Lebanese style chicken shish kebab (Taouk shish)
Chicken does best with a Middle Eastern kick of spices.
The Levantine food cultures are heavily based on lamb or, perhaps more historically accurate, mutton. Today, they same dishes are often made with beef or chicken, which is more readily available and affordable.
While lamb and beef often work well interchangeably, chicken has a milder flavour and different texture that requires a different approach. More spices, marinades or the support of umami rich ingredients usually do the trick.
For this reason, I tend to look to look to the Levantine cuisines when I want to cook something with chicken. Their richness in spice mixes, marinades and flavourful sauces work better with chicken than, say, Turkish cuisine, where the plain flavours that work so beautifully with lamb or vegetables are less favourable when chicken is on the menu.
Case in point: Chicken shish kebab.
A few tips for making this recipe
The marinade is crucial here. For best results, marinate over night. This allows the flavours to permeate the meat, and the yoghurt and lemon juice to tenderise the chicken. You’ll still get decent flavours with a shorter marination time, but planning ahead pays dividends.
Barbecuing in this part of the world means only one thing: Over hot coals. I’ve never seen anyone in Turkey use a gas fired barbecue, and I imagine it’s not much different in Lebanon. It’s simply in a league of its own in terms of bringing out the smokey flavours so crucial to a good shish kebab.
Of course, that’s not an option for everyone. Know that you’ll still get very good results (though not very smokey) with any other barbecue, or even by placing under a hot broiler in the oven, making this a very versatile recipe that works well also outside of barbecuing season.
I like this chicken shish kebab with zhoug, a vibrant yemenite chili and herb condiment (recipe below). Palestinian shatta is another excellent option. Beyond that, I like it classic kebab style, with some thin bread (like lavash or pita), a juicy salad and something tangy. I’ve linked a few options in the recipe itself.
If making the zhoug, choose any chili that matches your desired level of spiciness. Go hot if that’s your thing, or milder for a less burning condiment. Deseeding the chilies also help in softening the kick.
Lebanese style chicken shish kebab
Dinner | Lebanese, Middle Eastern | 1 hour 30 minutes | Serves 6