For my family here in the USA, shish taouk time means there will be lots of coolers filled with fresh green tabbouleh, plates of hummus, pita bread, and lots of metal skewers piled high with meat, onions, and tomatoes. I love the summertime for family time and BBQ season. This is a classic recipe that never disappoints.

Mai Kakish (Chicago, Illinois)

Preparation Time

  • 30 minutes (3-5 hours marination time)

Cooking Time

  • 10 minutes


  • 4 pax


  • 5 cloves garlic – mashed 
  • 1 lemon – juice and peel
  • 2 tbps olive oil
  • 1 tsp Aleppo pepper
  • 1 tbsp All spice 
  • A pinch of cinnamon 
  • Salt and pepper (to taste)
  • 1 tsp paprika 
  • ½ tbsp. dried mint leaves 
  • 500 gr. boneless, skinless chicken breast or thighs (cut into bite size pieces)
  • 1 cup plain yogurt


  • Soak the wooden skewers in water it will help them not burn on the grill. 

  • In a glass bowl marinate the chicken with all the ingredients chilled for at least two hours (I marinate the meat in the morning then dinner comes together in no time).

  • Skewer your chicken. 

  • Grill for 10-12 minutes until charred and cooked through. 

  • Serve With a yogurt garlic sauce and a simple salad and rice or grilled veggies.  


shish taouk

Guest Contributor

Mai Kakish

Mai Kakish is a writer, cook, and grocery shopper behind Almond & Fig. Her food journey takes place around her kitchen in Chicago where she live with her husband David and 3 girls and their dog Mickey.