Lebanese Chicken Tawook

    45 minutes

    The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.

    183 people made this

    Serves: 6 

    • 3 tablespoons vegetable oil
    • 2 tablespoons low fat natural yoghurt
    • 2 tablespoons tomato sauce
    • 2 tablespoons English mustard
    • 2 teaspoons paprika
    • 1 1/2 teaspoons ground allspice
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon curry powder (optional)
    • 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces
    • For the dipping sauce
    • 1/2 cup (125ml) mayonnaise
    • 1 cup (250ml) low fat natural yoghurt
    • 3 cloves garlic, crushed
    • 1/4 teaspoon salt

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.
    2. Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.
    3. To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.
    4. Preheat oven to 200 degrees C.
    5. Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.

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