We have a database of over 1,500 recipes developed over six years. Menu items are requested by clients, or suggested by our chefs, and all recipes are tested by the Country Catering Manager and have their nutritional values and allergen information checked by our Nutritionist before being rolled out across our sites. We feed diners from at least 21 countries, but dishes from the Middle East and the Levant are always on the menu. Our shish tawouk recipe, scaled down to feed four people, is shared below in case you have fallen in love with this dish in a PSGS DFAC, and want to recreate it at home.

Shish tawouk

• Feeds: Four people
• Time: 30–40 minutes active time, approximately seven hours including marinating time
• Difficulty: Easy

Equipment

Metal or bamboo skewers (see note below)

Ingredients

Marinade

• 1 tsp garlic paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• 40g / 40 ml plain yoghurt
• ½ tsp tomato paste
• 9.6 ml lemon juice
• Scant tsp salt

Kebabs

• 600g chicken breast
• 1 tsp vegetable oil
• 80g bell peppers / capsicums (approximately one small or half a medium pepper)
• 80g courgette / baby marrow (approximately half a courgette)
• 1 small red onion
• Lemon wedges and mint leaves for garnish

Instructions

1. Dice the chicken breast into large pieces (approximately 2.5 cm by 2.5 cm).
2. Whisk together all the marinade ingredients. Add the chicken pieces and stir or toss to ensure the chicken is evenly coated. Marinate (covered) in the fridge for at least 6 hours; for the best flavor and tenderness, marinate overnight.
3. Dice the courgette into discs of less than a centimetre thick, and the bell pepper and onion into approximately 3 cm by 3 cm pieces.
4. Note: If using bamboo or wooden skewers, soak them in a shallow dish of water for at least 30 minutes before building the kebabs.
5. Build up your kebabs. Thread the marinated chicken pieces onto the skewers, interspersed with the diced vegetables, and brush with vegetable oil.
6. Place on your grill or BBQ. Grill for 8 to 10 minutes, turning regularly to ensure even cooking on all sides, or until the chicken is cooked through (74°C / 165°F if using a meat thermometer).
7. Transfer to a serving dish and serve with lemon wedges for squeezing over the kebabs, and garnish with mint leaves.

Serving suggestion: serve with warm pita bread and a cucumber yoghurt dip.