What’s for Dinner: Chicken Tawook and Roasted Potatoes
I’ve been out of the kitchen for the most part post-surgery, but tonight I made these chicken kababs. Tawook
is pretty much cubed chicken that is marinated, skewered and then grilled.
- I marinated the boneless chicken cubes with salt, black pepper, chili powder, paprika, cayenne pepper, garlic powder, ginger powder, onion powder, thyme, ground mustard, lemon juice, yogurt, and raw papaya [to help tenderize the meat]. Let the marinated chicken sit for a few hours.
- Set your broiler on high. Skewer your chicken. Put it under the broiler for about 15 minutes. Take it out, flip them over, and set back under the broiler for another 7-10 minutes.
Broiling Tip: Whenever you use the broiler feature in the oven, make sure you leave the oven door open a little bit.
I served the chicken alongside a combination of corn, peas, and roasted potatoes.
For the roasted potatoes: I took small gold potatoes– cut each in half, and then each half into quarters (small pieces– you get the picture). I seasoned them with salt, black pepper, garlic powder, paprika, onion powder, and chipotle powder. Drizzled them with olive oil. Mix well. Bake in a preheated 400 degree oven for about 20-25 minutes.
For dessert, I made chocolate chip cookie a la mode. A la mode means to be served with a scoop of ice cream. I’ll try and post that tomorrow: easy and delicious as usual.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.