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  • James Knight-Pacheco

SHISH BEESH!


So once again gang - welcome back, or welcome to my blog if it's the first time you are here!


It has been a few days since my last post, which I discussed about food in the Middle East, and working here.

Ramadan is also upon us, so I wanted to speak a little bit more about what it means for me, in terms of the food, however I will speak about that in a later post.


What I want to focus on for today, is about the delicious Shish Taouk, the traditional marinated chicken skewers, which quite frankly you can eat at any time of the day, yes even breakfast!

The key as always, great produce, and keeping it simple and mega humble.


The recipe is as follows;


INGREDIENTS

SKINLESS CHICKEN BREAST CUT INTO CUBES 1KG

JUICE OF 1 LEMON

GARLIC – 15 CLOVES - CRUSHED

PLAIN YOGHURT – 6 TABLESPOONS

OLIVE OIL – 6 TABLESPOONS

APPLE CIDER VINEGAR – 2 TABLESPOONS

GROUND WHITE PEPPER – 2 TEASPOONS

GROUND GINGER 1 TSP

GROUND CUMIN 1 TSP

GROUND SMOKED PAPRIKA

SALT – 1 TSP

TOMATO PASTE – 1 TSP

BAMBOO SKEWERS – SOAKED IN WATER OVERNIGHT

METHOD

1. Mix all ingredients well together while rubbing the chicken

2. Place in a container, cover, and let rest/marinate in the fridge for at least 12 hours

3. Skewer the chicken right before grilling

4. Grill on medium heat for 12-18 minutes, ensure to keep turning the skewers every 3-4 minutes.


Of-course you can add any additional ingredients to your own recipe, I would advise to try this one out, then begin to experiment with other flavours, or you can simply enjoy this one, as always, let me know how you get on, and please share your lovely creations.


Till next time - Stay safe and happy cooking!

JKP




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