Shish Taouk Wraps

20140322-130022.jpg

Homemade shish taouk…yeah!! You know i wouldn’t post a recipe that i don’t love. Well, I’m in love with this recipe. I have cracked the shish taouk code. And its seriously awesome.

20140322-131132.jpg
20140322-130751.jpg

For those of you who are not familiar with shish taouk, according to wikipedia, it is a traditional Arabic and Turkish kabab, which can also be found in Syrian, Palestinian, Jordanian, Lebanese, Egyptian and Iraqi cuisines, but is made in kabab houses in many cities around the world. A shish, simply put, has its origins in Turkish and means skewer. Taouk, also Turkish, refers to grilled or roasted chicken.

20140322-131601.jpg

Chicken chunks are marinated in a mixture of yoghurt, lemon juice, ginger garlic, spices and herb. The yoghurt tenderizes the chicken while the spices and other marinade ingredients infuse it with flavor. My husband says that it tasted better than the ones you get at the middle eastern restaurants. He’s biased, of course– but he’s also brutally honest, especially when it comes to the dishes i make for the blog.

20140322-132032.jpg
20140322-132854.jpg

You can have these chicken with whatever you want really: rice, french fries, pita bread, you name it. I opted to make a wrap with the Mexican tortilla. I also made a quick onion salad with sumac and parsley to go with it, added some tomato and chucked in some jirjir leaves for that added crunch. Thanks ethatha for this idea. In addition to these i also added the perfect partner for shish taouk, toum sauce or garlic sauce to the wraps. It was simply delicious.

20140322-133359.jpg

This recipe of shish taouk was introduced to me by my besty for life, Nimeena. Thank you darling!!! You guys do try this one out and you will also love my friend nearly as much as i do just for this recipe. πŸ˜‰

20140322-133734.jpg

20140322-134358.jpg

Serves 4
Recipe courtesy: Nimeena Saleem <3

For shish taouk:
450 g boneless chicken
12 mint leaves
5 cloves garlic
1 tsp tomato paste
1 tsp sumac powder
A pinch of oregano
Juice of half a lemon
1 tsp paprika
1/2 tsp white pepper
2 green chillies
2 tbsp yoghurt
1 tbsp olive oil
Salt to taste

20140322-134718.jpg

Baby potatoes
Colored capsicum
Baby brinjal

20140322-134044.jpg

For the wrap:
Tortillas
Toum sauce (garlic sauce)
Tomatoes
Jirjir leaves or lettuce
Pickled cucumber, carrot etc
Onion salad:
Mix sliced onions, chopped parsley, a little sumac powder and salt.

20140322-140359.jpg

1. Cut the chicken breasts into small cubes.

2. Make a paste of mint leaves, garlic,tomato paste,sumac,oregano,lemon,paprika, white pepper, oil, green chillies and salt in a grinder.

3. Add yoghurt to the paste. Mix well. Check for salt.

4. Marinate the chicken pieces in this mixture and refrigerate for about 2-3 hours.

5. Take wooden skewers and soak them in water for half an hour.

6. Then skew the chicken creatively alternating with brinjal, baby potatoes etc.

7. You can either grill them in your oven or in your grill pan or frying pan till tender and nicely browned all over.

8. If you are making a wrap with this, take a tortilla and place the slightly chopped shish taouk, pickles, onion salad, tomatoes, jirjir leaves and toum sauce. Wrap them up and on a frying pan add a dash of butter and toast the wraps on all sides and serve immediately.

 

Shish Taouk Wraps
Write a review
Print
INGREDIENTS
For shish taouk
  1. 450 g boneless chicken
  2. 12 mint leaves
  3. 5 cloves garlic
  4. 1 tsp tomato paste
  5. 1 tsp sumac powder
  6. A pinch of oregano
  7. Juice of half a lemon
  8. 1 tsp paprika
  9. 1/2 tsp white pepper
  10. 2 green chillies
  11. 2 tbsp yoghurt
  12. 1 tbsp olive oil
  13. Salt to taste
  14. Baby potatoes
  15. Colored capsicum
  16. Baby brinjal
For the wrap
  1. Tortillas
  2. Toum sauce (garlic sauce)
  3. Tomatoes
  4. Jirjir leaves or lettuce
  5. Pickled cucumber, carrot etc
Onion salad
  1. Mix sliced onions, chopped parsley, a little sumac powder and salt.
DIRECTIONS
  1. Cut the chicken breasts into small cubes.
  2. Make a paste of mint leaves, garlic,tomato paste,sumac,oregano,lemon,paprika, white pepper, oil, green chillies and salt in a grinder.
  3. Add yoghurt to the paste. Mix well. Check for salt.
  4. Marinate the chicken pieces in this mixture and refrigerate for about 2-3 hours.
  5. Take wooden skewers and soak them in water for half an hour.
  6. Then skew the chicken creatively alternating with brinjal, baby potatoes etc.
  7. You can either grill them in your oven or in your grill pan or frying pan till tender and nicely browned all over.
  8. If you are making a wrap with this, take a tortilla and place the slightly chopped shish taouk, pickles, onion salad, tomatoes, jirjir leaves and toum sauce. Wrap them up and on a frying pan add a dash of butter and toast the wraps on all sides and serve immediately.
Savory&SweetFood https://savoryandsweetfood.com/

20140322-140540.jpg

20140322-140833.jpg

20140322-141116.jpg

118 thoughts on “Shish Taouk Wraps

  1. Looks and sounds great πŸ™‚ I have shish taouk marinating in my fridge right now, my boys love it, I make it for everyone!! My recipe differs slightly from yours though, interesting isn’t it? I’ll have to give yours a try xx

  2. As usual, an absolutely beautiful dish. And looks to be flavorful. I think marinating in yoghurt improves the taste, juiciness, tanginess and digestibility of almost anything! I love that you put pickle in your package too! May I inquire, what is a Jijir leaf?

    1. Thank you! Yeah the yoghurt gives the flavor, tanginess and most importantly it makes the chicken very soft. Jirjir, gergeer, arugula, rocket salad leaves all are the same.

  3. Sadia, my husband just read through this post with me and he has asked me to make this for him soon. Since he asked so nicely and because these shish taouk wraps look so amazing, I have heartily agreed. I cannot wait to sink my teeth into these wraps. Thank you for the inspiration!

    1. Oh thats soo sweet, your husband reads the posts with you? Very sweet. πŸ™‚ surely you have to make this for him. Hop u both will like it. Lemme know k. πŸ™‚

  4. bookmarking this one, this looks amazing, the pics, the post, the explanations. no chicken in the house though, just tofu, and somehow I dont think that will work as well!

  5. Oh yum!! <3 I was also searching for Middle Eastern recipes and Google had me at Shish Tawook – also made another version and will also post it soon. πŸ™‚ Yours look gorgeous! πŸ˜‰

  6. You are not the only one who fell in love with this recipe… I’m sure is delicious, or maybe better! I’ll give a try, I have chicken in my freezer… I can’t wait to taste it…
    thank you for sharing and congrats. for your photos, they are beautiful!

  7. hello dear
    thank you so much for sharing this wonderful recipe
    made it for dinner yesterday it was a huge success my family loved it
    your blog is so colourful and it has the perfect recipes i have tried your macroni salad its become a regular at my home special thanx to Nimeena too! πŸ™‚

    1. Hii Laiju! Soo very happy to know that you are liking my blog. N yaaay! Your family liked the shish taouk. πŸ™‚ πŸ™‚ And next time you try out anything please do send the pictures of it in my fb page message box ok. I would love to see them. Thank you! πŸ™‚

  8. You’re turning me back to a meat eater again! Although, I would love to try this with either tofu or Quorn pieces. Especially as I’ve marinaded lamb with yoghurt before and those were amazing.

    1. Hehe I’m sorry for that. But I’m happy to know that this is tempting you. πŸ˜‰ try out with tofu, paneer. Dunno how it will taste though. Yeah with lamb it would be great. πŸ™‚

  9. love all ur receipes…i have tried some of ur recepies nd it had turned out well…thamk u sooo much for ur delicious receipes…
    wats d receipe of garlic sauce…

  10. Oh my goodness these look amazing, so amazing that I might put off the meatballs I was going to make today and make this instead!! So glad to have found your blog and looking forward to following you!

  11. You’ve made an instant fan with this recipe AND your fabulous photos. I’m sitting here in southern California hungrier than I can ever imagine being before and it’s all your fault! lol I think I could practically BATHE in that toum sauce, I love it so much.

    This is going on this week’s menu…. thank you!

  12. Is there any alternate to the sumac powder? I actually live in Budapest and despite quite a lot of search, am unable to find it. Thanks a lott :))

    1. Heyy Rabia! Sumac powder has a very sour taste. Alternative would be lemon zest or lemon juice. But as we are already adding lemon juice, I think a little bit lemon zest along with it would be good. But its okay if you omit it altogether also. Hope this turns out good for you. Please let me know.

Leave a Reply

Your email address will not be published. Required fields are marked *