These chicken skewers are mildly flavored, light and super approachable in terms of ingredients. Dont compare the spice levels to a tikka or kabab but they are juicy and delicious especially during hot weather. A super easy recipe which is perfect for summer evenings when you don’t want to slog in the kitchen. Marinate the chicken (or use vegetables like zucchini, mushrooms or even paneer cubes) few hours ahead and grill just before serving. You can make easy sides like yogurt raita or hummus. The tawook is traditionally served with a sharp garlic sauce called toum but I make garlic yogurt instead.
The grilled juicy chicken morsels are best served right off the grill and are also amazing tucked inside pita bread or naan for a satisfying wrap or you can serve them as a side to simple pilafs or salads. I have been making these for many years and developed this recipe over years which is a huge hit with my family.
Tawook marinade is brightly flavorful with lemon and yogurt than shawarma marinade which has more of warm spices going in. I like to add a little ginger and green chilli to my marinade for added kick though traditionally paprika is used. If you do not have thyme, use dried oregano, it gives a close flavor. Use tomato puree if you dont have tomato paste. The recipe is really approachable like I said before 🙂 Use large chunks of chicken breast since they tend to dry out in the high heat of the grill. If you do not have grill, use a hot iron skillet to cook them or broil in the oven. Chicken breast cooks fast and cooks easily but also dries out easily so avoid baking in oven or cooking on slow heat(they will become watery). And as I always always point out, since the ingredients are few- try to use good quality olive oil and organic or very good quality yogurt.
1.5tsppaprika (or kashmiri chilli powder), gives the color not the heat
Salt and pepper to taste
1.5lb(750 gms)chicken breast, cut in large chunks
Oil for brushing
In a large bowl, add all the ingredients except the chicken and using a whisk, mix very well.
Before adding chicken, taste the marinade and make sure that its sharp salty. If the salt is less the chicken wont have flavor.
Add the chicken, using your hands, massage the chicken chunks well with the marinade. Cover with a cling film and refrigerate and let marinate for about 5 hours.
If using bamboo skewers, soak them in water for 40 minutes. You can use metal skewers as well.
Skewer the chicken before grilling. Brush liberally with oil. Grill on high heat for 5-7 minutes on each side. Serve rightaway.
To make garlic yogurt raita simply whisk 1 cup plain yogurt with 1 tbsp grated garlic, thin out with water as desired and add roasted cumin powder, red chilli powder, chaat masala, herbs and salt to taste. Make raita atleast an hour ahead for best flavors.
With the summer in full swing, this easy fried rice is suddenly a favorite in the house for quick meals.Combining deeply flavored,saltiness of dark soy sauce with nuttiness from sesame oil, the sweet crunch of fresh vegetables and hints of aroma from indian spices, this rice comes together in no time if you have a big rice portion leftover from last meal. The recipe can be twisted and turned to suit the occasion and the crowd you are serving to – add any assortment of vegetables (or fruits – pineapple, apricots, raisins)and any protein you like. Though a warm bowl is good on its own but I like to make hot chicken or manchurian along side sometimes for a hearty meal.Someone like me who prefers flatbreads to accompany our meals is enjoying it a lot.
I had conveniently forgotten but when WordPress wished me a lot many years to fly with them, I realized!! Four summers. It has been four years of sharing little anecdotes of my life and recipes with all of you.Sometimes I wonder how much memories from life back in India and childhood or teens could my mind still retain even though I always thought otherwise. It has been a gratifying journey so far. Thank you for the love and support.This blog has been a wonderful nook to share and connect with all you who are hungry for indian food. Thank you so much for your interest and loving my country’s cuisine.
Coming back to the recipe, I quite marvel at the brilliant concept of fried rice in asian cuisine. From Thai to Indonesian to Filipino, each fried rice is different yet wonderfully flavored. I have talked about indo chinese cuisine in my past posts and this recipe is another addition to that collection. This indian style fried rice stems from the chinese variant but the use of spices lend it notes of warmth and aromatic smokiness. I have been making fried rice for many years and have learnt a few things through trial and error. I guess this is the right post to share my little tips with you.
Ingredients (Serves 3-4)
3 tbsp sunflower oil
1 .5 tbsp pure sesame oil
3-4 fat garlic pods, finely chopped
1 Thai green chili, slit
1/3 cup red onion, finely sliced
6 scallion stalks, green & white parts chopped separately
3/4 tsp ginger, minced (adjust to taste)
2 cups shredded/julienned vegetables (I used cabbage, green&red bell pepper, blanched green beans, carrots)
3 cups cooked rice, cold
2 tsp dark soy sauce
1 tsp garam masala
scant pinch of turmeric powder
1/2 tsp freshly ground black pepper
3/4 tsp red chili flakes (adjust to tolerance)
3/4 tsp Chilli tomato Sauce (I use this, you could use ketchup or 1/2 tsp tomato paste)
Salt to taste
1/2 tbsp white vinegar (adjust to taste)
1.5 tbsp butter, melted (optional, see notes)
Adding butter at the end may seem a bit unusual, but this is a small secret I learned from the husband who makes some mean fried rice. Try it.
The rice from the this recipe has pronounced hints of ginger, you can omit or cut down the quantity if you do not like it.
You can vary the ratio of neutral oil to sesame oil based on your liking. You could even cook using either of the oils, I am just sharing the ratio that we prefer.
Add tofu, fried egg, pre cooked shrimp,chicken or any kind of protein in the recipe just at the end and warm it through with the rice.
Heat up the sunflower & sesame oils in a wide skillet or pan ( I use 12″) on medium high. Add the garlic and green chili to the oil and sauté for 20-30 seconds or so till you see tiny blisters on the chili skin. Take care that the garlic doesnt burn. Add the red onion next along with white scallion parts. Saute for 2-3 minutes on medium high till the onions soften and begin to turn light brown.At this point add the ginger along with the chopped vegetables.Sprinkle a pinch of salt and let the vegetables cook for 2-3 minutes till they are tender but not mushy and still have a bite. (This time will depend on how thick/thin you have cut the vegetables).
Next turn the heat to lowest possible on your stove and add the cold rice to the pan.Also add the soy sauce,turmeric, garam masala, red chili powder & chili tomato sauce. Toss around so that the rice is covered in all therse . Check and adjust the salt (remember that if you are adding butter at the end, it has salt too). Turn the heat to medium for a minute or so till the rice is warmed through.Do not stir too much
Put off the heat and while the rice is still warm, add the green scallion parts, vinegar, butter(if using) and chopped cilantro. Using fork or chopsticks toss around and serve immediately.