Shish Tawook with Coleslaw
This recipe is for Syrian shish tawook marinated with yogurt, garlic, pepper paste, tomato paste, spices, lemon juice, olive oil, and lemon zest. It is then left in the refrigerator for at least 5 to 6 hours and cooked in a hot skillet with ghee or oil, uncovered. It is served with coleslaw made with cabbage, carrots, mayonnaise, yogurt, vinegar, and sugar after resting in the refrigerator for at least 1 hour. The video adds serving suggestions such as bread, hot sauce, mayonnaise, pickles, onion, pepper, potatoes, and toum (garlic sauce).
Marinated chicken skewers served with coleslaw.
Like grilled chicken kebabs with cabbage salad.
Marinate the chicken well so it stays tender after grilling.
Ingredients
- 1/2 tsp Cardamom
- 2 tbsp Ghee or oil for frying
- 1/2 cup Yogurt for the coleslaw salad
- a little Onion
- a little Pepper
- a little Hot sauce
- a little Mayonnaise for serving
- 1 piece Potato
- 1 piece Pickle
- a little Toum (garlic sauce) for serving
- according to serving preference Bread
- as desired Mushrooms
- instead of ghee Lamb tail fat
Instructions
- Cut 1 kg of chicken breast on a cutting board into large cubes so the chicken stays tender and retains its juices.
- Place in the blender: 4 tbsp yogurt, 8 cloves garlic, 1 tbsp pepper paste, 1/2 tbsp tomato paste, 1 tsp salt, 1 tsp dried coriander, 1/2 tsp cardamom, 1 tsp paprika, 1/2 tsp ginger, 1/2 tsp white pepper, the juice of 1 lemon, and 1 cup olive oil.
- Blend the marinade ingredients well until the consistency becomes thick.
- Finely grate the zest of 1/2 lemon over the marinade in the bowl, without reaching the white part.
- Place the chicken pieces in the marinade bowl and rub them well with the marinade until fully coated.
- Cover the chicken bowl and refrigerate for no less than 5 to 6 hours.
- Shred 1/2 head of cabbage and 2 carrots into a large bowl to prepare the coleslaw.
- Place in the bowl for the coleslaw dressing: 1 cup mayonnaise, 1/2 cup yogurt, 3 tbsp apple cider vinegar, and 1 tbsp sugar.
- Mix the coleslaw dressing well in the mixing bowl until the sugar dissolves.
- Pour the coleslaw dressing over the cabbage and carrots in the bowl, then gently mix the ingredients without squeezing them.
- Refrigerate the coleslaw for no less than 1 hour before serving.
- Thread the marinated chicken pieces lengthwise onto wooden skewers. On some skewers, a little onion and a little pepper can be added between the pieces.
- Heat a skillet over the heat, then add 2 tbsp ghee or oil for frying.
- Place the shish tawook skewers in the hot skillet so they retain their juices.
- Press down on the shish tawook skewers from above in the skillet while cooking to improve browning.
- Cook the shish tawook skewers in the skillet for 3 minutes, then turn them to the other side.
- Continue turning them in the skillet until the skewers are cooked on all sides, without covering the skillet.
- Serve the shish tawook hot with coleslaw.
- Shish tawook can be served in bread with a little hot sauce, a little mayonnaise, a little pickle, a little onion, pepper, potato, and toum (garlic sauce) for serving.