[Hi everybody, it’s been awhile…I’m back from cottaging and I have been cooking like a maniac– I just have had no time to document it. Here’s a great recipe to start off.]
What the hell is Shish Tawook you say? It’s delicious, that’s what. This recipe comes to me from Michelle Blandford-Duggan–she told me she loves this recipe …and so I tried it, and I’m so glad I did (and so was my family). I love a kebab. This one is made with chicken, onion and peppers. The marinade, I believe is of Persian origin, although I have done no research whatsoever. All I know is that it’s good. The marinade, which really works best if you make it at least the night before, is yogurt-based with some garlic, lemon and mild seasoning– a great combination. Try this out, it’s really easy to throw together and the result is delightful. (sorry my finished product pics aren’t the best – testament to how fast these were eaten). I think once you try this marinade it will be your go-to recipe for kebabs. (it’s definitely mine).
adapted from a recipe donated by Michelle Blandford Duggan
Serves 6-8 people
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 3/4 cup plain yogurt
- 4 cloves garlic, minced
- 2 teaspoons tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 2 pounds skinless, boneless chicken breast halves – cut into 2 inch pieces
- 2 onions, cut into large chunks
- 1 large red or green bell pepper, cut into large chunks
- 1 cup chopped fresh flat-leaf parsley (optional)
- 1/4 cup melted butter, for basting
- Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag or plastic container, add onions and peppers and refrigerate at least 4 hours (24 is best).
- Preheat an outdoor grill on medium heat and lightly oil grate. Thread the chicken, onions, and pepper onto skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 15-20 minutes. Keep your heat pretty moderate so you don’t char the heck out of these. When almost done, baste with melted butter. Sprinkle the parsley over the skewers if using.