Grilled Sumac Chicken - Middle Eastern Cuisine

Sumac is a very unique spice- there is nothing else like it, and it’s hard to substitute because nothing else really comes close in terms of flavor. It's traditionally used in Middle Eastern cuisine, added to everything from meat rubs and kebabs,  to yogurt dips giving dishes a unique brightness, flavor and color. 

Serves 4
Ingredients

2 Chicken Thigh and Leg with skin
2 Tablespoons Heaped  Lemon Juice
1 Teaspoon Heaped Sumac
2 Tablespoon Olive Oil
1 Teaspoon Level Salt
1/2 Teaspoon Ginger Garlic Paste

Method
Wash and pat dry the chicken with a kitchen towel. Give slits on the thigh and leg. I, have given the cut by lifting the skin and on the flesh.

Mix all the  ingredients well, apply this paste to the chicken legs and rub it into the cuts also well. Cover and keep it to marinate at least for 4 hours. I kept it overnight in the refrigerator.  Next day, heat a grill pan , place the chicken into the pan on high flame brown it on both sides, then add the remaining marinade,. cover the pan and cook on low flame till the chicken is done. 

When the chicken is done open the pan and again on high flame dry up all the marinade so that the chicken get the color.  Before serving take a aluminium foil and wrap it round the later part of the leg.

Serve with sumac flavored potato wedges or sauted peppers or with a rice pulao and a leafy green salad. . This Grilled Sumac chicken is juicy, flavorful and delicious... so very yum..

My Notes 
A whole chicken is quartered. You can also use skin on, bone in chicken thighs or breasts for this too…just remember to adjust cooking time.

The chicken with skin when grilled remains juicy, hence,  would suggest that you use it with the skin.

Labels : Chicken, Kebabs, Sumac, Grilled, Middle Eastern, Healthy, Gluten free

Cheesy Chicken Patties

These are so simple and easy to make.  If you are having a party prepare it in advance and freeze them.  Serve them as starters / appetizers, they are so yum.

Ingredients

2 Chicken Breast - about 300 gms
1 Teaspoon Ginger Garlic paste
3 - 4 Green Chilies - ground to paste
½ Teaspoon Salt
½ Teaspoon Black Pepper Powder
Potatoes (boiled, mashed) 1/2 kg
Cheese (grated) 1 cup
½ Cup Coriander Leave 1/2 cup
1 Teaspoon Chaat Masala
2 Eggs
2 Cups Corn Flakes Crumbs- crushed

Method

Boil chicken breast with ginger, garlic, green chilly paste, salt and pepper, add half cup water, cook  till chicken is tender and water dries completely.  Then shred the chicken very thinly with a fork.

Then take the shredded chicken into a bowl, add boil and mash potatoes to it with grated cheddar cheese chopped coriander chilies, chat masala, mix all very well,

make into small portions, then form like patties

Dip each patties in egg,  coat with corn flakes crumbs.  Then keep these in the refrigerator covered at least for a hour to chill.

Heat oil in a deep frying pan and fry on medium high flame till golden. 

 Enjoy with sauce to your choice.

Labels: Starters, Kebabs, Chicken, Party pleasers, Kids delight

Lebanese Shish Tawook / Chicken Kabob

This month in Mena's Cooking Club, I am travelling to Lebanon our host Sarah choose this recipe. Have you been there! I have not, but that's the advantage of blogging, you still get to enjoy world's cuisine in your home kitchen.

In Lebanon, Shish Tawook can be found in most fast food restaurants.  It is usually ordered as a sandwich of grilled chicken rolled in a “pita” bread with some Lebanese Garlic Sauce called Toum and some salty pickles, fries. It can also be served in a plate with a side of rice and grilled veggies. As I was surfing found that there are different recipes, some using yogurt or tomato paste. Though is popular all over Lebanon and each family has their own recipe. Does any one know what the word tawook mean?. Well, let me tell you. Tawook is a variant on the Turkish word tavuk, meaning chicken. So shish tawook means chicken skewers, Shish tawook is typically eaten with garlic paste toum. When I was going to many recipes, found that hardly any spices are used. Was very curious to know how it would taste. But let me tell you this is has an awesome taste. My daughter enjoyed this. But you must make the Toum cause it enhances the taste of tawook.

My today's post I dedicate to Noor who  initiate's  the monthly challenges.  In spite if not being well and dealing with injury pain, she still continues to organize this challenge for us.  Noor, thank you and you are always in my prayer, get well soon.

Ingredients

500 Grams boneless chicken breast - cut into cubes
2 Tablespoons Lemon juice
1/2 Teaspoon Lemon rind
5 cloves of Garlic -  crushed
3 Tablespoons Yogurt
3 Tablespoons  Olive oil
1 Tablespoons Apple Cider Vinegar
1 Teaspoon Pepper powder
1/4 Teaspoon Ginger paste
1/4 Teaspoon Oregano
1/4 Teaspoon Paprika
3/4 Teaspoon Salt or to taste

1 Long Black Brinjal - cut into thick roundels 

1  Green Capsicum - cut into big cubes
Lebanese Garlic Paste / Toum (see recipe below) to be served with Shish Tawook

Method

Marinating the Chicken

Marinate the chicken breast chunks for at least 4 hours, but preferably overnight in the fridge. The longer they marinate, the juicier and more flavorful they are. Right before grilling, skewer the chicken. Mix all ingredients well together while rubbing the chicken. Place in a container, cover, and let it marinate in the fridge (I left it overnight). An hour before grilling I marinated the veggies along with the chicken and kept aside.

Grilling the Shish Tawook

Soak the bamboo skewers in water for half an hour at least. 

The longer you marinate the chicken the quicker it grills. Grill on medium heat between 18 - 20 minutes max. Heat a grill pan on medium heat.

Skewer the chicken and veggies right before grilling.   

As soon as you remove them from the grill, place them in a big warm pot, place the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)

Lebanese Garlic Sauce called Toum
Garlic sauce is made like mayonnaise and a lot of fresh garlic is added in the process. A simpler way of doing this is to use ordinary mayonnaise and add lots of fresh crushed garlic.

Ingredients
1 Clove Garlic - peeled and chopped
1 Egg
1/2 Cup Vegetable oil / I use olive oil

1/2 Teaspoon Lemon juice

1/2 Teaspoon  White Vinegar

1/4 Teaspoon Salt

1/2 Teaspoon Sugar

1/4 Teaspoon Mustard paste ( Optional)  - I used it.

Method
Place all the ingredients in a bowl except the oil and blend well, then as you are blending  pour the oil gentle in a thin stream  (like a trickle) till the thick.  The Garlic Toum is ready. 

Serve and enjoy with Shish Tawook.

Labels:  International Cuisine, Mena Cooking Club, Starters, Kebabs, Lebanese, Chicken, Garlic, Sauce 

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Mutton Kebabs

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main course meal. Serve them with Mint Chutney.

Ingredients for Kebabs
1/2 kg Mutton Mince – chicken or beef can also be used
2 Medium size Onions
3 Tablespoons Coriander, finely chopped
4 Green Chilies finely chopped
1 Teaspoon Turmeric powder
1 Teaspoon Ginger  finely chopped

1 Teaspoon Garlic finely chopped
2 Whole Dry Red Chili

1 + 1 Egg
1 Teaspoon Garam Masala
A juice of a Lemon
2 Slices of bread- powdered in a mixer

Salt – to taste
Bread Crumbs as needed
Oil – for pan frying

Method
Wash and drain mince squeeze it, remove the any excess water.

Take the mince in a pressure pan add the whole dry red chili chopped in small pieces, turmeric powder and salt to taste, take 2 whistles without adding any water. When cooled check if there is any water then on high flame dry the mince, then grind it to a fine paste.

In a another kadai heat a teaspoon oil add the onion and ginger-garlic and fry till light pink, cool this mixture. 

In a bowl put the mince the onion mixture, coriander leaves, green chillies, garam masala, an egg, bread powder and the juice of the lemon and mix well. Cover the bowl with a cling film and place in the fridge for hour. 

After an hour take the mixture from the fridge, if the mixture seems to “wet” to hold the shape of the kebab, bread crumbs can be added to absorb the moisture. Take each portion and form it into a long sausage-like kebab while pressing on to a wooden skewer. Do this till the mix has firmly adhered to the skewer.  

Oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.

Lighlty beat an egg dip the Kebabs in egg and then in breadcrumbs, pat them with your hands lightly.   

Heat a little Oil in a skillet.  Place all the skewers,  brown the kebabs on one side, then flip them over and brown on the other side. 

These can be grilled - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
Serve hot with Mint Chutney.

I made some round to make Burgers and skewer ones put them into the wraps.  

Tip –
If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.

Labels: Mutton, Starters, Kebabs 

Spicy Fried Chicken Twister

These are great party pleasures. You can make them well in advance and deep freeze them for party. I usually make these twisters of 4 chicken breast and freeze them for any time use. They stay very well for a long time, like the package ones that you get in supermarkets. Any time you wish to use remove them from the freezer and fry them immediately in hot oil.

Ingredients for marination
2 Boneless chicken breast
1 Teaspoon Salt
1 Teaspoon Pepper powder
1 Teaspoon Paprika or Chilly powder
1 Tablespoon Chilly Garlic sauce 1 Tablespoon Chilly sauce

Ingredients for batter

4 Tablespoon Self raising flour
2 Tablespoon Corn flour
¼ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chili sauce
¼ Teaspoon Baking powder
Chilled water to make batter
1 Cup Corn crumbs OR Bread crumbs
Oil for frying

Method

Wash the chicken breast and pat them dry with a paper towel or kitchen towel then cut them in strips each 4 inch long. 

Marinate chicken strips with salt, pepper, paprika, chilly garlic sauce, chilly sauce for at least 30 minutes. Keep aside.


For the batter:

In a bowl add all the dry ingredients except the crumbs, add chilled water little by little to make a thick batter. Then dip each chicken strip in batter then roll in the crumbs and keep aside.

Heat oil in on medium flame fry each strip till done. Serve hot with any chutney or sauce. I used them to make wraps. These are also good to serve as party pleasures.

Labels: Chicken, Starters, Kebabs