Homemade Chicken Shish Tawook — a tried and guaranteed recipe from the Shou Tabkhin Al-Youm kitchen

Ingredients:

1 kg boneless, skinless chicken breasts

A pinch of ground red pepper or paprika

1 tbsp mustard

4 tbsp yogurt

Salt

A pinch of shish tawook spice mix or chicken seasoning

A pinch of hot red chili powder

1 tbsp pepper paste

1 tbsp tomato paste

2 colored bell peppers (green and red)

1 cup canned mushrooms

2 tbsp olive oil

Method:

Wash the chicken well with salt, lemon and a little tahini.
Place the chicken in a colander to drain, then cut into medium-sized cubes and mix with the spices, pepper paste and tomato paste.
Let the chicken cubes marinate in the seasoning for at least two hours in the refrigerator.
In the meantime, soak or wash the wooden skewers for grilling, or use metal skewers suitable for the oven.
Wash the mushrooms and peppers and cut the peppers into large squares.
After the marinating time, thread the chicken onto the skewers, placing mushrooms and pepper pieces between the chicken pieces.
In a deep, slightly high-sided oven dish, pour a little water and place the skewers above it so the chicken cooks without drying out from the steam produced by the water in the dish.
Place the tray and skewers in a preheated oven at 180°C (356°F) for 15 minutes, turning so the chicken cooks through and browns evenly on all sides.

This tried-and-true shish tawook recipe is from the Shou Tabkhin Al-Youm kitchen

Homemade Chicken Shish Tawook

Prep checklist