This recipe has been inspired by middle eastern cooking. Sheekh tabuk is a popular middle eastern chicken kabab which simply melts in the mouth! To get the smoky flavour you can always just flame grill it over your gas flame for a few seconds before serving it. Its best eaten with pita bread but i made this amazing tomato rice from jsut a few kitchen cupboard ingredients and it complimented the sheekh soo well 🙂
INGREDIENTS:
350 grams of boneless chicken , cubed
1 onion cubed, same size as the chicken
2 tablespoons of mayonnaise
2 garlic cloves, grated
1/2 teaspoon each of Nitu Didi turmeric powder, cumin powder, coriander powder, cinnamon powder,black pepper powder,oregano, thyme,paprika powder and tandoori masala
a splash of olive oil
a splash of lemon juice
a little finely chopped parsely or coriander leaves
chilli flakes if you want it a bit spicy
METHOD:
marinate the chicken and the onion cubes in the above ingredients and leave it for a few hours. Put the chicken and onion pieces on a bamboo skewer and grill on a preheated non stick frying pan or grill which has been brushed with a little olive oil. Grill till golden brown and done. For that lovely smokey barbeque flavor just hold each sheekh over a gas flame or a blow torch for a few minutes. Serve with tomato rice
FOR THE TOMATO RICE
1 cup of rice
2 cups or more of tomato juice
a little grated ginger
coriander leaves chopped
chilli flakes to taste
black pepper to taste
salt
1 tablespoon of butter
METHOD
Heat the butter in a casserole pan and add the grated ginger and sautee for a few seconds and then add the rice. Sautee for a few seconds and then add the seasoning and the tomato juice. Let the rice cook in the tomato juice till its soft. Add the coriander leaves and serve hot with the sheekh tabuk.