Lunches
Shish Taouk
Ingredients
- 700 g (1.5 lb) boneless chicken thighs, cubed
- 120 g (1/2 cup) plain yoghurt
- 45 ml (3 tbsp) lemon juice
- 30 ml (2 tbsp) olive oil
- 4 cloves garlic, crushed
- 10 g (2 tsp) paprika
- 5 g (1 tsp) ground cumin
- 5 g (1 tsp) salt
- 2 g (1/2 tsp) black pepper
- 15 ml (1 tbsp) tomato paste
Method
- Combine yoghurt, lemon juice, olive oil, garlic, paprika, cumin, salt, pepper and tomato paste in a bowl.
- Add the chicken cubes and mix thoroughly to coat.
- Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
- Thread chicken onto skewers, leaving small gaps between pieces.
- Grill over medium-high heat, turning frequently, for 12-15 minutes until charred and cooked through.
- Serve hot with garlic sauce, flatbread and pickled vegetables.
Introduction: Marinated chicken skewers grilled over charcoal, shish taouk is a favourite lunchtime grill dish across Lebanon, typically served with garlic sauce, pickles and flatbread.
Cultural Background: Marinated chicken skewers grilled over charcoal, shish taouk is a favourite lunchtime grill dish across Lebanon, typically served with garlic sauce, pickles and flatbread.
Tips: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Don't overcrowd the skewers so the heat reaches all sides.
Variations: A vegetarian version substitutes firm halloumi or tofu cubes marinated the same way. Some cooks add bell pepper and onion chunks between the meat.
Storage: Refrigerate cooked skewers in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over medium heat for 5 minutes, or in the oven at 180°C (350°F) for 8 minutes.
FAQs:
Q: Can I bake instead of grill?
A: Yes, bake at 220°C (425°F) for 20-25 minutes, turning halfway.
Q: What's the best cut of chicken?
A: Thighs stay juicier than breast, though breast can be used with a shorter cook time.
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