Israeli Chicken Skewers with Tahini
An Israeli dinner sized for one person, ready in 18 minutes. About 740 kcal and 53 g protein.
Per portion
Calories from protein 28%, carbs 27%, fat 45%. Estimated from the ingredients.
Roughly £3.10 a portion.
Method
- 1
Toss the chicken with the cumin, paprika, half the crushed garlic, ¼ tsp salt and a splash of oil.
- 2
Thread onto skewers (or leave loose) and griddle or fry over medium-high heat for 8–9 minutes, turning, until cooked through.
- 3
Cut a wedge from the lemon and set aside. Whisk the tahini with the juice from the rest of the lemon, the rest of the crushed garlic, a pinch of salt and 2 tbsp water until smooth, then add more water a little at a time until it drizzles (it thickens before it loosens). A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Mix the cucumber and tomato with a squeeze of lemon and a pinch of salt.
- 5
Serve the skewers drizzled with the tahini sauce and scattered with the parsley, with the warm flatbread, the lemon wedge and the cucumber and tomato salad alongside.
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/israeli-chicken-skewers-with-tahini/
