Chicken Shish Taouk

Chicken Shish Taouk was one of the few dishes I would order from a takeaway.

Alas, Elias our local Lebanese shut down, and so I was forced to try and recreate the dish at home.

I love the moist chicken combined with the garlic humus. The yoghurt helps to protect the chicken and keep it succulent.

The key is to keep basting the kebabs as much as possible.

If they are looking dry - place them in a large pot and cover for 6-10 minutes - to allow the steam to moisten them up.

This is delicious as a wrap with Greek Salad and humus.

Even better on a charcoal barbecue!

Chicken Taouk : Taouk CloseUp” width=


for the chicken shish taouk [serves 2/3] :
1 tbsp cumin seed
1 tbsp coriander seed
1/2 tsp salt
1 tsp chilli pepper
1 tsp onion salt
1 tsp garlic powder
1 tsp oregano
1 tsp dried mint
50 ml olive oil
100 ml greek yoghurt
1 lemon, juiced
5 cloves of garlic, crushed and diced fine
2 chicken breasts, cut into large chunks
1 romano red pepper
8 cherry tomatoes

for the humus :
see recipe

for the flatbreads :
see recipe

for the greek salad :
see recipe


for the chicken shish taouk :
1) In a small frying pan, dry fry the coriander and cumin seeds until darkened in colour and fragrant.
2) Add toe a mortar and pestle, along with the other dry ingredients.
3) Grind to a smooth powder.
4) Place all the marinade ingredients in a freezer bag and mix well.
5) Add the chicken and leave to marinade for 30 minutes to 3 hours.

for the cooking :
1) Soak eight bamboo skewers in water for ten minutes.
2) Skewer the chicken onto the skewers, ensuring the chicken is not too tightly pushed together. Mix up the skewer with red pepper and top with cherry tomatoes.
3) Place on a a wire rack in a foil lined grill tray.
4) Baste the chicken liberally with the marinade.
5) Cook for 6 minutes, rebating the chicken and turning the tray at the half way stage.
6) Baste well and turn the chicken over. Baste the underside and cook for a further 6 minutes, basting and turning halfway.
7) Drizzle a little lemon over the skewers and serve.

Chicken Taouk : Toast the Spices

Dry fry the cumin and coriander seeds until golden and fragrant

Chicken Shish Taouk : Grind the Spices

Grind the spices in a mortar and pestle

Chicken Shish Taouk : Grind the Spices

Spices ground to a medium powder

Chicken Taouk : Paste the Garlic

Paste the garlic

Chicken Taouk : Add the Remaining Ingredients

Add the remaining marinade ingredients

Chicken Taouk : Dice the Chicken

Dice the chicken into large cubes

Chicken Taouk : Leave to Marinade

Leave to marinade for 30 minutes to 3 hours

Chicken Taouk : Preapre the Kebabas

Prepare the kebab and place on a wire rack in a foiled baking tray

Chicken Taouk : Turn Over Halfway

Baste every three minutes, and turn over after six minutes, by which time the kebabs should be just caramelised

Chicken Taouk : Kebabs Ready

Kebabs ready to be served

Chicken Taouk : Feta and Olive Salad

Serve with a Feta and Olive salad

Chicken Taouk : Lebanese Feast

Mediterranean Feast : Greek Salad, Flatbread, Humus and Chicken Taouk

Chicken Taouk : Taouk CloseUp

Chicken Shish Taouk Close Up

Chicken Taouk : Wrap

Chicken Shish Taouk Wrap

The Flickr photoset showing Chicken Shish Taouk appears here.

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