Chicken Shish Tawouk

Whether you are familiar with this dish as shish kabab, kabob, kebab, shashlik, souvlaki, satay or yakitori the names all refer to meat or veg of some type secured in a skewer and grilled. The technique is the same, but the marinade differs.

Traditionally shish is grilled on open coal barbeques, and the taste is at it’s best cooked this way but, you can achieve a fantastic flavour on the griddle or a frying pan in your kitchen. The secret is to allow the meat to marinate for at least 8 hours if possible.

A recipe like this is a saviour for days when you are busy. It is a fantastic addition to a yummy spread when entertaining alongside some salads and dips. It is easy to prepare and execute even for the novice cook and guaranteed to be loved by everyone. There is no rule for what goes into the marinade, so be creative and put your touch.

This recipe is lean, low in calories and diabetic friendly.

Servings: 4

Prep time: 10 minutes

Marinating time: 2 hours

Grilling:20 minutes

Ingredients:

1-kilogram skinless chicken breast or boneless thigh

1/4 cup yoghurt

2 cloves garlic

2 tablespoons lemon juice

1 teaspoon fresh or dried thyme

1 1/2 tablespoons Himalayan salt

1 teaspoon white pepper

1 teaspoon cardamom powder

1/2 teaspoon 7 spice

2 tablespoons tomato paste

2 tablespoons red pepper paste or 1/2 tablespoon spicy harissa paste

Method:

· Cut the chicken into 2 cm cubes (for speed of cooking) and place in a bowl.

· Crush the garlic and whisk with all the remaining ingredients.

· Fold the sauce into the cubed chicken, mix well, cover and place in the fridge to marinate for 8 hours if possible.

· When ready to cook, skewer the chicken in bamboo skewers that would fit in the size of your pan or griddle. Make sure the chicken is not compact on the skewer and if you are using a bbq, remember to presoak the skewers in water for 30 minutes to minimise the chance of them burning on the bbq.

· Oil the pan or griddle well, preferably vegetable oil, and place on medium heat, cook the skewers on each side for 1 ½ to 2 minutes until all four sides are cooked and slightly browned, don't overcrowd the pan as it will bring the temperature down. If you are not sure of the doneness, insert the tip of the knife in the chicken, and if the juices run clear, it is ready.

· Serve with Aioli / Thoumeh sauce with a side of rice or in a sandwich or with feta bulgur salad or couscous salad.

Per Serving: 249 Calories; 3g Fat (12.5% calories from fat); 48g Protein; 5g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 2648mg Sodium.