Chicken skewers are common throughout the Middle East. Variations include the Persian Jujeh Kabab, the Turkish Tavuk Şiş Kebap, the Azerbaijani Toyuq Kababi, the Moroccan Brochette, and this Syrian Shish Taouk. The idea even traveled to Italy and Korea. I made the Italian Chicken Spiedini last month and the Korean Dakkochi in November.
I found this Shish Taouk recipe in An Edible Mosaic: Middle Eastern Fare with Extraordinary Flairby 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 cookbook. Chad and I really enjoyed it. I am excited to try more and just loved reading Faith Gorsky’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).