Lebanese - Main
Chicken Shish Taouk was one of the few dishes I would order from a takeaway.
Alas, Elias our local Lebanese shut down, and so I was forced to try and recreate the dish at home.
I love the moist chicken combined with the garlic humus. The yoghurt helps to protect the chicken and keep it succulent.
The key is to keep basting the kebabs as much as possible.
If they are looking dry - place them in a large pot and cover for 6-10 minutes - to allow the steam to moisten them up.
This is delicious as a wrap with Greek Salad and humus.
Even better on a charcoal barbecue!
Full Recipe ...