tbsp olive oil
zest and juice 1 lemon
1 tbsp finely chopped fresh dill
700g lean lamb such as neck fillet or boneless leg, trimmed, then cut into large chunks
pitta bread or flatbread, to serve
 
Method

1. Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you're going to use bamboo skewers, soak them in cold water.

2. If you've prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.

Try

Tzatziki
Combine a 250g pot Greek yogurt; � a cucumber, peeled, deseeded, then coarsely grated; 1 garlic clove, crushed; 3 tbsp chopped dill; 2 tsp white wine vinegar; a pinch of sugar and some salt in a bowl and mix well. Chill for 1 hr if time permits. For a twist, try adding chopped mint instead of the dill.

Nutrition per serving

457 kcalories, protein 34g, carbohydrate 0g, fat 35 g, saturated fat 14g, fibre 0g, salt 0.27 g

Recipe from Good Food magazine, September 2009.



Lamb skewers - Spicy Lamb Kebab Recipe - Shish Kabob Sauce Recipe

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Pesto chicken kebabs with roasted veg pasta recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pesto chicken kebabs with roasted veg pasta recipe. Enjoy cooking tasty Arabic food and learn how to make Pesto chicken kebabs with roasted veg pasta.

You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper.

Easy
Serves 4, plus leftovers for 4
Preparation and cooking times
Preparation time 20 mins
Cook time 40 mins
Low-fat

Ingredients

1 butternut squash , around 700g/1lb 9oz, halved
2 courgettes , cubed
1 onion , chopped
2 red peppers , deseeded and cut into 2cm/1in pieces
4 thyme sprigs, leaves removed
4 tbsp olive oil
4 boneless, skinless chicken breasts , cut into 2cm/1in pieces
juice 1 and a 1/2 lemons
4 tbsp pesto
16 cherry tomatoes
600g penne pasta

Method

1. Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.

2. Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.

3. Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

Nutrition Per serving

527 kcalories, protein 48g, carbohydrate 71g, fat 8 g, saturated fat 2g, fibre 6g, sugar 12g, salt 0.46 g

Recipe from Good Food magazine, September 2008.

Spicy Lamb Kebab Recipe - Chicken Shish kebab - Joanne's Lebanese lamb skewers recipe


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Chicken kebabs with gremolata recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken kebabs with gremolata recipe. Enjoy cooking tasty Arabic food and learn how to make tasty Chicken kebabs with gremolata. 

Spicy chicken kebabs are served with a zingy gremolata for a fun dinner for two.

Serves 2
Ready in 15 minutes

Ingredients

400g pack chicken breast pieces
Grated zest and juice of 1 lemon
1 tsp ras al hanout (from the spice section of major supermarkets)
100g baby courgettes, cut on the diagonal into 2cm pieces
100g red and yellow cherry tomatoes on the vine
1 small garlic clove
Small handful each fresh basil and fresh flatleaf parsley
4 white pittas

Method

1. Put the chicken in a bowl, add half the lemon zest and half the lemon juice, the ras al hanout and 2 tbsp olive oil, season well and mix together.

2. Preheat a griddle pan until smoking hot. Slide the chicken pieces onto metal skewers, alternating with the courgettes and tomatoes. Brush with more marinade, then griddle for 8-10 minutes until cooked through. Remove and set aside. Leave the pan to cool a little, then wipe clean.

3. Meanwhile, make the gremolata. Whizz together the garlic, herbs, 3 tbsp olive oil and the remaining lemon zest and juice.

4. Griddle the pittas for 1-2 minutes until warmed through. Serve the skewers with the gremolata, griddled pittas and some tzatziki, if you like.

Delicious Magazine

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Middle Eastern Lamb Burgers Recipe

The Arabic Food Recipes kitchen invites you to try delicious and easy Middle Eastern Lamb Burgers Recipe. Enjoy middle eastern cooking and learn how to tasty Lamb burgers.

Ingredients (serves 4)

800g lamb mince
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
4 small pocket pita breads
1 bunch rocket, torn
2 tomatoes, thinly sliced
200g plain Greek-style yoghurt

Method

1. Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
2. Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
3. Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.

Source
Super Food Ideas - September 2004, Page 68
Recipe by Tracy Rutherford

Lebanese Lamb Chops with Lemony Lettuce Recipe - Middle Eastern Lamb Skewers Recipe - Middle Eastern spiced lamb pizza

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Lebanese Lamb Chops with Lemony Lettuce Recipe

Perfect dish of Lebanese Lamb Chops with Lemony Lettuce. Enjoy Lebanese food cooking recipes and learn how to prepare the best middle eastern dishes. the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere.

Preparation Time: 35 min

Ingredients - Makes 4 servings

2 large lemons
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below)
8 (3/4-inch-thick) rib lamb chops (2 pounds)
2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
1 1/2 cups mint leaves

Preparation

Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.

Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.

Toss lettuce and mint with lemon mixture.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.

Serve with: orzo

Cooking Tips:

• You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground.
• Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
• Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.

Lamb chops with fruity couscous & mint recipe - Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Middle Eastern Lamb Skewers Recipe

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Joanne's Lebanese lamb skewers recipe - How to make Joanne's Lebanese lamb skewers

You are invited by the Arabic Food kitchen to try tasty Joanne's Lebanese lamb skewers recipe. Enjoy Arabic food/middle eastern cooking and learn how to make Joanne's Lebanese lamb skewers - enjoy barbecuing.

Equipment
You'll need 12 bamboo skewers.

Ingredients (serves 4)

700g lamb steaks, cubed
2 small red capsicums, cubed
2 small red onions, cut into thin wedges
1/4 cup vegetable oil
1 lemon, juiced
2 garlic cloves, crushed
tabouli salad, to serve
hommus, to serve
Lebanese bread, warmed, to serve

Garlic paste
8 large garlic cloves
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons vegetable oil

Method

1.Thread lamb, capsicum and onion alternately onto skewers. Place into a ceramic dish. Whisk oil, lemon juice, garlic, and salt and pepper together in a jug. Pour over skewers. Turn to coat. Cover. Refrigerate for 30 minutes.

2. Make paste: Place garlic, salt and lemon juice into a food processor. Process until smooth. With motor running, pour oil into feed tube until you have a thick paste. Transfer to a small bowl. Cover and set aside until required.

3.Preheat a chargrill or barbecue plate on medium-high heat. Cook kebabs, basting with marinade and turning often, for 5 to 6 minutes, or until lamb is cooked through. Serve with garlic paste, tabouli, hommus and bread.

Source
Super Food Ideas - February 2004, Page 56
Recipe by Joanne Khawaja

Middle Eastern Lamb Skewers Recipe - Spicy Lamb Kebab Recipe - Lebanese chicken kebabs

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Middle Eastern Lamb Skewers Recipe

Enjoy middle eastern barbecue recipes and learn how to make tasty Lamb Skewers.

Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern�style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.

Yield: 4

Ingredients

1 medium onion, quartered
1 clove peeled garlic
4 flat-leaf parsley sprigs
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
pinch of saffron threads
1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
Warm pita and Greek-style plain yogurt for serving

Preparation

1. In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
2. Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.

Michael Solomonov, Food & Wine, JUNE 2009

Lamb skewers recipe - Lamb chops with fruity couscous & mint - Lamb kofta with flatbread

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Lamb chops with fruity couscous & mint recipe

Easy and delicious lamb chops with fruity couscous & mint recipe. Enjoy delicious Moroccan recipes and learn how to make lamb chops with fruity couscous & mint.

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Preparation time 10 mins
Cook time 6 mins
plus marinating and resting

Ingredients Serves 4

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Method

1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and � tbsp oil. Season, then set aside.
2. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Try

MAKE LUNCH FROM DINNER

Make tomorrow's lunch while preparing dinner. Double the date couscous and herby vinaigrette and serve half with lamb, then mix the remaining salad and vinaigrette together with a 410g can chickpeas, drained, 1 cucumber, diced, and 2 tbsp natural yogurt. Pack into lunchboxes and chill overnight.

NUTRITION PER SERVING

635 kcalories, protein 35g, carbohydrate 50g, fat 34 g, saturated fat 11g, fibre 0g, sugar 23g, salt 0.23 g

Recipe from Good Food magazine, January 2009.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Moroccan lamb steaks with fattoush - Lamb skewers recipe

Save and share lamb chops with fruity couscous & mint recipe

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Lamb skewers - Lamb skewers recipe

You are invited to try an easy and delicious Middle Eastern barbecue recipe for lamb skewers. Enjoy middle eastern cooking and learn how to make the best lamb skewers.

Preparation Time 20 minutes
Equipment You will need 12 bamboo or metal skewers for this recipe.

Ingredients (serves 4)

4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
Salt & freshly ground black pepper
1 x 200g ctn eggplant with shallots dip (Savion brand)
4 rounds Lebanese bread, cut in half
Lemon wedges, to serve

Pistou
2 tbs finely grated lemon rind
1 tbs finely chopped fresh continental parsley
1 tbs finely chopped fresh oregano
1 tbs olive oil
1 garlic clove, finely chopped
Salt & freshly ground black pepper

Method

1. Thread the lamb evenly among skewers. Season with salt and pepper.
2. To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
3. Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
4. Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Notes
You will need 12 bamboo or metal skewers for this recipe.
If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Source
Good Taste - March 2005, Page 22
Recipe by Amanda Kelly

Shish Kabob Sauce Recipe - Chicken Shish kebab - Lamb Cutlets with Fattoush Recipe

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Shish Kabob Sauce Recipe - Recipe for Shish Kabob Sauce

Easy marinade sauce recipe for Shish Kabob. Learn how to marinade chicken kabob, beef kabob and lamb shish kabobs. Fire up the grill & enjoy barbecue.

Ingredients
1 clove garlic, sliced
1 cup oil
1/2 cup vinegar
2 tsp Worcestershire sauce
2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
Dash cayenne
Few drops Tabasco

Preparation
Combine all ingredients, pour over cut-up meat and vegetables in a large shallow pan. Marinate for at least 4 hours, turning and mixing a few times. Brush with marinade while broiling.

More kabob recipes

• Mediterranean Kabob
• Chicken Shish kebab
• Spicy Lamb Kebab Recipe
• Lebanese chicken kebabs

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Shish Taouk - Chicken Shish kebab

Shish Taouk (Chicken Shish kebab) - Boneless chicken marinated in garlic, lemon juice and olive oil and grilled on skewers.

When I was growing up, �shish� almost always meant grilled lamb � you rarely saw chicken. But the popularity of chicken means that we long ago adapted one of our most popular ways of preparing meat to chicken as well. Now, shish taouk is one of the most popular meat dishes in the middle east. It is very simple and the marinating yields the most tender, delectable chicken.

Ingredients (serves 4-6 people)

1 1/4 pounds boneless skinned chicken
1 tablespoon paprika
2 tablespoons lemon juice
5 tablespoons olive oil
Garlic sauce
Salt and pepper to taste

Preparing Shish Taouk

1. Cut the chicken into medium size cubes. In a bowl mix the paprika, lemon juice, olive oil, garlic sauce, salt and pepper.
2. Marinade the chicken cubes in the mixture for 4-5 hours or overnight.
3. When ready to cook, thread the chicken pieces on a skewer. Make sure the pieces are firm (you do this by cramming lots of them on the same skewer).
4. Then, simply grill (or better, charcoal) until the meat begins to brown.

Serving Shish Taouk

• This delicious dish can be served with wedges of pita bread and lemon, and is particularly good when served with rice and salad.

More Chicken Shish kebab Recipes

• Shish Taouk with White Rice
• Shish Tawook
  

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Moroccan Beef Brochettes Recipe

Grill these flavourful kebabs on the barbecue tonight; serve them over couscous for a quick yet exotic dinner. Enjoy the best Moroccan beef brochettes.

Ingredients - Serves 4
2 cloves garlic, minced
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
Grated rind and juice of 1 lemon
2 tbsp mild curry paste
4 tsp olive oil
1 tbsp minced gingerroot
Pinch salt
1 lb. top sirloin beef grilling steak (1" thick), trimmed and cut into 1" cubes
1 cup whole wheat couscous
1 each sweet red and green pepper, seeded and cut into 1-1/2" chunks
1/2 cup low-fat plain yogurt

Preparation
Combine 1/2 cup water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.

Meanwhile, prepare couscous according to package directions, using 1-1/4 cups water; stir in 1/4 cup of the reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.

Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled brochettes with couscous and dipping sauce.

Makes 8 brochettes or 4 servings

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Shish Taouk with White Rice

If you like Shish Taouk you are invited to try it with White Rice.

Ingredients

For the shish taouk marination:
750 g chicken breast fillets, cut into medium size cubes
� cup lemon juice
3 tablespoons vegetable oil
4 cloves garlic, crushed
� cup yogurt or 125 ml
1 teaspoon tomato paste
1 teaspoon dried oregano
2 cubes MAGGI� Chicken Less Salt Bouillon, dissolved in � cup or 65ml hot water
� teaspoon ground cinnamon
� teaspoon white ground pepper
2 small green capsicum peppers or 200 g, cut into medium cubes

For the rice:
2 cups basmati rice or 400 g, washed
3� cups water or 875 ml
2 tablespoons vegetable oil
2 cubes MAGGI� Seasoning for White Rice

Preparation
In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.

In a wooden skewer, arrange chicken and capsicum.

Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it�s cooked and golden brown in color.

To prepare the rice:
Add the water to a large saucepan. Add the rice, oil and MAGGI� Seasoning for White Rice cubes.

Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

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Spicy Lamb Kebab Recipe

If you like lamb and spicy food, then this spicy lamb kebab recipe is for you! Cubes of lean lamb steaks are marinated in a array of herbs and spices that produce a spicy flavor.

Preparation Time 10 minutes
Cooking Time 8 minutes
Serves 4

Ingredients

• 1 packet MAGGI Roast Chicken Gravy Mix
• 1 clove garlic, crushed
• 1 tsp grated ginger
• 1 lemon, grated rind and juice
• 2 teaspoons oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 teaspoon water
• 500 g lean lamb steaks, diced

Preparation

• Combine MAGGI Roast Chicken Gravy Mix with all other ingredients. Cover and refrigerate for 1-2 hours.
• Thread meat onto 8 bamboo skewers.
• Barbecue or grill skewers for 4 minutes on each side.
• Serve with vegetables or salad and rice if desired.

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Lebanese chicken kebabs

This Lebanese chicken kebabs recipe is made from lean chicken in a light marinade and it's served with a Lebanese twist by adding mixed pickles and garlic sauce for a superb flavor.

Preparation time 20 minutes

Ingredients - serves 2

Marinade

• 2 cloves of garlic, peeled and chopped
• A pinch of smoked paprika
• 1 tablespoon olive oil
• Salt and white pepper
• 2 free-range chicken breasts, cut into 2cm strips

Garlic sauce

• 150g 0% fat Greek yoghurt
• 1 clove of garlic, peeled and grated
• 1 tablespoon chopped flat-leaf parsley
• A squeeze of lemon juice
• Salt

Preparation

• To make the marinade, stir together the garlic, oil, paprika and seasoning.
• Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
• To make the garlic sauce, mix together the yoghurt, garlic, parsley, lemon juice and a pinch of salt. This can be made up to a day in advance if it's easier for you.
• Heat a griddle pan until smoking. Thread the pieces of chicken on to two wooden skewers (if you soak the skewers before using them, they will not burn).
• Lay the kebabs on to the griddle and cook for five minutes on each side or until cooked through. Lay the wraps on two plates and spread over the garlic sauce.
• Lay two lettuce leaves on each, one of the tomatoes, three of each of the pickles and finally top with a kebab and a dash of Tabasco.
• Fold the base up towards the middle, and the sides in.
  
• Serve immediately.

Shish Tawook

Shish tawook also spelled shish tawouk is a traditional Turkish dish which can also be found in Syrian, Lebanese and Jordanian cuisines. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish tawook is typically eaten with garlic paste toum.
Ingredients:

• 3 whole chicken breasts, boned
• 12 small mushrooms
• 8 very small tomatoes, halved
• 6 small onions, halved
  

Marinade (1):

• 1/3 cup of olive oil
• 3 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• 1/8 teaspoon of cumin
• 2 cloves of garlic, minced
  

Marinade (2):

• 1 tablespoon of yogurt
  
• 1 teaspoon of lemon juice
• 1 teaspoon of vinegar
• 1/8 teaspoon of cardamon
• 1/8 teaspoon of dry mustard
• 1/2 teaspoon of curry
• 1/4 teaspoon of turmeric
  
• 1/4 teaspoon of salt
  

Preparation:

• Prepare one of the marinades, by combining the ingredients listed.
• Cut the chicken to cubes and coat in the marinade, let stand for 30 minutes.
• Thread the chicken onto skewers alternatively with onions, tomatoes, and mushrooms.
• Broil over charcoal or under the broiler for about 10 minutes, turning once and brushing with the marinade.
• Serve hot and with rice.

Shish Tawook Video Recipe: