Shish Tawook

Rate this recipe 
5
Average: 5 (3 votes)
Servings 
Serves 3-4

Skewered cubes of tender boneless chicken breast with a thick tomato gravy, cubed potatoes and saffron-scented long-grain basmati rice.

Ingredients for Chicken Marinade
750gm
boneless chicken breast
- cut into cubes
1 tbsp.
soya sauce
1 tbsp.
yoghurt
1
lemon
1 tsp.
salt
1 tsp.
chilli powder
1 tsp.
turmeric
1 tsp.
ground cumin
1/2 tbsp. each
ginger and garlic pastes
1 tsp.
tandoori masala or paprika powder
1 tbsp.
chilli flakes
oil as needed
3
capsicum
3
onions
Ingredients for Tomato Gravy
3-4
tomatoes
1/2 bunch
coriander
1/2 tsp.
garlic
1 tsp.
cumin
pepper, cardamom, cinnamon
2 tbsp.
oil
3
green chillies
1/2 cup
plain yoghurt
remaining pieces of capsicum n onions from the skewering
(if any)
1 tbsp.
fried onions
1 tbsp.
tomato paste/puree
salt to taste
Instructions 

For Chicken Marination

Marinate the chicken overnight or at least 4 hours if possible. Thread the cubes on skewers alternating with capsicum/onion cubes. Brush the skewers with a bit of oil and let them sit for a while. Shallow-fry each skewer (or do 2-3 at a go) for 2 minutes on one side then turn n fry for another 2 minutes on the other side, set aside until all are done. Grill on coals or under an oven grill for about 5 minutes on each side. Don't over-grill otherwise the chicken will become hard. Serve with rice/fries/naan

For Tomato Gravy

Blend tomatoes with coriander, fried onions, yoghurt, chilies and remaining pieces of capsicum n onions. Heat the oil, add whole pepper, cloves, cardamom, cinnamon and a tsp. of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp. of tomato paste, let it cook for a few more minutes and adjust salt/chili. Serve with a garnish of fried onions n coriander.

For Saffron Rice

Soak a few strands of saffron plus a drop of yellow food color in some milk and set aside. (about 4 tbsp. of milk) Soak the rice for half an hour first. Then add it to boiling salted water with 1 tbsp. of oil and juice of half a lemon....boil until it is almost done (about three-quarter done). Drain, then put the rice back into your pot. Drizzle with saffron/yellow color milk. Also drizzle 2 tbsp. of oil on the rice. Cover and seal tight then let it steam on very low heat for 10-15 minutes.

Just before serving, add a dollop of butter to the very hot rice, toss together and serve. :)


Comments

Made this today and everyone loved it, fab recipe x

wow love the website :)

JazakAllah Fauzia for your wonderful effort for the food lovers both ways in terms of cooking and eating :)

Its delicious and healthy.. I tried it multiple times.

Salam.jst want to try my hands on shish tawook

aoa, im planning to make this tomorrow IA. As il b using oven for this, can u tel if iv to bake or broil, n if yes, plz tell me temp.
Regards.

admin_2's picture

Broil the chicken. Temp at 200 C.

Aoa, I'm confused by different terms...bake, grill n broil... In my stove there is top with hot plates, under it's grill area n then oven( both grill n oven are with electric rods). In oven I do baking but not using grill area. When u say broil something should I do in grill area?? What food I can cook in grill area?? Kindly give some suggestions or any website... Hope u understand my question...thanks n Jazakallah

admin_2's picture

Grill and broil are the same, it means when you turn on the grill inside the oven (top) to give a good colour to whatever you are baking.

Hello why can't I see any of my comments here?

Oh haha!
Thanks for pointing out.