Shish Tawook

Ingredients

3 Chicken Breasts ( diced )

4-5 Garlic Cloves 

1 Red Bell Pepper ( diced )

1 Onion ( diced )

2-3 Red Chillies 

2 tsp Tomato Purée 

1 tsp Harissa 

1/2 tsp Paprika

1 tbl sp Greek Yoghurt

1 tbl sp Olive Oil 

Salt to taste

Method

Char the red chillies* and crush to a paste with garlic cloves. Mix the yoghurt, red chilli & garlic paste, tomato purée, Harissa, paprika and olive oil together to form a thick marinade. Now add the diced chicken breast, bell pepper & onion and allow to sit in the marinade for at least 2 hours,

Skew onto a Bamboo Skewers and grill until cooked 

Serve with warm Pita Bread, Hummus, Toum, Muhammara, pickeled cucumber and lettuce & Cherry Tomato Salad.

* It is important to char the red chillies

Sweet Harissa Hummus

Ingredients 

1 cup Soaked & Boiled Chickpeas*

4 tbl sp Tahini Paste

1/2 Cup Exta Virgin Olive Oil

5-6 Cloves Garlic

Juice of 2 Lemons

2 tsp Harissa Paste

2 tsp Sugar

Black Pepper

Salt to taste

Method

Add all the ingredients into a blending Jar & blend until a smooth paste. Add more olive oil if not a smooth consistency.

Transfer in a serving bowl and simply pour olive oil on top. Sprinkle some paprika

Ideal with Pita Bread, Bagel Sandwiches, Pickled  beetroot, cucumber &Gherkins 

For Plain Hummus exclude Harissa & Sugar

*Canned chickpeas can be used. 

Chicken in Yoghurt Gravy

Ingredients

600gms chicken(with bones)

Lemon juice (1)

2 larger onions sliced

1 inch  ginger

5 medium sized garlic cloves

3 green chillies

2 cups yoghurt 

2 tsp Garam Masala

2 tsp Tandoori Masala

2 tsp Coriander Powder

2 tsp Red Chilli Powder

2  tsp Kasoori Methi ( Fenugreek Leaves)

4 Green Cardamom

1 large Bay Leaf

50 gms Butter

Salt to taste

Freshly chopped coriander leaves for garnish

Method

Wash the chicken and pat dry.

Marinate in lemon juice, 1 tsp chilli powder and a pinch of salt for half an hour.

Grind ginger, garlic and green chillies to a paste

Add 2 tsp tandoori masala , half of ginger garlic and chilli paste 1 tbl sp oil and marinate for 2 hrs.

Heat 1 tbl spn oil and add butter

Crackle green cardamom and bay leaf and add 1 tsp garam masala

Add the sliced onions and allow to sweat.

Add the remaining ginger garlic chilli paste , garam masala, coriander powder, chilli powder and kasoori methi

Allow the onions to turn golden brown

Add the marinated chicken and allow to cook on medium heat until tender 

Add salt and cook on high flame to a slightly thick consistency

Garnish with freshly chopped coriander leaves

Serve with Steamed Rice or Naan Bread.