Shish Taouk

This traditional middle eastern dish from Lebanon (also known as Shish Tawook) is unctuous and tender. And super easy, as chicken is marinated in a mix of lemon and garlic . Some recipes for shish taouk also include yoghurt in the marinade, but not this one, as it is dairy free. Shish taouk is a versatile dish, traditionally served as a kebab or skewer, but can be added to a wrap or a burger, or on a bed of rice with a side of tabbouleh (yummmm) or whatever your imagine dictates.

This recipe is adapted from an original on The Lemon Bowl.

Serves 4 as an entree, or 2 as a main

Ingredients

Equipment Required

600g boneless skinless chicken thighs, cut into cubes or strips
Juice and zest of 1 large lemon
2-3 cloves garlic, grated
1 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
fresh parsley to serve

Glass bowl, preferably with its own lid
Grater
Zester
Juicer (manual)
Fry pan

Method

Place chicken pieces in a glass bowl
Add lemon juice, zest, grated garlic, salt and pepper to the chicken toss until chicken is evenly coated with marinade. Seal with lid or Glad Wrap.
Refrigerate for 20 minutes or up to overnight.
Drain the chicken, reserving the marinade.
Heat pan over medium-high heat and add olive oil.
Add chicken to the pan, sauté chicken, stirring frequently, until lightly browned, about 5-7 minutes.
As the chicken sautes, gradually add spoonfuls of the marinade to the pan.
Serve with fresh minced parsley on top.

Notes

Key Word Search Tags

Lebanese, diary free, chicken

Cooking Tips

The original recipe suggested adding all the marinade and chicken together to the pan at the beginning pf cooking. However, this makes it very wet and reduces the ability of the chicken to brown. Adding the marinade progressively works much better.
The original recipe also suggested breast meat, but I prefer thigh as it is more tasty.

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