Best Shish Taouk Chicken Kebab Recipes

Shish Taouk (Chicken Kebab Recipe) image

Provided by NovemberSong

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb good quality chicken breast, cut into 1/2 inch cubes (They're easier to cube if you cut them while still a little frozen)
1 garlic clove, peeled and crushed, is what the recipe i have calls for, but I used 1 tablespoon of minced garlic fr
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon allspice
2 tablespoons best quality olive oil
3 tablespoons lemon juice, but I used Lime juice

Steps:

In non-reactive container (glass, good ceramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap).
*Note* You should marinate the chicken for several hours in the refrigerator to get the best taste out of the chicken.
Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.
Thread onto skewers *note*.
If using wooden skewers, be sure to soak them in cold water for at least 20 minutes prior to using.
Grill over medium charcoal fire, basting and turning several times, until delicately browned.
The recipe also says you can also grill in the oven, but if you've got a charcoal grill, it works much nicer.
But if you dont have a charcoal grill; pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.
I serve this with baked pita,hummus, Kibbee, and a nice green salad with feta cheese dressing.

Shish Taouk (Tawook)/ Chicken Kebab image

Provided by Camel_Cracker

Time 3h55m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1/4 cup flour
3 lemons
1 tablespoon tomato paste
2 tablespoons plain yogurt
1 tablespoon yellow mustard
2 minced garlic cloves
1 pinch salt
1 pinch black pepper
1 pinch cinnamon
1/2 teaspoon allspice (I use 7 Spice)
1/2 teaspoon Season-All salt
bamboo skewer, soaked in water

Steps:

Wash chicken breasts with cool water, then cut them into equal sized cubes.
In a mixing bowl, squeeze the juice of 1/2 lemon over chicken cubes and coat them with the flour and a pinch of salt. Cut two lemons and put the pieces in the bowl with the chicken.
Cover and refrigerate for 15 minutes.
During that 15 minutes, in a mixing bowl, mix tomato paste, yogurt, mustard, garlic cloves, salt, black pepper, cinnamon, 7 spice/allspice, season-all and the juice of 1/2 lemon together.
Rinse flour and lemon mixture off of the chicken cubes and discard the lemons.
Coat the chicken with the spice mixture, cover bowl with saran wrap and refrigerate for at least 3 hours.
I like to eat this meal with fattoush salad and baba ghannouj, and use the marinating time to prepare those things.
Preheat the oven to 350 degrees.
Fry the chicken cubes until they are almost completely cooked. Allow them to cool to the touch.
When they have cooled, put about 6 cubes on each skewer.
Mix the remaining sauce with 3T of water in the bottom of a Pyrex baking dish and balance the chicken skewers over the top.
Bake the chicken for about 15 minutes until the sauce thickens and the chicken is thoroughly cooked.
Serve with pita bread and/or rice.