Shish Tawook Chicken Breast Skewers

with Hummus and Arabic Salad

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low-carb
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Instructions

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1 Marinate chicken

Chop the chicken into cubes. In a bowl, combine the sour cream with the tomato paste, 1/1.5/2 Tbsp of lemon juice, chilli, cumin, coriander, paprika, and black pepper. Add the chicken and mix until coated. Marinate at room temperature for 10-15 min (see pro tip).

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2 Assemble skewers

Preheat the oven to 220°C/200°C fan. Chop the green bell peppers roughly. Thread the marinated chicken and the bell peppers onto bamboo skewers. Transfer the skewers into a wide roasting dish.

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3 Roast skewers

Roast the skewers in the oven for 25-30 min (turning half way) until nicely browned and cooked through. Finally sprinkle with salt.

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4 Prepare salad

Meanwhile, chop the Romaine lettuce. Chop the cucumbers. Halve the cherry tomatoes. Finely slice the red radish. Chop the parsley. Add the vegetables and parsley in a bowl. Season with olive oil, pomegranate molasses, a squeeze of lemon juice, sumac and a pinch of salt - this is your Arabic salad. 

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5 Serve

Serve the hot shish tawook chicken skewers with the hummus and the Arabic salad to the side

Tips for fussy eaters

Reserve some of the chicken and make mildly spiced skewers for them.

Pro tip

Time permitting, marinate the chicken, cover it with cling film and set it aside in the fridge for up to 24 hours in advance.

Get ready for some juicy chicken skewers!

Cooking Time: 30 min

Cals 676 · Prot 44 · Carbs 45 · Fat 35

Gluten-Free

Ingredients

Number of people

Shish tawook

Chicken breast 300 Grams
Sour cream 60 Grams
Tomato paste 30 Grams
Lemon 1 Piece
Chilli powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Black pepper 0.5 Tsp
Green pepper 1 Piece
Bamboo skewers 6 Pieces
Salt 1 Tsp

Arabic salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Red radish 125 Grams
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Pomegranate molasses 20 Grams
Sumac 4 Grams
Salt 9 Tsp

To serve

Hummus 200 Grams

Get ready for some juicy chicken skewers!

Cooking Time: 30 min

Cals 676 · Prot 44 · Carbs 45 · Fat 35

Gluten-Free

Instructions

photo

1 Marinate chicken

Chop the chicken into cubes. In a bowl, combine the sour cream with the tomato paste, 1/1.5/2 Tbsp of lemon juice, chilli, cumin, coriander, paprika, and black pepper. Add the chicken and mix until coated. Marinate at room temperature for 10-15 min (see pro tip).

photo

2 Assemble skewers

Preheat the oven to 220°C/200°C fan. Chop the green bell peppers roughly. Thread the marinated chicken and the bell peppers onto bamboo skewers. Transfer the skewers into a wide roasting dish.

photo

3 Roast skewers

Roast the skewers in the oven for 25-30 min (turning half way) until nicely browned and cooked through. Finally sprinkle with salt.

photo

4 Prepare salad

Meanwhile, chop the Romaine lettuce. Chop the cucumbers. Halve the cherry tomatoes. Finely slice the red radish. Chop the parsley. Add the vegetables and parsley in a bowl. Season with olive oil, pomegranate molasses, a squeeze of lemon juice, sumac and a pinch of salt - this is your Arabic salad. 

photo

5 Serve

Serve the hot shish tawook chicken skewers with the hummus and the Arabic salad to the side

Tips for fussy eaters

Reserve some of the chicken and make mildly spiced skewers for them.

Pro tip

Time permitting, marinate the chicken, cover it with cling film and set it aside in the fridge for up to 24 hours in advance.

Ingredients

Number of people

Shish tawook

Chicken breast 300 Grams
Sour cream 60 Grams
Tomato paste 30 Grams
Lemon 1 Piece
Chilli powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Black pepper 0.5 Tsp
Green pepper 1 Piece
Bamboo skewers 6 Pieces
Salt 1 Tsp

Arabic salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Red radish 125 Grams
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Pomegranate molasses 20 Grams
Sumac 4 Grams
Salt 9 Tsp

To serve

Hummus 200 Grams
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