Shish Taouk

by | Jun 29, 2018 | 0 comments

TanyaAuthorTanyaCategoryDifficultyBeginner

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)

INFORMATION

Yields4 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

INGREDIENTS

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

INSTRUCTIONS

(3-5 hours marination time)
1

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

2

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).

3

Skewer your chicken. 

4

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

5

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

Ingredients

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

Directions

(3-5 hours marination time)
1

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

2

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).

3

Skewer your chicken. 

4

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

5

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

Shish Taouk
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Tanya

Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected. She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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