Shish Taouk - Lebanese Chicken Skewers

"This is an adopted recipe that I selected because it so closely matches my tastes. I do not intend to alter the recipe as it has so many favorable reviews. Once I prepare it, I may annotate the directions based on my experience."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
photo by balady3 photo by balady3
photo by Stardustannie photo by Stardustannie
Ready In:
35mins
Ingredients:
10
Serves:
6

ingredients

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directions

  • Cut chicken breasts into pieces for skewers.
  • Mix remaining ingredients together to make a marinade.
  • Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
  • Thread chicken on skewers and grill or cook under a broiler.

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Reviews

  1. I can’t even describe how delicious this recipe is. In a small town with few Mediterranean restaurants this hit the spot for my Mediterranean craving. Been making this every other week since I tried it. Somehow with just 2 people we never have any leftover..CAN’T STOP EATING.. and you. Should’ve seen me trying to find the sumac at the indo/pak grocery! Love it. Thank you from the bottom of my heart (& belly) for this recipe!
     
  2. I was just wondering, how long do you cook it for and at what temperature? Thank you!
     
  3. This is incredible! Great flavors, super moist and so simple! I marinated for about 6-7 hours before grilling. After coming off the grill I wrap the chicken in foil for about 6 minutes before serving to steam, which makes it extra moist.
     
  4. This would have made my Lebanese gramma cry, because it was better than anything she ever made! Made a triple batch of this for a family dinner, and everyone raved how it was "just like the aunties" (who have long since passed on). Thank you for bringing back some great memories!
     
  5. Oh my goodness, this is out of this world! Made this twice and followed the recipe precisely. Marinated chicken for 24 hours the first time and for a couple of days the second time (I try to prep several meals on Sundays for the following week), both times received raving reviews from the family. I served it over rice with some warm pita bread and hummus made by combining in a small food processor a 15oz can of drained garbanzo beans (reserve the liquid), 2 cloves of minced garlic, a dollop of tahini, juice of one lemon, and a healthy pinch of salt. I used some of the reserved garbanzo bean liquid to thin out the hummus. Once in a serving dish, I made a small "trench" in hummus with the back of a large spoon, poured about a tbsp or two of olive oil in the "trench" and sprinkled a little bit of paprika around the edges for granish. The hummus went great with the shish taouk. This is definitely a keeper which will be made in our home weekly. Thank you so much!
     
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Tweaks

  1. I made a vegetarian version of this recipe using White Wave brand seitan, fat free Greek yogurt, and lemon zest in place of the sumaq because I didn't have any on hand. It was absolutely delicious--moist, flavorful, and satisfying. I broiled the skewers along with veggie skewers made with red bell peppers, onions, mushrooms, and zucchini that I had tossed with olive oil, sea salt, and pepper. Served with the Lebanese Bulgur recipe on this site, a dollop of yogurt, and spicy pickles. It was perfection! Thank you for a fantastic recipe. I will be making this again this week!
     
  2. One of the best recipes for chicken skewers out there. I had this at a Middle Eastern restaurant in Dallas last year. These chicken kabobs was much better then the restaraunt. Only thing different I do is substitute sumaq for lemon zest from a lemon peeling with a pinch a salt. I also broil the chicken skewers in the oven for about 10 to 12 minutes per side. I still have yet to try it on the grill, which I'm sure is much better.
     

RECIPE SUBMITTED BY

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
 
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