Shish Taouk (Chicken Skewers)

Shish Tawook, a popular dish in Middle Eastern cuisine, is enjoyed widely in Egypt. This healthy kebab consists of marinated chicken skewers infused with robust flavors. The simple marinade uses a blend of spices and yogurt, creating moist and tender chicken that embodies the essence of authentic Middle Eastern food. Typically served with pita bread, salads, or pickles, it’s a versatile delight.

Often known as Shish Taouk or Tawouk, this dish has its origins in Lebanon but has become a staple in Egyptian households. The combination of seasoning gives it a unique and complex flavor, making it a crowd-pleaser at gatherings. These chicken skewers also make for a quick and easy meal, without sacrificing the traditional taste we adore.

Ingredients

2 tablespoons yogurt
3 tablespoons tomato sauce
2 tablespoons vegetable oil
Juice of 1 lemon
Zest of 1 lemon
1 large garlic clove, crushed
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground dry coriander
1/2 teaspoon black pepper
1/4 teaspoon ginger powder
2 chicken breasts, cut into large cubes
Colored bell peppers, cut into chunks
Wooden or metal skewers

Preparation

In a food processor or blender, add 2 tablespoons of yogurt, 3 tablespoons of tomato sauce, 2 tablespoons of vegetable oil, juice of 1 lemon, zest of 1 lemon, and 1 large crushed garlic clove.
Add 1 teaspoon of salt, 1/2 teaspoon of paprika, 1/2 teaspoon of ground dry coriander, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ginger powder to the blender.
Blend the ingredients until they form a smooth, rich sauce.
Pour the marinade over the chicken cubes and mix until all chicken pieces are well-coated.
Cover the marinated chicken with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Skewer the chicken cubes, alternating with chunks of colored bell peppers.
Preheat an electric grill to high heat.
Grill the skewers for about 4 minutes per side, turning until the chicken is cooked through and has a golden, caramelized exterior.
Serve hot with your choice of sides like pita bread, green salad, or fried potatoes.

Did you know?

Shish Tawook is not just a Lebanese favorite but has also found a special place in Egyptian cuisine. The word “shish” means skewer in Turkish, and “taouk” is derived from the Arabic word for chicken. This delectable dish is known for its nutritional benefits due to the use of healthy ingredients like yogurt and spices, which provide both protein and essential vitamins.

This method of marination was historically used to tenderize tough meat cuts and infuse them with flavor before the advent of modern refrigeration. Lemons, in particular, play a crucial role in breaking down the fibers in the chicken, resulting in tender and flavorful kebabs. The addition of spices not only enhances taste but also provides antioxidants.

In Egypt, it’s common to serve Shish Tawook with a side of “Baladi” bread, a type of flatbread, and a variety of dips like tahini or baba ganoush. This makes it a versatile dish perfect for family meals or special occasions. So next time you’re looking for an easy, delicious, and authentic meal, give Shish Tawook a try!

Molokhia (Egyptian Soup)

Sure, here is your text with the keyword incorporated as requested:—Enjoyed by Egyptians for centuries, molokhia, also known as Egyptian spinach soup, has not only served as a comforting meal but also as a nutritious powerhouse.

The blend of chicken and a mix of fresh or frozen molokhia creates a fragrant and deeply flavorful soup ideal for family gatherings, showcasing the warming hospitality of Egyptian culture.

Ingredients

1 L water
2 bay leaves
3-4 whole cardamom pods
1 tomato, quartered
1 onion, quartered
1.2 kg chicken, cut into large pieces
400 g molokhia leaves (fresh or frozen)
Salt, to taste
Black pepper, to taste
1 tbsp ghee or butter
8 garlic cloves, chopped
1 tbsp ground coriander
1 tsp sugar

Preparation

In a large pot, bring 1 liter of water to a boil.
Add 2 bay leaves, 3-4 cardamom pods, 1 quartered tomato, and 1 quartered onion to the boiling water.
Add the chicken pieces to the pot and cook until tender, about 20-30 minutes.
Remove the chicken pieces, debone them, and return the meat to the soup. Simmer.
Season with salt and black pepper as needed.
Add the molokhia leaves to the simmering soup. Stir to prevent clumping.
Add 1 tsp sugar to maintain the green color of the molokhia.
Heat 1 tbsp of ghee or butter in a pan. Add the chopped garlic and sauté until golden.
Stir in 1 tbsp ground coriander and sauté until fragrant. Add a pinch of salt.
Mix the sautéed garlic mixture into the molokhia soup.
Let the soup heat through without boiling. Serve hot with rice or bread.

Did you know?

Molokhia has historical roots dating back to ancient Egypt, where it was not only a staple food but also revered for its supposed medicinal properties. The leaves are rich in vitamins A and C, along with minerals like calcium and iron, making it a nutrient-dense addition to diets. Interestingly, while molokhia is primarily known as a soup ingredient in Egypt, other cultures use the plant in various ways—such as the Arabian Peninsula, where it’s often sautéed or stewed.

If you’re exploring vegan options, molokhia can be easily adapted; avoid using chicken and use vegetable broth instead. The leaf itself is naturally low in calories but high in fiber, making it an ideal addition to a balanced diet. Its gel-like texture, when cooked, lends a unique consistency to dishes, and its mildly bitter taste pairs wonderfully with the smokiness of coriander and garlic.

Whether fresh, frozen, or even dried, molokhia remains one of the best greens to incorporate for both its health benefits and its deep cultural significance.—

Chicken Tabbouleh

Lebanese chicken tabbouleh, a traditional dish rooted in Middle Eastern cuisine, combines the zesty flavors of lemon and garlic marinated chicken with a fresh, herbaceous tabbouleh salad. This vibrant dish reflects centuries of culinary heritage and remains a favorite in Lebanese households. It’s renowned not only for its tantalizing taste but also for the cultural significance it holds.

Tabbouleh, also spelled as tabouli, has gained international popularity for its simple preparation and nutritional benefits. Often enjoyed as a side salad, its bright flavors from parsley, mint, tomatoes, and lemon juice make it the perfect accompaniment to the juicy, flavor-packed chicken in this recipe. Traditionally, bulgur is used, but for convenience, we will use couscous.

Ingredients

Chicken Marinade

8 cloves of garlic
125 ml (½ cup) lemon juice
30 ml olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp cracked black pepper
½ tsp dried chili flakes
Few sprigs of thyme or 1 tsp dried thyme leaves
4 bay leaves
1 tsp salt
6 chicken drumsticks (can also use thighs or wings)

Tabbouleh Salad

300 grams (2 cups) couscous
Light pinch of salt
Glug of extra virgin olive oil
Boiling water (sufficient to cover couscous)
1 cucumber
5 Roma tomatoes
1 medium red onion
1 large bunch of parsley
30 mint leaves
Juice of 1-1½ lemons
Extra salt to taste

Preparation

Peel and blend 8 cloves of garlic. Add 125 ml lemon juice and blend until smooth.
Mix in olive oil, smoked paprika, ground cumin, ground coriander, black pepper, chili flakes, thyme, bay leaves, and salt to the garlic and lemon mixture.
Slash the chicken pieces slightly to help the marinade penetrate, then divide them into two Ziploc bags.
Distribute the marinade evenly between the bags, seal, and refrigerate for 4 hours or overnight.
Preheat the oven to 190°C (375°F). Place marinated chicken on a tray, season with additional salt, and roast for 45 minutes, flipping halfway through.
Prepare the couscous with a pinch of salt and glug of olive oil. Pour boiling water to cover, stir, cover, and let sit for 20 minutes.
Meanwhile, finely dice the cucumber, tomatoes (removing seeds), and red onion. Roughly chop parsley and mint.
Fluff the couscous, cool slightly, and mix with diced vegetables, herbs, lemon juice, and extra salt to taste.
Once chicken is cooked, deglaze the cooking tray with hot water to make a pan sauce.
Serve the chicken atop the tabbouleh, drizzling with the pan sauce for extra flavor.

Did you know?

Tabbouleh (also known as tabouli) is thought to have originated in the mountains of Lebanon and Syria more than 2,000 years ago. It is traditionally made with bulgur wheat, which sets it apart from Moroccan couscous salads often using semolina.

Despite these subtle distinctions, Middle Eastern countries like Egypt, Turkey, and Syria share similar versions of this salad, highlighting regional variations. The term “tabbouleh” comes from the Arabic word “taabil”, meaning “to season” or “to spice,” reflecting its robust, fresh taste.

The inclusion of herbs like parsley and mint not only adds vibrancy but also packs in numerous health benefits, including high antioxidant content and vitamins K and C. Moreover, tabbouleh is relatively low in calories, making it an easy and delicious way to boost vegetable intake.

It’s an authentically Lebanese dish that bridges culinary practices across the Middle East, showcasing the rich history and tradition of Arabic cuisine in a refreshing and simple prep method. Whether in a quick everyday meal or as a grand dish for special occasions, tabbouleh holds a timeless appeal that continues to captivate palates worldwide.

Egyptian Baked Potatoes

Egyptian baked potatoes, also known as Sanyet El Batates, are a staple in many Middle Eastern households. This dish combines the hearty flavors of chicken and potatoes with a symphony of spices, offering a heartwarming, comforting meal. Often served during family gatherings, it’s loved for its rich, aromatic profile.

The simplicity of the ingredients highlights the dish’s beauty. With basic pantry staples and fresh vegetables, Sanyet El Batates delivers a satisfying, flavorful experience. The roast chicken and casserole style bake create a nutritious, flavorful meal that’s easy to prepare, making it a favorite in Egyptian cuisine.

Ingredients

2 kg potatoes
3-4 tomatoes
2 onions
1 green pepper
1 red pepper
1 hot green pepper (optional)
1 head of garlic
1.5 kg chicken (whole or cut into pieces)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon black pepper
1 tablespoon Arabic spice mix
1 tablespoon olive oil
1 sprig of rosemary (optional)

Preparation

Preheat your oven to 200°C (392°F).
Slice the potatoes, tomatoes, and onions into medium-thick slices.
Chop the green, red, and hot green peppers (if using) into strips.
Mash the garlic slightly to release its flavor.
In a large bowl, mix the sliced vegetables with salt, cumin, coriander, black pepper, and the Arabic spice mix.
Place the chicken pieces over the vegetables, ensuring they are well-seasoned by the spice mixture.
Add the olive oil and the rosemary sprig, if using, and mix everything thoroughly.
Transfer the mixture into a baking tray, spreading it evenly.
Roast in the oven for about an hour, ensuring the chicken is cooked through and the potatoes are tender and golden.
Check occasionally to ensure the vegetables don’t dry out, adding a splash of water if necessary.

Did you know?

Sanyet El Batates is a versatile dish with a recipe that varies from family to family across Egypt. Some versions add a layer of tomato sauce, enriching the dish with a flavorful base. The name “Sanyet El Batates” translates directly to “potato tray,” emphasizing the dish’s simplicity and accessibility.

This dish is often considered a casserole or stew because of its method of baking and the interplay of flavors among the ingredients. One of the keys to its distinct taste is the Arabic spice mix, which usually contains cinnamon, allspice, and nutmeg, adding a unique warmth and depth.

Cooking this dish can transport your kitchen straight to a Middle Eastern bazaar, filling the air with aromatic spices. It’s not just a testament to the beauty of Egyptian culinary tradition but also a reflection of how food can bring people together, carrying memories and traditions across generations. This makes it not only a meal but also an experience steeped in cultural richness and flavor.

Chicken Souvlaki

Egyptian cuisine is rich with a variety of flavors, thanks to its ancient history and the blend of diverse cultures over the centuries. One such dish is Chicken Souvlaki, known locally as “Chicken Kebab,” which makes an appearance at celebrations and everyday tables alike. This dish combines savory marinades with tender chicken, creating an unforgettable culinary experience.

The recipe presented here is not only easy to follow but also healthy and traditional, making it perfect for any occasion. The chicken, enriched with a special marinade, is grilled to perfection and accompanied by a side of richly spiced rice. This combination promises a delightful burst of flavors in every bite, embodying the warmth and hospitality of Egyptian cuisine.

Ingredients

Chicken Souvlaki

500g boneless chicken breasts, cubed
2 cloves garlic, mashed
1 red capsicum, minced
½ tsp white pepper
½ tsp dried chili spice
½ tsp ginger powder
½ tsp oregano
Juice of ½ lemon
1 tsp salt
3 tbsp olive oil

Spiced Rice

3 tbsp olive oil
1 tbsp butter
1 cinnamon stick
1 bay leaf
1 dried black lemon, opened
1 small onion, finely chopped
1 cup basmati rice, washed and soaked for 15 minutes
½ tsp cumin powder
½ tsp turmeric
½ tsp paprika
A pinch of cloves powder
A pinch of black pepper
1 tsp salt
1¾ cups chicken broth

Yogurt Sauce

1 cup yogurt
1 tbsp olive oil
1 tsp cumin
1 tsp dried mint
½ tsp salt
1 clove garlic, mashed

Preparation

In a bowl, mix garlic, red capsicum, white pepper, dried chili spice, ginger powder, oregano, lemon juice, salt, and olive oil. Add the cubed chicken and mix well. Marinate for at least 1 hour or overnight in the fridge.
Heat 3 tbsp olive oil in a pot, add butter, cinnamon stick, bay leaf, and dried black lemon. Sauté onion until golden.
Add the washed and soaked basmati rice to the pot. Stir in cumin powder, turmeric, paprika, cloves powder, black pepper, and salt. Mix well to coat the rice with the spices.
Pour in chicken broth, stir, and cover the pot. Cook on low heat for 20 minutes until rice is tender.
Thread the marinated chicken onto wooden skewers.
Heat a grill pan with a little oil over medium heat, grill chicken skewers for about 3 minutes on each side, covering the pan to steam and cook faster.
For the yogurt sauce, whisk together yogurt, olive oil, cumin, dried mint, salt, and mashed garlic until smooth.
Serve the grilled chicken souvlaki with spiced rice and yogurt sauce on the side.

Did you know?

Souvlaki is a term often associated with Greek cuisine, but in Egypt, Chicken Souvlaki, or Chicken Kebab, carries its own unique twist. This dish exemplifies the Middle Eastern influence on Egypt, with spices like cumin and turmeric adding depth and color. The use of dried black lemon (loomy) is a typical feature in Egyptian cooking, imparting a distinctive tangy flavor that elevates the dish.

Chicken souvlaki is a versatile and simple dish, primarily because it allows flexibility in preparation methods – it can be grilled, roasted, or pan-fried depending on what is available. This adaptability makes it an excellent addition to healthy meal plans as well. The light yet flavorful marinade, with ingredients such as lemon and garlic, ensures the chicken stays tender and juicy.

Moreover, the spiced rice served alongside showcases the traditional Egyptian approach to rice dishes, incorporating a myriad of spices that bring out a harmonious flavor profile. The yogurt sauce, often a staple in Egyptian cuisine, not only adds a refreshing contrast but compliments the mildly spicy chicken and aromatic rice perfectly. Whether for Ramadan or any festive occasion, this dish is a testament to the culinary heritage of Egypt.

Chicken Shawarma

Chicken Shawarma, a staple of Middle Eastern cuisine, envelops your senses with bold, aromatic spices. Originating from the Ottoman Empire, this dish has traveled across the Middle East, influencing Egyptian, Lebanese, and Turkish culinary traditions. Praised for its simplicity and depth of flavor, chicken shawarma offers an authentic taste of the region’s rich culinary history.

The dish typically showcases tender, marinated chicken pieces that absorb a vibrant spice blend. Slowly roasted or oven-baked to perfection, these flavors meld into a tantalizingly layered experience. The zesty yogurt sauce and crisp vegetable garnishes provide a refreshing contrast to the savory, spiced meat, making it a beloved street food and homemade favorite.

Ingredients

2 pounds boneless, skinless chicken thighs
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon coriander
½ teaspoon cinnamon
2 teaspoons black pepper
½ teaspoon fine salt
½ teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon paprika
1 onion, thinly sliced
2/3 cup Greek yogurt
3 garlic cloves, microplaned
Salt and pepper to taste
Lettuce, tomatoes, cucumbers for garnish
Pita bread

Preparation

In a large bowl, combine the juice of 1 lemon, 3 tablespoons of olive oil, 1 tablespoon coriander, ½ teaspoon cinnamon, 2 teaspoons black pepper, ½ teaspoon fine salt, ½ teaspoon cayenne pepper, 2 teaspoons cumin, and 1 teaspoon paprika. Mix to form the marinade.
Add 2 pounds of boneless, skinless chicken thighs to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 425°F (220°C).
Thinly slice 1 onion and set aside.
Place the marinated chicken and sliced onion on a baking sheet, spreading them out to ensure even cooking.
Bake for approximately 30 minutes, flipping the chicken halfway through.
While the chicken is baking, prepare the yogurt sauce by combining 2/3 cup Greek yogurt, the juice of ½ lemon, and 3 microplaned garlic cloves. Add salt and pepper to taste.
Once baked, let the chicken rest for about 20 minutes.
Thinly slice the rested chicken and warm pita bread.
To assemble, spread a generous dollop of yogurt sauce on the pita, add chicken, and garnish with lettuce, tomatoes, and cucumbers. Fold and serve.

Did you know?

Chicken Shawarma has an illustrious history dating back to the 19th century, with ties to the Turkish Doner Kebab and the Greek Gyro. The term “shawarma” is derived from the Arabic word “شاورما” which means “turning”, referencing the spit-roasting method traditionally used. This technique involves stacking layers of marinated meat on a vertical rotisserie, rotating slowly to achieve even cooking and the signature crispy edges.

In Egypt, shawarma has become a beloved fast food, often served in wraps and accompanied by tahini, hummus, or garlic sauce. A fun fact is that shawarma seasoning can vary significantly across different Middle Eastern regions. For instance, Lebanese versions might add a touch of allspice, whereas Turkish recipes tend to include more herbs.

If you’re trying to replicate the traditional spit-roasting method at home, using dark meat, such as chicken thighs, ensures juicy and flavorful results, even when oven-baked. The yogurt sauce, a common accompaniment, not only adds a tangy counterpoint but also pays homage to the Mediterranean approach to balanced flavors. Whether labeled as shawarma, Doner Kebab, or gyro, this homemade version invites you to savor an authentic, easy meal with rich historical roots and a plethora of Middle Eastern and Turkish influences.