Wednesday, April 30, 2008

Shish Taouk (Lebanese Chicken Kebab) *

I hope I am not offending any Lebanese person by calling this chicken Shish Taouk. I meddled a bit with the basic recipe, but only to improve it ;-)
We ate it with Pita bread (recipe will follow in another post), but this chicken can also be appreciated with only a yoghurt sauce of your choice and vegetables, or skewered for a great barbecue dish.

Shish Taouk, serves 2-3
- 500gr boneless chicken legs, in bits of about 5cm
- 3 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, mashed
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper

Aubergine and yoghurt sauce
- 1 medium sized aubergine (or 2 small japanese ones)
- 1/2 clove garlic
- 1/4 of a small onion
- about 4 tablespoons plain yoghurt
- 2 teaspoons Tahini (sesame paste) - optional
- a few drops of lemon juice
- a few blades of Italian parsley (or regular parsley), chopped
- salt, pepper

- Pita bread, tomato, cucumber, salad leaves....

In a deep dish, mix all ingredients for the Shish Taouk, cover with cling film and marinate in the fridge for at least 6 hours to get the best flavour out of the chicken.

To prepare the aubergine sauce:
Wash the aubergine and remove the end bit. Poke a few holes with a fork, put it on a tray overlaid with cooking paper, and bake it in the oven at 200 degrees for about 45 minutes (it will wrinkle up). When it is cooked, cut it in half lengthwise and scrape the pulp with a knife. It should come off easily.
Put the pulp in a blender together with garlic, onion, Tahini, lemon juice, and blend everything.
Add this preparation to the yoghurt, mix in the parsley and adjust the taste with salt and pepper. Reserve.

There are several ways to cook the chicken. The best one is on a barbecue, if you are lucky to have one (it's a great summer dish). Alternatively, you can just use a frying pan and brown the meat for a few minutes, or grill it in the oven, or broil it.
Open the pita bread and stuff it with chicken, chopped vegetables and aubergine sauce. Yummmiiee...


J'espère ne fâcher personne en appelant ce poulet Shish Taouk. J'ai un peu modifié la recette, comme d'habitude, mais la base est la même. On peut remplir des pains Pita (la recette pour bientôt) avec ce poulet et faire des kebabs. On peut également en faire des brochettes ou le déguster grillé avec une sauce au yahourt et des légumes frais.

Shish Taouk, pour 2-3 personnes
- 500gr de hauts de cuisses de poulets, sans os, en morceaux d'environ 5cm
- 3 c.soupe de jus de citron
- 2 c.soupe d'huile d'olive vierge de bonne qualité
- 3/4 c.café de sel
- 1/4 c.café de poivre
- deux gousses d'ail ecrasées
- 1/4 c.café de cannelle
- 1/4 c.café de quatre-épices
- 1 c.café de curcuma
- 1/2 c.café de piment de cayenne

Sauce à l'aubergine et au yahourt
- une aubergine de taille moyenne (2 petites au Japon)
- 1/2 gousse d'ail
- 1/4 d'un petit oignon
- environ 4 c.soupe de yahourt nature
- 2 c.café de Tahini (pate de sésame) - facultatif
- quelques gouttes de jus de citron
- quelques brins de persil plat, ciselé
- sel et poivre

- Pain Pita, tomates, concombre, feuilles de salade....

Dans un plat creux, mélanger tous les ingrédients du Shish Taouk, couvrir avec du film alimentaire et laisser mariner au frigo pendant au moins 6 heures.

Pour la sauce:
Laver l'aubergine et enlever la queue. Faire quelques trous avec une fourchette et la cuire au four à 200 degrés pendant environ 45 minutes, jusqu'à ce qu'elle soit bien froissée. La couper ensuite en deux dans la longueur et retirer la pulpe avec un couteau.
Mettre la pulpe dans un mixeur avec l'ail, l'oignon, le Tahini, le jus de citron, et mixer. Ajouter cette préparation au yahourt, ajouter le persil et assaisoner avec sel et poivre.

Pour cuire le poulet l'idéal serait d'utiliser un barbecue (c'est un plat parfait pour l'été). Autrement on peut simplement le faire sauter dans une poêle à frire avec un peu d'huile d'olive, ou bien utiliser le grill du four.
Pour les kebabs, remplir les pains Pita de poulet, tomates, concombre, salade, et sauce. Enjoy!


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