Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh recipe
4 chicken breasts
6 crushed garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cinnamon
1 tsp sea salt
wooden skewers soaked in cold water to prevent burning
Method:
Cut the chicken into thin strips. Add chicken to a large non-reactive bowl along with the garlic, lemon juice, olive oil, paprika, cinnamon and sea salt. Mix well to coat the chicken. Cover with plastic wrap and refrigerate for at least 2 hours.
Meanwhile, prepare the garlic sauce and Tabouleh.
Next, skewer the chicken pieces.
Heat up the barbecue or a hot skillet and brush with a little olive oil. Cook chicken, until done, about 5 minutes on each side. Serve with garlic sauce and tabouleh.
Lebanese Garlic Sauce
2 garlic bulbs
1/4 cup good quality olive oil
2 tbs lemon juice
1 tsp sea salt
Method:
Peel the garlic and place cloves in a blender. Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt and continue to blend.
Add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
Cover and refrigerate sauce until serving time.
Tabouleh
2 bunches of parsley
2 tbs mint
1/2 cup Spanish onion
2 vine ripened tomatoes
1/2 cup bulghar wheat
1/4 to 1/2 cup olive oil
1 1/2 tsp sea salt
Juice from 1 lemon
1 cup boiling water
Method:
Place bulghar wheat in a bowl with the boiling water. Cover and let it stand for 20 minutes. Strain the bulghar wheat to drain off any excess water. Set aside.
Finely chop the parsley and mint. Place in a large mixing bowl.
De-seed the tomatoes and then dice them. Dice the Spanish onion. Place tomato and onion in the mixing bowl with the parsley and mint.
Add the cooled bulghar wheat to the parsley mixture. Add the lemon juice, remaining salt and olive oil. Mix thoroughly with a fork to combine ingredients.
Cover and refrigerate until serving.
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