Chicken Shish Tawook, Mujadara and Arabic Salad
By M&S Food
Published on 21 December 2023
Chef and mentor Jean-Christophe Novelli helps serve up a Lebanese feast on Signature week of Cooking With The Stars, brought to you by M&S Food. Shish tawook is a traditional Middle Eastern chicken skewer coated with a yoghurt- and spice-packed marinade before grilling. Served with silky rice and lentils and a fresh herby salad this is the perfect evening feast, just add flatbreads. Short of time? If you don’t want to deep fry the onions, use two tubs of M&S crispy onions instead. Looking for more chicken recipes? Look no further.Time and servings
1 hr 30 minsTotal time
4Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 8 Oakham boneless skinless chicken thighs, cut into bite size chunks
- 325g greek yoghurt
- 3 lemons, juice only
- 8 garlic cloves, crushed
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- 1¼ tsp ground cinnamon
- ¼ dried oregano
- ¾ ground ginger
- 3 tbsp runny honey
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil, plus extra for drizzling and brushing
- 6 baby cucumbers, 4 grated, 2 sliced
- 55g mint, leaves chopped
- 2 vine-ripened tomatoes, cut into large dice
- 1 red pepper, cut into large dice
- 1 iceberg lettuce, cut into large dice
- 1 tsp ground cumin
- 1 litre sunflower oil, for deep frying, plus 2 tbsp
- 4 tbsp plain flour
- 2 tbsp cold sparkling water
- 2 brown onions, finely sliced
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ¼ tsp ground turmeric
- 250g basmati rice
- 100g tinned cooked green lentils
- 30g coriander, leaves chopped
- 75g pomegranate seeds
Method
Step 1
First, marinate the chicken shish tawook: put the chicken in a large bowl. In a small bowl, whisk together 125g yoghurt, juice of 2 lemons, 6 crushed garlic cloves, tomato puree, smoked paprika, ½ tsp cinnamon, oregano, ¼ tsp ginger, 2 tbsp honey and some seasoning. Pour over the chicken and, with clean hands, massage it in well. Cover and chill for at least 30 mins.Step 2
For the salad dressing: Put 1 crushed garlic clove, red wine vinegar, 3 tbsp extra-virgin olive oil, remaining juice 1 lemon and remaining 1 tbsp honey into a lidded glass jar. Season to taste. Shake well and set aside. Shake again before serving.Step 3
For the cucumber and mint yoghurt sauce: whisk 200g yoghurt and 50ml water in a large bowl until smooth. Add the grated cucumbers, remaining 1 crushed garlic clove, 15g chopped mint, and salt then stir to combine. Season to taste. Drizzle with extra-virgin olive oil just before serving. Chill if making ahead.Step 4
Put the tomatoes, remaining 2 sliced cucumbers, red pepper, lettuce, 25g chopped mint and 1 tsp ground cumin in a salad bowl. When ready to serve, pour the dressing over and mix. Cover and chill if assembling ahead of serving.Step 5
Thread the marinated chicken onto skewers. Brush with olive oil and season with extra salt and pepper.Step 6
Heat the oven grill to its highest setting. Line the grill pan rack with foil and arrange the skewers on top. Grill on medium heat for 3-4 mins or until cooked through and lightly charred on the outside. Leave to rest under foil for 3-4 mins.Step 7
For the mujadara: Heat the sunflower oil in a wok or deep medium saucepan until it reaches 180°C, or test the heat by adding a piece of bread - if it sizzles immediately, it’s ready.Step 8
Mix together the flour, a pinch each salt and pepper and sparkling water in a medium bowl. Add the onions and coat well. Drop them into the hot oil in batches for about 3-4 mins until golden and crisp. Make sure the oil comes back up to temperature between batches. Drain on a baking tray lined with a rack.Step 9
Heat 2 tbsp sunflower oil in a large frying pan set over a medium heat. Add the cumin and coriander seeds, turmeric, remaining ¾ tsp ground cinnamon and ½ tsp ground ginger. Cook, stirring, until the spices become fragrant.Step 10
Add the rice and seasoning, stirring to coat it in the spices. Pour in 400ml water, bring to the boil, then turn down to the lowest heat and cover with a lid. Cook for 12 mins then remove from the heat. Cover with a clean tea towel and cover with a tight fitting lid. Leave to rest for 10 mins, then fluff up with a fork and stir in the lentils and half the fried onions.Step 11
To serve, arrange the chicken on a serving platter and garnish with half the coriander, remaining 15g chopped mint and pomegranate seeds. Serve with the Mujadara, spooned neatly onto a plate and topped with the remaining onions and a scattering of remaining coriander, along with the dressed Arabic salad and the cucumber mint yoghurt sauce.