Shish Taouk (Lebanese Chicken Skewers)

Over a period of time, which has involved several experimentations at home and a couple of international vacations, we have developed strong liking to middle-eastern / Mediterranean food. It could be because of its similarity to north-Indian cuisine, given the use of spices. But whatever it is, we can't make enough of it !

Kebabs, which are called "kabobs" in middle-east and around, are a core part of their cuisine. Their recipes are not very different from our desi tikkas but there are slight variations like use of paprika and thyme and much lower red chilli. We loved this very mellow staple kabob recipe served as a skewer.

250 gms skinless boneless chicken breast, cut into medium size piece
Red / Yellow Bell Peppers

For Marination
1 tbsp lemon juice - freshly squeezed
1/3 Lemon Zest
5 cloves of garlic, crushed
½ tsp Ginger grated
2 table spoons of plain yogurt (Greek yogurt)
1 ½ tbsp
1 table spoons of olive oil
1 table spoons of rice vinegar / apple cider vinegar
½ tsp white pepper
½ tsp thyme
½ tsp oregano
½ tsp paprika


1. Mix all the ingredients and prepare the marinade

2. Marinate chicken as well as vegetables in the marinade for at least 4 hours

3. Prepare the skewers by arranging the chicken and vegetables alternatively

4. Cook over charcoal bar-be-que or in pre-heated oven for 15 mins approx. Do not overcook as this supposed to be served soft and juicy and not well-done like our tikkas

Serve hot with tzatziki dip and hot sauce. Or sandwich it in Pita with pickled vegetables and tzatziki and hot sauce. See here for our pita bread recipe. Recipe for the tzatziki dip to be published soon. Keep reading !



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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