Chicken Shish Taouk with Garlic Sauce
One portion, 18 minutes, and only 8 minutes of chopping. Roughly £2.10 a portion.
Per portion
Calories from protein 22%, carbs 30%, fat 48%. Estimated from the ingredients.
Roughly £2.10 a portion.
Method
- 1
Cut a wedge from the lemon and keep it back. Mix the yoghurt, the juice from the rest of the lemon, tomato puree, paprika, cumin, garlic and oil, and coat the chicken. Marinate for at least 5 minutes.
- 2
Thread onto skewers or leave loose, and fry or grill over high heat for 8–10 minutes, turning, until charred and cooked through.
- 3
Meanwhile, mix the extra garlic through the extra yoghurt to make a simple garlic sauce.
- 4
Season to taste with salt and black pepper, then serve the chicken with the garlic sauce, warm flatbread and the lemon wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-shish-taouk-with-garlic-sauce/
