This week we present two great recipes from different parts of the world for you to try out at home and relish. One is smoke-cooked shish tawook and other is deep fried crispy shrimp.Shish tawook‘Tawook’ is a variant on the Turkish word ‘tavuk’, meaning chicken, and shish tawook means chicken skewers. Shish tawook is hugely popular all over Lebanon and there isn’t a single recipe that is used to produce these skewered beauties, but every home or restaurant has its own recipe. Tawooks are served in restaurants across the Middle East. However, you can easily make them at home and make them taste just as good. The method of serving varies from region to region. The Turkish and Lebanese version is served with rice and a garlic paste along with vegetables. The sandwich version comes in a flat bread or pita wrap seasoned with garlic paste, along with lettuce, tomatoes, and pickled turnips. It is widely consumed in Lebanon, Jordan, Syria, Iraq, the Palestinian Territories, and Israel, either as a sandwich or on a platter with vegetables, sometimes with chips. Some also like it with hummus and tabbouleh. IngredientsChicken breast 500gmYoghurt ½ cupOlive oil 2 tbspDijon mustard 2 tbspLemon juice ¾ cupGarlic 8 clovesCardamom powder ¼ tsp Salt to tasteWhite pepper powder 1 tbspTomato paste 2 tbspThyme few sprigsMushrooms 100gm (optional)Bell peppers 1 red+ 1 green (optional)Method1. Whisk olive oil and mustard, add lemon juice, salt, pepper, tomato paste, garlic and thyme until well mixed.2. Marinate the chicken in the prepared marinade and keep refrigerated overnight.3. Skewer the chicken along with mushrooms and bell pepper dices and barbeque or grill until cooked.4. Take care while cooking and turn the skewer to ensure even cooking.5. Serve hot with toum (garlic spread), Lebanese bread and pickle. You can also serve on cast iron hot plate to keep the kebab hot.Golden fried shrimpShrimp or prawn is a generic term used to define the various species of crustaceans. Most shrimp are sold frozen based on their categorisation of presentation, grading, colour and uniformity. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed.As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat.The quality of shrimp is dependent on where it came from. Some types of shrimp include Gulf shrimp, farm-raised shrimp, imported shrimp and cold-water shrimp. Wild shrimp will have more flavours. Fresh shrimp has a very short shelf life and should be used within one day. If your fresh shrimp smells like anything other than salt water, do not use it. It’s best to buy frozen shrimp with the shells still on. The shells help to protect the shrimp from the freezing temperatures. Frozen peeled shrimp tend to have fewer flavours. A traditional dish, fried shrimp requires little effort to prepare.Ingredients (serves 4)Shrimp 16 pcsGarlic 4-6 clovesLemon juice 1 tbspLight soy sauce ½ tspWhite pepper powder 1/3 tspSalt to tasteRefined flour ¾ cupCorn flour ½ cupBaking powder ¼ tspOil to deep fryIce cold water ¾ cupMethod1. Wash and devein the shrimps and leave the tail on.2. Make small slits on the inside to make the shrimp straight.3. Make a paste of garlic, lemon juice, soy sauce, white pepper powder and salt.4. Apply this marinade on shrimps and refrigerate for 2 hours.5. Sift together flour, corn flour and baking powder and add oil and ice cold water to make a smooth batter.6. Heat oil in a wok, dip the shrimps in the batter by holding the tail and deep fry over medium heat for 2-3 minutes till crisp and golden brown in colour.7. Remove and drain into absorbent paper and serve hot with choice of sauce and salad greens.