shish taouk is probably one of the most recognizable lebanese dishes around. these marinaded chicken kebabs are a grilled staple for most both in the middle east and in the diaspora; they are served at most middle eastern restaurants and alongside kafta, are a summer barbecue favorite. feel free to add or omit spices in the marinate. there are as many variations of shish taouk as there are cooks! the staples, however, are generally garlic, yogurt and lemon juice.
shish taouk is usually served with toum, a garlic aioli.
serve either in a warm pita with the works or over rice with salad. provide plenty of fresh vegetables such as scallions, onions, mint and radishes, in addition to olives and pickles such as mikhelil and lift.
3 lb of skinless chicken breast, cut into cubes
10-15 cloves of garlic, minced finely
4 tbsp of tomato paste
1/2-3/4 cup of lemon juice
3/4 cup of yogurt
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp cinnamon powder
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of cayenne pepper
1/4 cup of olive oil
parsley for garnishing
mint for garnishing
soaked bamboo skewers (optional)
add all ingredients except bell peppers, onions and garnishing herbs to a bowl and mix thoroughly. allow bamboo skewers to soak for at least an hour in water. marinade shish taouk for as long as you like, at a minimum of an hour (i marinaded my chicken for 10 hours). when ready to grill or broil, place chicken on bamboo skewers, making sure not to pack too tightly. if you like, add pieces of mushrooms, onions or bell peppers between alternating kebabs. place on a well-greased grill or baking sheet and cook evenly on both sides till chicken is cooked thoroughly and a char has formed. after grilling/broiling, place chicken in a covered plate until ready to serve to allow shish taouk to lock in its juices and make the chicken very moist. enjoy!