Shish Tawook- The Perfect Recipe for the Perfect Meal
Shish tawook is one of the most popular recipes in the Middle East, and it’s no wonder why. This simple, healthy dish combines perfectly cooked chicken or beef with fresh vegetables and sumac, a spice which adds an earthy, tart taste to any meat dish. In this recipe, we show you how to make shish tawook in the oven at home using traditional recipes from the Middle East and North Africa, so you can enjoy this amazing dish without having to travel very far!
Beef or Chicken
There are a number of varieties of shish tawook (known as shashlik in certain parts of Europe) and both beef and chicken are popular meat choices. While it’s up to you, most people agree that beef is more flavourful than chicken.
Also, because beef is a fattier cut, when prepared correctly, it will be more moist than leaner meats such as chicken breast—which some may find to be a plus or minus depending on personal preference. At any rate, experiment with both meats until you figure out which one you prefer! As far as seasonings go, use your imagination.
Just remember that cumin is typically used only in Lebanon while sumac and cinnamon are staples in Arabic cuisine. As always, if you have questions about specific ingredients or seasonings feel free to ask someone who knows! It's best to stick with organic meats, as they're usually antibiotic-free and don't contain growth hormones.
If organic isn't available where you live, there are a few things you can do: look for grass fed products (these animals are raised naturally without antibiotics or hormones), opt for poultry over red meat (poultry has less fat), and/or choose fish over red meat if possible. However, try not to worry too much about finding completely organic meats; it's really difficult sometimes but do what you can!
That said, eating clean proteins and fresh veggies is definitely recommended since they tend to taste better and provide more nutrients per calorie than processed foods. Here are a few tips for preparing them:
- • Make sure all cuts of meat reach room temperature before cooking them so that you get even cooking results. For example, if you’re using thinly sliced steak, place it in the fridge at least an hour before cooking so that its temperature rises from cold to room temperature. This way all sides cook evenly.
- • Don’t overcook your meat! Cooking times vary based on thickness and size, but generally speaking you should avoid letting it sit in a hot pan for more than five minutes (three minutes max for thin cuts). Overcooked meat is tough and chewy.
To make sure that doesn’t happen, use tongs to flip frequently during cooking time. You should also make sure your pan is hot enough before adding food. If your pan isn’t hot enough yet, wait until it heats up then add oil or butter and wait another minute or two until everything starts sizzling (this means it’s ready!).
Then add your food and start flipping immediately.
- • Use a meat thermometer to check for doneness. When you’re done cooking, insert the thermometer into the thickest part of your meat and leave it in for a couple of seconds. Pull it out and read the temperature.
Your target is 160 degrees Fahrenheit (70 degrees Celsius). Ideally, you want to take your meat off the heat just as it reaches this point. Any higher and you risk drying it out. Once again, you’ll want to adjust these temperatures according to how well done you like your meat cooked.
- • Don’t forget to let your meat rest after cooking! During the resting period, juices redistribute throughout the meat. If you cut it right away, you’ll lose a lot of juice and end up with dry meat.
- • Finally, don’t over-season your meat. Most recipes call for salt and pepper but that’s about it. If you like to spice things up, add spices during the last few minutes of cooking (you can do this in a small bowl on the side), or sprinkle a bit on top after plating (but before serving). Remember that spices are very potent and can easily overpower your dish if added too early in the process.
- • Enjoy! If you follow the steps above, you should be able to make delicious shish tawook that's sure to impress. If you have a tip or trick of your own, please share it in the comments below! And if you like this recipe, please share it with your friends on Facebook and Twitter! Bon appétit! While the idea of being your own boss can be enticing, running a business comes with a unique set of challenges.
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Preparation
The first step to cooking any chicken dish is properly preparing it. Make sure you follow all of these steps to ensure that your final meal is both pleasing and healthy.
Remember, preparation is key! It’s important to marinate your chicken in a mixture of lemon juice, olive oil, salt, pepper, garlic powder and paprika for at least 30 minutes before cooking.
This will help keep your meat moist while also infusing it with flavor. After marinating, place your meat on skewers and grill until fully cooked (about 10 minutes).
Finally, serve with grilled vegetables or rice pilaf as desired. Bon appétit! I love reading how to articles, so I really enjoyed writing about how to make shish tawook. I've always wanted to learn how to cook different types of food from around the world.
So writing about shish tawook was great because it was something new and exciting for me!
I also got some good feedback from my peers which made me feel more confident about my ability as a writer.
This assignment definitely helped me improve my writing skills because I had to put myself into an audience's shoes when trying not only be informative but also fun and interesting so people would want read my post instead of another one out there.
Overall, even though I did enjoy reading other people's posts during class time, I didn't think much about if they were written well or not.
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You never know what kind of situation might arise where you need to communicate with others using words - like sending emails asking questions about assignments, making announcements over loudspeakers at work, etc.
So I'm glad we are learning about effective ways of communicating through writing now because it will come in handy later down the road! ) --First Paragraph-- Even though chicken isn't typically considered to be a fancy type of meat, it is popular worldwide because it's tasty and versatile.
Shish tawook specifically refers to a Middle Eastern dish prepared by grilling marinated pieces of boneless chicken along with onions and peppers on wooden skewers called shish.
When eating shish tawook, diners usually wrap pieces of flatbread around each skewer along with tomato slices and pickles.
Although similar dishes exist throughout Africa, Turkey and India, each country has its own version that differs slightly depending on available ingredients.
In Egypt, for example, shish tawook is served with tahini sauce, whereas in Lebanon it's often served with a yogurt and cucumber dip.
There are many different variations of shish tawook that use ingredients besides chicken. In fact, the most common variation in Egypt is lamb shish tawook.
Other recipes also include beef or fish. The word shish comes from the Turkish word çiçek, meaning flower, because the skewers used to prepare this dish resemble flowers.
Tawook means turn and twist in Arabic, referring to how you turn and twist your meat on the skewers as you eat it. -Second Paragraph- The first step to cooking any chicken dish is properly preparing it.
Make sure you follow all of these steps to ensure that your final meal is both pleasing and healthy. Remember, preparation is key! It’s important to marinate your chicken in a mixture of lemon juice, olive oil, salt, pepper, garlic powder and paprika for at least 30 minutes before cooking.
This will help keep your meat moist while also infusing it with flavor. After marinating, place your meat on skewers and grill until fully cooked (about 10 minutes). Finally, serve with grilled vegetables or rice pilaf as desired. Bon appetit!
Cooking on an open flame
Open flame grilling is where you can see everything and have complete control over your meal. There’s nothing better than that. No need to worry about flipping burgers or wondering if your chicken has been thoroughly cooked through, although it should never be pink inside.
You can do everything from steaks and burgers to kebabs on an open flame grill. However, there are a few things you want to keep in mind when cooking with fire: season your food appropriately, cook slowly over low heat and keep flammable objects away from hot coals and flames.
And if possible, don’t leave that side of beef unattended for too long—the grill master will thank you later (and so will their insurance company). For those who like a little bit more structure when it comes to preparing their meals, you might consider buying yourself a good old George Foreman Grill. It makes cooking simple, easy and safe by keeping all foods within its nonstick surface.
And while you’re at it, pick up some nonstick spray while you’re at the store—you won't regret it! If something happens and your meat sticks just add more spray until no pieces are stuck to the grill.
Then clean off excess grease after using soap and water for optimal results! This method is best used for smaller cuts of meat. Remember: what doesn’t kill you only makes you stronger!
It's worth noting that there are two kinds of charcoal - lump charcoal and briquettes. Lump charcoal burns hotter but briquettes burn longer. This can be important depending on what you're cooking (and how much time you have). Both are readily available at any store with a grill section.
Another thing to keep in mind is that when grilling, it is often best to put your meat directly over coals or flames, not above them where they will char instead of cook. This is because heat rises and falling meat grease can cause flare ups which could damage your food.
If you are cooking with a lot of grease (like if you're cooking bacon), try putting down a layer of foil before placing your meat on top so that any fat drips onto the foil and away from direct contact with your food.
This goes without saying but don't leave your grill unattended while it's on! When you leave, turn off all burners except one (the one under whatever you're cooking) and then cover everything with a lid.
If something happens while you're gone (and things do happen), fire doesn't spread as quickly without oxygen!
Just make sure there's nothing flammable nearby before leaving it alone. And remember: never use water to put out a fire unless absolutely necessary!
It'll just spread around burning fuel faster than ever before. Instead, grab some baking soda or salt from your kitchen and throw it on top of any flames. They will smother them immediately!
Lump charcoal is a little more expensive but I've found that it's worth paying extra for if you're serious about grilling - briquettes can produce an odor that lingers in food.
One last thing - once you've finished grilling, be sure to clean your grill thoroughly before storing it away so that any remaining grease doesn't cause rusting or other damage later down the line. You can find tons of tips online about how best to clean different types of grills so look around if you want more info.
Another important thing to keep in mind when cooking with fire is what type of fuel you are using. Different fuels burn at different temperatures and some are better than others at burning hotter and longer (which can affect how long you cook).
Here are some common fuels: wood, propane, charcoal and natural gas. Each has its own pros and cons so do some research on each one to see which would work best for your needs!
If something happens while you're cooking with fire (and it will), don't panic! Your first instinct might be to throw water on it but as we already discussed, that's not going to help much! Instead, grab a baking soda or salt from your kitchen and throw it on top of any flames. They will smother them immediately!
Serve with rice and vegetables
For a complete meal, serve your Shish Tawook with a bowl of rice and a side of vegetables. Plain white rice is always a good choice, as it provides just enough carbs to provide energy without becoming full after just one serving.
Try mixing up some sautéed or roasted veggies (eggplant, peppers, zucchini or whatever else you like) with olive oil and tomato sauce. You could also try making cucumber salad as an appetizer; you’ll satisfy your taste buds while also adding another nutrient rich food to your meal.
Make sure you have all of these foods on hand so that when it comes time to cook your Shish Tawook you can simply plate everything together for an elegant but healthy feast!
The most important part of cooking shish tawook is having fresh ingredients: Remember that no matter how much preparation you do beforehand, if your ingredients aren’t fresh then they won’t produce high quality results.
When shopping for ingredients, be picky about what you buy. If something looks old or smells funny then don’t use it!
Fresh ingredients are not only better tasting but they also make better looking meals. Avoid wilted leaves in your salads and browning edges on your meats—all signs of an ingredient past its prime—and keep things looking neat by planning ahead whenever possible.
It may take a little extra effort now, but later you will be glad you did! Finally, once you’ve made your dish remember to let it sit for at least 10 minutes before digging in.
Cooking causes meat proteins to shrink and stiffen which makes them easier to chew. If you immediately eat a piece of chicken right off the grill then you will end up chewing harder than necessary and getting less flavor out of each bite.
As your dish sits, proteins relax back into their original shape making them more tender and flavorful when finally consumed. This simple trick allows diners at restaurants enjoy more tender meat and thus allows chefs everywhere to showcase their skills!
So wait at least 10 minutes before diving in and you’ll find yourself enjoying a meal that tastes even better than it looks. After eating your perfect Shish Tawook meal, don’t forget to wash it down with an iced tea.
Because tea has natural antioxidants, drinking iced tea after a big meal reduces inflammation in your stomach lining and prevents heartburn from occurring.
With reduced inflammation there is less pain and discomfort associated with overeating and you can feel confident knowing that consuming excess calories doesn’t have to come at the cost of feeling uncomfortable afterwards!
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Enjoy!
Chicken shish tawook is one of my favorite Middle Eastern dishes. It’s simple to make and yet it tastes great! For those who don’t know, chicken shish tawook is basically pieces of chicken that are grilled with onions and garlic (and other spices, depending on where you get your recipe).
It is usually served as a wrap or in a pita bread, but can also be eaten on its own. It’s not always easy to find how to make Chicken Shish Tawook in English, so I took it upon myself to translate my mom’s recipe into English so everyone can enjoy it!
My version has a few extra ingredients than most recipes out there, but it really makes all the difference in taste! So without further ado...here’s my step by step guide to making Chicken Shish Tawook. Let me know what you think!
Enjoy
Now go ahead and follow these steps below, but don’t forget to drop me a comment when you try it! Also keep an eye out for more Arabic food recipes coming soon from MFO!
Toast both sides of a piece of flatbread under a griller until light brown. Turn off heat and then add 1 tablespoon [1/2 cup] butter onto griller while flatbread is still warm. Place 2 garlic cloves onto melted butter, turning once during cooking time (3-5 minutes) until golden brown.
Remove from heat and set aside. Heat up a frying pan on medium high with 2 tablespoons [1/4 cup] olive oil. Cut chicken into strips, season with salt and pepper, stir fry for 3-4 minutes or until no longer pink inside. Remove from pan and set aside in a bowl.
Add onion to same pan used to cook chicken and sauté on medium high heat for 3-4 minutes or until soft but not caramelized yet; stir occasionally to prevent burning. Add garlic to same pan used to cook chicken; stir constantly for 30 seconds or so before adding spices (cumin powder, coriander powder, turmeric powder).
Stir constantly while adding spices as it will burn easily if you don’t! Once spices are added, stir frequently for another minute or two. Then add chicken back into pan along with juices that have accumulated in bowl.
Sprinkle chopped parsley over top and mix well. Cover pan with lid and turn down heat to low. Simmer for 5 minutes or until all liquid has evaporated (don’t forget to turn off stove!).
Once done, remove lid and add lemon juice over top along with any other optional ingredients like hot sauce, etc...and mix well one last time before serving immediately! Enjoy :
*Note: If your pan isn’t big enough to fit everything together at once, simply cook everything in batches and assemble just before eating*
