Shish Taouk / Chicken Kebabs Recipe
Serves 4-6
Here is a superb minor departure from shish kebab, which you can likewise get ready with drumsticks or chicken wings.
Fixings
800g boneless chicken meat (both white and dim) , cut into pieces around 3 cm squared
6-8 garlic cloves, pounded
2 tbsp additional virgin olive oil
Juice of 1 lemon, or to taste
1 tsp Adonis Shish Taouk Spices
Ocean salt
1 huge pita bread, opened at the crease
10 huge cloves garlic, cleaved coarsely
Ocean salt
100 ml sunflower oil
100 ml additional virgin olive oil
3-4 tbsp full fat yogurt (labneh)
1 medium potato, bubbled and crushed
1 huge pita bread, opened at the crease
Cooking directions
Blend every one of the elements for the marinade together in a huge blending dish. Include the chicken. Blend in well. Give it a chance to marinate for around 2 hours.
Put the cleaved garlic and somewhat salt in a mortar and pound with a pestle until decreased to a fine glue. Shower in the oil gradually, mixing always as though you were making mayonnaise. You should wind up with a plunge with a consistency that is somewhat looser than mayonnaise. On the off chance that you discover the plunge excessively solid, include stressed yogurt or pureed potatoes or a mix of both. You can likewise make the plunge in a nourishment processor on the off chance that you have a sufficiently little bowl for the sums given above.
Turn your flame broil on to most extreme warmth or set up a charcoal fire-the last being an unparalleled method to barbecue the meat.
String approach amounts of chicken 3D squares onto 8-12 long metal sticks. Dont pack the pieces excessively near each other to enable them to cook equally. Flame broil for 5 minutes on each side, or until done to your loving. Mastermind the two layers of pita bread one over the other. Slide the chicken kebabs off the sticks onto the bread. Serve quickly with the garlic plunge.
Here is a superb minor departure from shish kebab, which you can likewise get ready with drumsticks or chicken wings.
Fixings
800g boneless chicken meat (both white and dim) , cut into pieces around 3 cm squared
6-8 garlic cloves, pounded
2 tbsp additional virgin olive oil
Juice of 1 lemon, or to taste
1 tsp Adonis Shish Taouk Spices
Ocean salt
1 huge pita bread, opened at the crease
10 huge cloves garlic, cleaved coarsely
Ocean salt
100 ml sunflower oil
100 ml additional virgin olive oil
3-4 tbsp full fat yogurt (labneh)
1 medium potato, bubbled and crushed
1 huge pita bread, opened at the crease
Cooking directions
Blend every one of the elements for the marinade together in a huge blending dish. Include the chicken. Blend in well. Give it a chance to marinate for around 2 hours.
Put the cleaved garlic and somewhat salt in a mortar and pound with a pestle until decreased to a fine glue. Shower in the oil gradually, mixing always as though you were making mayonnaise. You should wind up with a plunge with a consistency that is somewhat looser than mayonnaise. On the off chance that you discover the plunge excessively solid, include stressed yogurt or pureed potatoes or a mix of both. You can likewise make the plunge in a nourishment processor on the off chance that you have a sufficiently little bowl for the sums given above.
Turn your flame broil on to most extreme warmth or set up a charcoal fire-the last being an unparalleled method to barbecue the meat.
String approach amounts of chicken 3D squares onto 8-12 long metal sticks. Dont pack the pieces excessively near each other to enable them to cook equally. Flame broil for 5 minutes on each side, or until done to your loving. Mastermind the two layers of pita bread one over the other. Slide the chicken kebabs off the sticks onto the bread. Serve quickly with the garlic plunge.
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