French German Portuguese Spanish Italian
Arabic Dutch Japanese Russian Indonesian

Login Form

World Time

Click to Change LocationLocation


Beirut, Lebanon
Local Time: 11:34
Report: 08:00 UTC
mostly cloudy
Feels like: 15°C
Dew Point: 8°C
Humidity: 59%
Wind: S at 11,
gusting to
30 km/h
Visibility: 8 km
Barometer: 1014 hPa
(29.94 in Hg)
Condition light rain
Content View Hits : 2325222
We have 684 guests online


Designed by:
Kaftoun templates
Shish Taouk
Written by Administrator   
Friday, 01 July 2005 10:15

Submit New Recipe

open all | close all

Shish Taouk شيش طاووق - Traditional Lebanese boneless chicken kabab (brochette) with special spices usually on BBQ but sometimes pan-fried or oven baked.

  • As appetizer, Serves
  • As main course, Serves
  • Preperation time
1 hour
  • Cooking time
15 minutes


  • Chicken breast - boneless skinless
1 kg or 2.5 Lbs
  • Oil
3 tablespoons
  • Yogurt - natural (see variations)
1 cup
  • Garlic - minced well
3 cloves (or to taste)
  • Shish Taouk spices (see variations)
2 tablespoons
  • Salt
1 tablespoons or to taste
  • Oregano or Thyme (see variations)
2-3 cut cubes per skewer
  • Lemon juice
Half lemon (2-3 tablespoons)
  • Skewers
as needed
  • Onions, Peppers, Mushroom (optional)
2-3 cut cubes per skewer
  • Garlic dip (Tume bi Zeit) - refer to recipe
on th side (as needed to taste)
  • Lebanese pickles (on the side)
as needed


  1. Clean (if necessary, skin and de-bone) and cut the chicken breast into cubes. Drain from water and pat dry.
  2. Put in a glass or stainless steel bowl, add the oil first and mix well, then the yogurt (alternative is white vinegar) and mix well. Add the minced garlic, Shish Taouk spices, salt to taste and mix.
  3. Marinade at least 2 hours, preferably overnight. It can also be frozen, but marinade first in the fridge for at least 4 hours. Portion in freezer bags and use within couple of weeks; can also freeze on skewers but without the vegetables.
  4. When ready to BBQ, add the Oregano/Thyme and lemon juice and mix again to re-distribute the spices and oil. Skewer alternating the chicken and vegetable (optional); I often prepare some skewers with and some without vegetables.
  5. Put the skewers on the BBQ and turn after 5 minutes. Cook until done but not dry. (See Variations for other methods of cooking)


    • Yogurt can be replaced by white vinegar.
    • Another variation for the marinade is to add tomato paste for colour as well as taste.
    • Shish Taouk spices, if not available, can be replaced by Lebanese Seven Spices (add sumac and garlic) and if not available, a mix of black pepper, garlic powder, sumac, cinnamon, allspice, cayenne & cumin for those who like it (I skip it altogether). Other optional spices are ground cloves and cardamon.
    • Oregano or Thyme can be replaced by Italian herbs mix
  1. Cooking alternatives:
    • Pan fry the chicken on high until done; pan fry the vegetables (if used) separately
    • Oven bake at 400 covered until almost done; uncover, add vegetables and cook through.

Serving Suggestions:

  1. Serve with the Garlic dip (Toum or Tume bi Zeit) on the side; normally served as a meal with a salad and a carb such as potatoes. You can also serve with Hummus or Baba Ghannouj.
  2. Traditional \"street\" Shish Taouk is in a pita bread sandwich with the garlic dip (toum), pickles, tomatoes.
  3. Enjoy!

Submitted by: Randa Fares - Jul 24 2010 13:20:46

Last Updated on Saturday, 24 July 2010 17:03

Add comment

© 2004, Powered by Joomla! 1.5.26 Content Management System.