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Friday, September 4, 2015

Shish Taouk (Chicken Kebabs)

A common preparation for chicken I ate often in Bahrain. It is usually cooked on skewers. I'm too lazy to mess with them and cook the chicken pieces on a screen on my grill.


Shish Taouk (Arabic Chicken Kebabs)

Adapted from:  Arabian Gulf Cookbook  by Suzi Wells 
Serves 4

2 pds boneless, skinless chicken breast, cut into 1 1/2-in pieces
2 cloves garlic, crushed
3 T lemon juice
1/8-1/2 teas cayenne pepper
1/4 teas black pepper
1/4 teas ground cumin
1/2 teas salt
2 T vegetable or olive oil

Mix the lemon juice, oil, garlic, spices, and seasonings together in a wide container. Add the chicken cubes and stir until they are all completely coated in the mixture. Cover and marinate for at least 1 hour in the refrigerator, turning the chicken a few times to ensure even marination. Thread the chicken pieces onto skewers and grill over a barbecue for 10-15 minutes, turning so each piece browns evenly. Another method is to cook over a screen or on oiled foil (with holes poked through with a fork). The chicken can also be sauteed on the stove top but you won't get any smoky flavor.

Traditional accompaniments are hummus and pita, tabouli salad, and a rice pilaf. 


  1. If I was there, I could be your minion and do the kebabs!