Shish Taouk is a traditional Middle Eastern chicken shish kebab. The yogurt marinade includes garlic, paprika, fresh herbs, ginger and lemon juice.
Shish taouk is a traditional chicken kebab in the Middle East. It is favored in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Palestine, Iraq, and Israel. Shish means skewer in Arabic and Taouk means chicken in Turkish. As with many traditional dishes, each region and even family will have their own spin. The common theme with Shish taouk is that it is made of chicken and the marinade includes lemon and yogurt. Sometimes tomato paste is added, mostly for color enhancement.
If you follow this blog, you will likely suspect that I am obsessed with kebab recipes. You wouldn’t be wrong.
If you are up for something different, there are many types of kebab. Nigerian Chicken Suya uses chopped peanuts in both their spicy marinade and their after seasoning. Moroccan Chicken and Pineapple Kebab utilizes traditional Moroccan flavors such as cumin, coriander, harissa and paprika. Persian Beef Koobideh is a different kind of kebab. It uses large flat skewers to barbecue ground meat and onions similar to a kofta.
As with most kebabs you simply marinate, skewer and cook close to a heat source. Kebabs are best over a wood or charcoal fire. This isn’t practical for everyday cooking so I cook mine under my heating element in my oven. I just line a baking sheet with foil, place a rack on top and place the skewers on the rack. The whole thing goes in the oven about 4 inch below the heating element. This time I have an electric oven but this works wonderfully under a gas broiler too.
If you try this recipe let me know how you like it. Are you crazy about kebabs too?Print
Shish Taouk is a traditional Middle Eastern chicken shish kebab. The yogurt marinade includes garlic, paprika, fresh herbs, ginger and lemon juice. The common theme with Shish taouk is that it is made of chicken and the marinade includes lemon and yogurt. Sometimes tomato paste is added, mostly for color enhancement.
- 1.5 cups of plain yogurt
- 1 Tbs paprika
- 8–10 cloves of garlic, minced fine
- 2 sprigs of fresh oregano
- 1/2 tsp minced fresh ginger
- juice of 2 lemons
- glug of olive oil
- 1/2 tsp salt
- 2 lb of boneless, skinless chicken thighs, cut into 1 inch chunks
- Place first 8 ingredients in a large bowl, stir.
- Add chicken, cover and place in fridge to marinate for 3 hours or overnight.
- Skewer chicken on large skewers. Line a rimmed baking sheet with aluminum foil and place racks on top. Place skewed chicken on racks.
- Broil in oven about 4 inches under heating element, about 8 minutes, turn. Continue broiling for about 4 more minutes. Chicken should have some charring and cooked through. Alternatively you may grill these on a gas or charcoal grill.
- Traditionally these kebabs may be served with a variety of Middle Eastern sides such as yogurt sauce, flatbread, tabbouleh, hummus, roasted vegetables, toum sauce or tahini.
- Serving Size: 2 skewers
- Calories: 344
- Sugar: 4 g
- Sodium: 421 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 162 mg