Shish Tawook with Cheesy Béchamel

Instructions

• • Cut the chicken breast into 5-cm cubes.
  • Season the chicken with coriander, garlic powder, ginger powder, paprika, oregano, tomato paste, lemon juice, salt, and pepper. Mix well to coat the chicken pieces with the spices.
  • In a nonstick pan, heat some oil and cook the chicken cubes in batches, turning them over to achieve an even golden color on all sides, for about 5-7 minutes.
  • Remove the chicken from the pan and set it aside. In the same pan, sauté the mushrooms, season with salt and pepper, and cook for 2 minutes.
  • Add the corn and mix to heat it through.
  • In an oven-safe deep dish, combine the cooked chicken, corn, and mushroom mixture. Pour Puck Bechamel Sauce with Cheese over the chicken and veggies.
  • Top with Puck Shredded Creamy Mozzarella Cheese and bake in a preheated oven at 200°C for 10-15 minutes, or until the bechamel is bubbly and the cheese is melted and golden.
  • Serve with a side of French fries and a green salad.