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Marinating Shish Taouk Recipe

Finally I managed to translate this recipe to share with you guys. We love Middle Eastern food! it makes us remember those lovely days when we lived in Turkey and visited Lebanon. We had such great food experience and from time to time we like to recall those memories by making our own home cooking Middle Eastern dishes. 

This was made for lunch couple of days ago. I often try to marinate the Shish Taouk ( Chicken on sticks ) a night before, but if I didn't plan it ahead I let it marinate for couple of hours. Of course the longer it marinate the softer and tasty it gets, because chicken breast are dry when cooked.  

As a side dish I like to make bulgur, cooked in water, tomato paste, onion, red peppers, spices, coriander and one chilli pepper. I also roast red bell peppers, peel and cut them to small cubes like in this image or stuff them with the bulgur it self. 

The best sauces to this dish is either hummus, motabel or both. In case I didn't prepare a sauce for the Shish Taouk, I usually let my bulgur stay creamy by adding more water so that the meal doesn't taste dry. 

I hope you enjoy this inspiration.. more Middle Eastern recipes to come! 


8 small /4 big garlic cloves
6 chicken breasts
4 tbsp soft greek yogurt 
2 tbsp 7 spices mix 
2 tbsp tomato paste
1 tbsp mustard 
1 tbsp thyme (grounded)
3/4 cup lemon juice
50 ml olive oil
1 tsp ground black pepper
1/4 cup vinegar

2 Chilli peppers 

1 cup = 240 ml


Cut chicken breasts into small cubes.
In the blender, add the mustard, garlic, yogurt, olive oil, lemon juice, vinegar, spices, chilli peppers, thyme and tomato paste, and mix them well.

Add the chicken cubes to the mixture and put them in a box with a lid and keep in the fridge before the roast / grill day.

Put the chicken cubes into wooden or metal sticks and grill in the oven or bbq until they turn into a golden color. 

Brush them with olive oil and serve with lemon and coriander together with hummus, moutabel, bulgur and salad. 

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