Joseph's Lebanese feast – Chicken shish tawook, mujadara and Arabic salad

42 INGREDIENTS • 10 STEPS • 1HR 34MIN

Joseph's Lebanese feast – Chicken shish tawook, mujadara and Arabic salad

Recipe

5.0

2 ratings
This would be the perfect dinner party spread, where everyone can tuck into the gorgeous selection of Lebanese dishes created by Jean-Christophe Novelli and cooked by Samia Longchambon. If you don’t want to deep fry the onions at home, you can use two tubs of M&S crispy onions instead. You could also use a tub or two of M&S tzatziki instead of making the cucumber mint yogurt sauce.
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This would be the perfect dinner party spread, where everyone can tuck into the gorgeous selection of Lebanese dishes created by Jean-Christophe Novelli and cooked by Samia Longchambon. If you don’t want to deep fry the onions at home, you can use two tubs of M&S crispy onions instead. You could also use a tub or two of M&S tzatziki instead of making the cucumber mint yogurt sauce.
author_avatar
Jean-Christophe Novelli
The nation’s favourite French chef, Jean-Christophe Novelli started his food career early in life. He’s had a hugely varied career, winning countless awards for himself and his restaurants – from four Michelin stars to AA Chefs’ Chef of the year.

1HR 34MIN

Total time

Ingredients

Servings
4
For the Chicken Shish Tawook
1 pack
(1 kg)
M&S Oakham Gold chicken thigh fillet
8 chicken thighs
125 g
M&S Greek style live yogurt
2
M&S Remarksable Value lemons, juiced
6 cloves
M&S Remarksable Value garlic, peeled, crushed
1 tbsp
M&S vine ripened tomato paste
1/2 tsp
smoked paprika
1/2 tsp
ground cinnamon
1/4 tsp
ground ginger
2 tbsp
M&S pure honey
2 tbsp
olive oil
up to 3 tbsp, for brushing
15 g
cut coriander, chopped
15 g
cut mint
leaves chopped
75 g
M&S pomegranate rubies
For the salad dressing
1 clove
M&S Remarksable Value garlic, peeled, crushed
1 tbsp
red wine vinegar
3 tbsp
M&S extra virgin olive oil
1
M&S Remarksable Value lemon, juiced
1 tbsp
M&S pure honey
For the cucumber mint yogurt sauce
200 g
M&S Greek style live yogurt
4
baby cucumbers, grated
1 clove
M&S Remarksable Value garlic, peeled, crushed
15 g
cut mint
leaves chopped
to taste
M&S extra virgin olive oil
for drizzling
For the Arabic salad
2
M&S Collection cherry vine tomatoes
cut into large dice
2
baby cucumbers
cut into large dice
1
M&S Remarksable Value red pepper
deseeded and cut into large dice
1
iceberg lettuce
cut into large dice
25 g
cut mint
leaves roughly chopped
1 tsp
ground cumin
For the Mujadara
1 L
sunflower oil
to deep fry
4 tbsp
M&S Remarksable Value plain flour
2 tbsp
cold sparkling water
2
M&S Remarksable Value brown onions, finely diced
2 tbsp
sunflower oil
2 tsp
cumin seeds
2 tsp
coriander seeds
1/4 tsp
ground turmeric
3/4 tsp
ground cinnamon
1/2 tsp
ground ginger
250 g
M&S basmati rice
100 g
cooked green lentils
15 g
cut coriander, chopped

Nutrition per serving

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Calories
3085kcal
Fat
257.8 g
Saturates
24.1 g
Sugars
30.7 g
Salt
444.8 mg
Love This Recipe?
Add to plan
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Joseph's Lebanese feast – Chicken shish tawook, mujadara and Arabic salad
Save
author_avatar
Jean-Christophe Novelli
The nation’s favourite French chef, Jean-Christophe Novelli started his food career early in life. He’s had a hugely varied career, winning countless awards for himself and his restaurants – from four Michelin stars to AA Chefs’ Chef of the year.

Method

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step 1
First, marinate the Chicken Shish Tawook: slice the chicken (1 pack) into chunky squares and place in a large bowl. In a small bowl, whisk together the yogurt (125 g), lemon juice (2), garlic (6 cloves), tomato paste (1 tbsp), smoked paprika (1/2 tsp), cinnamon (1/2 tsp), ginger (1/4 tsp), honey (2 tbsp) and some seasoning. Pour over the chicken and, with clean hands, massage it in well. Cover and chill overnight or for at least 30 minutes.
step 2
For the salad dressing: Put garlic (1 clove), red wine vinegar (1 tbsp), olive oil (3 tbsp), lemon juice (1) and honey (1 tbsp) into a lidded glass jar. Season to taste. Shake well and set aside. Shake again before serving.
step 3
For the cucumber mint yogurt sauce: Place the yogurt (200 g) and 50ml water in a large bowl and whisk to combine until smooth. Add the cucumbers (4), garlic (1 clove), mint (15 g) and salt, then stir to combine. Season to taste. Drizzle with extra virgin olive oil (to taste) just before serving. Chill if making ahead.
step 4
Place the vine-ripened tomato (2), cucumbers (2), red pepper (1), iceberg lettuce (1), mint (25 g) and cumin (1 tsp) in a salad bowl. When ready to serve, pour the dressing over and mix. Cover and chill if assembling ahead of serving.
step 5
Thread the marinated chicken onto metal skewers. If using wooden skewers soak them in water for 30 minutes before using. Brush with the olive oil (2 tbsp) and season with extra salt and pepper.
step 6
Heat the oven grill to its highest setting. Line your grill pan rack with foil and arrange the skewers on top. Grill on medium heat for 3-4 minutes or until cooked through and lightly charred on the outside. Leave to rest under foil for 3-4 minutes.
step 7
For the Mujadara: Heat the sunflower oil (1 L) in a wok or deep medium saucepan until it reaches 180°C, or test the heat by adding a piece of bread – if it sizzles immediately, it’s ready.
step 8
Mix together the flour (4 tbsp), salt and pepper and sparkling water (2 tbsp) in a medium bowl. Add the onions (2) and coat well. Drop them into the hot oil in batches for about 3-4 minutes until golden and crisp. Make sure the oil comes back up to temperature between batches. Drain on a baking tray lined with a rack.
step 9
Heat sunflower oil (2 tbsp) in a large frying pan set over a medium heat. Add the cumin (2 tsp) and coriander seeds (2 tsp), turmeric (1/4 tsp), cinnamon (3/4 tsp) and ginger (1/2 tsp). Cook, stirring, until the spices become fragrant. Add the rice (250 g) and seasoning, stirring to coat it in the spices. Pour in 400ml water, bring to the boil, then turn down to the lowest heat and cover with a lid. Cook for 12 minutes then remove from the heat. Cover with a clean tea towel and place a lid tightly on top. Leave to rest for 10 minutes, then fluff up with a fork and stir in the lentils (100 g) and half the fried onions.
step 10
To serve, arrange the chicken on a serving platter and garnish with the coriander (15 g), mint (15 g) and pomegranate seeds (75 g). Serve with the Mujadara, spooned neatly onto a plate and topped with the remaining onions and a scattering of coriander (15 g), along with the dressed Arabic salad and the cucumber mint yogurt sauce.
step 10 To serve, arrange the chicken on a serving platter and garnish with the coriander (15 g), mint (15 g) and pomegranate seeds (75 g). Serve with the Mujadara, spooned neatly onto a plate and topped with the remaining onions and a scattering of coriander (15 g), along with the dressed Arabic salad and the cucumber mint yogurt sauce.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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