Chef Mohssen

Arabesque Restaurant

Shish Tawouk
Serves 6

1½ kg chicken fillet, cut in cubes
For the marinade
1 tbsp paprika
2 garlic cloves, crushed
4 tbsp olive oil
1/3 cup vinegar
salt and pepper

l In a deep, large bowl, place all the ingredients. Stir to coat the chicken well. Leave to marinade overnight
l Thread the chicken chunks onto wooden skewers and grill or barbeque for a few minutes, turning at least once
l Serve on a platter with onion slices and chopped parsley