Chicken Shish Tawook (Vansh Gupta/Siliconeer)

 

Succulent chicken cubes bathed in a sea of aromatic spices, paired with silky hummus transformed by fresh basil pesto, all embraced by warm, pillowy homemade pita. Chef Siddharth Parab demonstrates how humble ingredients, patience, and passion can orchestrate a perfect ‘herbaceous harmony’ on your dinner table.

Marinate Time – 2 Hours to Overnight

Prep time – 40 Minutes

Serving Size – 3-4 People

Ingredients:

For Chicken Shish Kebab

  • 2 lbs. (900g) boneless chicken breast or thighs, cubed
  • 3 tbsp plain yogurt
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • ½ tsp cinnamon (optional)
  • 1 tsp salt
  • 1 tbsp tomato paste

For Hummus

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic
  • ½ tsp salt
  • ¼ cup water (adjust for consistency)

For Pesto:

  • ½ cup fresh basil
  • 2 tbsp pine nuts (or almonds/walnuts)
  • 2 tbsp olive oil
  • 2 tbsp grated Parmesan (optional)

For Homemade Pita Bread

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 ¼ tsp (1 packet) instant yeast
  • ¾ cup warm water
  • 1 tbsp olive oil

Method

Chicken Shish Kebab

  1. Marinate:

Mix all the spices and ingredients with yogurt in a bowl. This will be the marinate. Add chicken cubes to the marinate and coat them well. Cover the bowl and refrigerate for at least 2 hours (preferably overnight).

  1. Skewer & Cook:
  • Grill: Cook over medium-high heat for 10-12 minutes, turning occasionally.
  • Oven: Bake at 425°F (220°C) for 20-25 minutes. Flip the kebabs between 10-15 minutes (roughly halfway of cook time).
  • Stovetop: Cook in a grill pan over medium-high heat for 4-5 minutes per side.
  1. Rest & Serve: Let the chicken rest for a few minutes before serving

Pesto Hummus

Blend the chickpeas, tahini, lemon juice, olive oil, garlic, salt, and water. Blend the mixture until it’s smooth. Voila! We have hummus.

Next, blend the basil, pine nuts, olive oil, and parmesan. Blend the mix until it’s smooth and we have the pesto.

Finally, mix the pesto with the hummus or swirl the pesto on top of the hummus.

Pita Bread

To make the dough, mix the yeast, sugar, and warm water. Let the mix sit for 5 minutes until it becomes foamy. Add flour, salt, and olive oil and then knead for 8-10 minutes until smooth. Cover the dough and let it rise for 1 hour until double in size.

Divide the dough into 6-8 balls, roll each into a ¼-inch thick round. Cook the dough on a hot skillet for 1-2 minutes per side until it becomes a golden puff.

Serving Suggestions:

Spread the pesto hummus on warm pita bread. Top it with the grilled Shish Tawook. Compliment the dish with side of garlic sauce, fresh veggies, and/or pickles.