Shish Taouk (Syrian Chicken Skewers)

A recipe for Shish Taouk (Syrian Chicken Skewers)!

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I found this Shish Taouk recipe in An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky, named after her food blog by the same name, An Edible Mosaic. The cookbook features over 100 recipes divided among basic recipes, breads and pies, salads, vegetables and rice side dishes, appetizers and light meals, beans and lentils, chicken and seafood, beef and lamb, desserts, and drinks. She also includes in-depth cooking tips and techniques, tools, and ingredients for those unfamiliar with Middle Eastern cuisine.

This is the first recipe I made from the book and I am so excited to try more. I just loved reading Faith’s stories. The photographs alone made me want to cook everything at once. I chose Shish Taouk first based on the ease of the recipe. While the chicken was marinating, I made Khubz Arabi (Middle Eastern Flat bread- also featured in the cookbook) to accompany the meal.

The skewers offer a complexity of flavors without the difficult preparation. It is easily customized based on how you want to serve it. Most commonly, Shish Taouk is served with flat bread, vegetables, and a garlic mayonnaise sauce (Toum).

Looking for more types of skewers?

Try

• Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
• Tteok Sanjuk (Beef Skewers with Green Onions)
• Anticuchos de Corazón (Peruvian Beef Heart Skewers)

Shish Taouk (Syrian Chicken Skewers)

Adapted from An Edible Mosaic

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Shish Taouk (Syrian Chicken Skewers)

A recipe for Shish Taouk (Syrian Chicken Skewers) from the cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

Course Main

Cuisine Syrian

Keyword chicken, poultry, Shish Taouk, skewers, Syria, Syrian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 3 -4 Servings

Ingredients

• 1/4 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons tomato paste optional
• 2 teaspoons paprika
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 3 cloves garlic
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breasts

Instructions

• In a medium bowl, combine yogurt, lemon juice, olive oil, tomato paste, paprika, cayenne, allspice, and black pepper.
• Using a mortar and pestle, crush garlic cloves with the salt. Add to the marinade.
• Cut chicken into 1"-2" pieces. Coat with the marinade and refrigerate 1-4 hours.
• Pierce the chicken onto the skewers, wiping off any excess marinade. Grill until the chicken is cooked through, about 10 minutes, turning after 5 minutes.
• Serve with flatbread, vegetables, and garlic mayonnaise (toum).