Shish Taouk/ Chicken Satay Kebabs

Mid July means plenty more days of summer grilling to enjoy.Now that summer is in full swing with the temperatures touching 90’s,I tried my hand at making these Shish Taouks/Chicken Satay Kebabs in my oven instead of standing out in the heat by the grill.
Satay or Sate is a dish of seasoned, skewered and grilled meat served with sauce.Shish Taouk is the Lebanese version of a chicken satay, where “Shish” means skewer and “Taouk” means chicken.This is a dish born out of marrying Lebanese & Indian spices together,nothing like creating new dishes blending cultures together.Having recently tasted the Lebanese version of it, was tempted to experiment a newer version of it.There is no joy like threading your summer memories on a
skewer instead of biting into chunks of chicken in a curry,making it more colorful for the children & grown ups alike.Enjoy the recipe of boneless chicken meat marinated in soy sauce mixture, thread with a few choice vegetables( what better way to tempt the children) cooked on a grill or in the oven.

Chicken Satay Kebabs/Shish Touk
Chicken Satay Kebabs/Shish Taouk

Chicken thighs- 6 pieces ( cut into small bite size pieces)
Red chilli powder- 1 tbsp
Black Pepper powder- 3/4 tsp
Mustard powder- 1/2 tsp
Ginger garlic paste- 1tsp
Soy sauce- 1 tsp
Lemon juice- 2tsp
Yogurt/Curd- 1/2 cup- to marinate
Salt- to taste
Olive Oil- to sprinkle on top
Bell peppers( color of your choice) – 1-2 cubed
( Any vegetable can be added here like carrots, mushrooms, onion slices etc)

1.Marinate the chicken after mixing all the ingredients together, in a ziploc bag & refrigerate for 2-3 hours or overnight.
2.Thread them in skewers which have been soaked in cold water for 20 minutes or so( just to avoid them from getting burnt while grilling or in the oven), then string the vegetables & the marinated chicken in the order you like & grill them gently turning sides every 15 minutes or so, when they turn darker or brownish( your preference) check for it being well cooked by tasting a piece of chicken.( usually using double skewers to thread works well when you want to turn sides while grilling since it prevents rotating of the threaded chicken to the heavier side).I used red & green bell peppers here to thread between chicken pieces, one could use mushrooms, onions or any vegetable of choice.
3.Serve with cold yogurt or any spicy sauce.
4. Makes a great picnic lunch or even just to chill out late in the evenings.Enjoy.

Note: If making it in an oven, place the skewers on a drip tray, after preheating the oven at 400 degrees for 10 minutes, then grill them for 30 minutes changing sides or rotating the skewers every 10 minutes or so, so they are evenly cooked on all sides.

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