I recently updated my blog’s recipe index. I loved going through my old posts, reading the little stories that came with the recipes, smiling at memories and events that went by these past couple of years. When I got to the recipes I posted in the first few months of blogging I stopped indexing. Not only because my eyes and neck hurt from being on the computer for a couple of hours but also because it made sad to see all those amazing recipes (most of which are family favorites that I make often) go unnoticed.
If you have been blogging for a couple of years, you know exactly what I mean. You start a blog, you’re enthusiastic. You post almost every day. You post recipes you make often and love but no one is reading (perhaps apart from your mum and your best friend). As your blog grows and you get wonderful readers from around the globe, the posts still go unnoticed and you have a hard time linking back to them because of the pictures.The same pictures that you thought were amazing and oh so artistic and beautifully styled back then make you cringe now. A few months ago, the wonderfully talented Charles from Five euro food came up with this great idea to revisit these posts with new pictures and breathe a little fresh air into them.I am going to take Charles lead and do the same thing.
Every now and then I will post some new pictures of old recipes and hopefully you will have a chance to stop by and give those recipes a try. Today I will start with my kids’ favorite chicken recipe.
Shish tawook (شيش طاووق) are marinated chicken skewers that are very popular here. Chicken chunks are marinated in a mixture of yogurt, spices and herb. The yogurt tenderizes the chicken while the spices, herbs and other marinade ingredients infuse it with flavor. The end result is better than the shish tawook you get at the best middle eastern restaurant. A confident statement but one I am welling to bet on :)
Serve these shish tawook skewers with some hummus, homemade pita bread and a salad and enjoy a middle eastern meal at its best. If you are like me and love shaking things up a bit, try them with Mexican rice for a fusion meal you won’t soon forget.
You can find my recipe for shish tawook here. Give it a try and let me know what you think :)
ملعقه كبيره رب البندوره
اثنين ملعقه كبيره كتشب
اثنين فص ثوم
ثلاث ارباع ملعقه كبيره مسترد (خردل
ملعقه كبيره صويا صوص
ملعقه كبيره زعتر ناشف مفروك
اثنين ملعقه كبيره زيت زيتون
اثنين ملعقه كبيره لبن
بايريكا ملعقه صغير
اخلطي مقادير خليط النقع
قطعي الدجاج المسحب مكعبات و اضيفيه لخليط النقع و اتركيه ساعتين او من الليله السابقه
ضعي مكعبات الدجاج على الاسياخ
اذا استخدمتي اسياخ خشبيه يفضل نقعها بالماء مده نصف ساعه قبل شك الدجاج عليها كي لا تحترق
رتبي الاسياخ على صينيه و ضعيها في الفرن على حراره 220 حتى تتحمر