AUTHENTIC Lebanese Chicken Kabobs | Shish Tawook
Try this Authentic Shish Tawook recipe - a popular Lebanese grilled chicken skewers recipe. It's tender juicy chicken marinated in yogurt, lemon and garlic.
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Fattoush Salad:
Toum (Garlic Sauce):
Lebanese Rice:
???? KABOB INGREDIENTS
2 pounds boneless skinless chicken breast cut into large chunks
½ cup plain whole milk yogurt
¼ cup lemon juice
¼ cup olive oil
6 garlic cloves crushed
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon cinnamon
½ teaspoon oregano
½ teaspoon ground ginger
1 teaspoon salt
¼ teaspoon black pepper
INSTRUCTIONS
1. In a large bowl, add the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the seasoning and salt/pepper) and whisk to combine.
2. Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
3. Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
4. Grill on medium heat for 5-8 minutes per side.
5. Serve with pita bread, lettuce and garlic sauce, if desired.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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BOWLS:
SALT & PEPPER SHAKERS:
MEASURING SPOONS & CUPS:
GRILL PAN:
⏱️ TIMESTAMPS:
0:00 Introduction
0:39 Ingredients you’ll need
1:06 Making the sauce
1:47 Transferring the sauce
2:04 Marinating the chicken
2:46 Grilling the chicken
3:23 Serving the chicken
3:54 Taste test
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#LebaneseChickenKabobs #ChickenKabobs #Kabobs #LebaneseRecipe #ShishTawook
Healthy High Protein Chicken Kebabs! A MUST TRY! #kebab #recipe #chicken #shorts #foodie #weightloss
Healthy Delicious Chicken Kebabs with Rice!
427 calories per serving - 54g protein/46g carbs/7g fat
This dish is absolutely amazing, chicken is so juicy and flavorful then you have the fragrant rice and top it with that yogurt mint sauce! SO GOOD. This is perfect for meal prep and weight loss and another delicious way to have your chicken and rice! Doing Ramadan the right way????????
For the chicken:
• 2 chicken breast (300g raw weight) cut into large cubes
• 1 tsp olive oil
• 1 tbsp crushed garlic
• 1 tbsp grated onion
• 1 tbsp paprika
• 1 tsp salt & pepper
• 1 tsp turmeric
• 75g low/fat free yogurt (can use Greek yogurt)
• 1/2 lemon juice
Mix till it changes colour and marinate. 4-5 pieces per skewer
For the yellow rice:
• 1 tsp olive oil
• 1/2 chopped onion
• 1 small carrot
• 1/2 medium red bell pepper
• 110g uncooked rice
• Same seasoning used earlier
• 300ml water
Bring to a boil then simmer and cook for 8-10mins
Cook the chicken for 4 mins each side
Mint sauce:
• 100g yogurt
• 2 mint leaves
• 1 tsp garlic powder
• 1/2 lemon juice
• salt and pepper to taste
Serve the chicken on top of the rice with the mint sauce and ENJOY!
This makes 2 servings
Calories and macros per serving
427 calories
54g protein / 46g carbs / 7g fat
PERFECT HOMEMADE Juicy Chicken Kebabs
JUICY Chicken Kebabs, are one of lifes greatest pleasures, which is why I'm going to show you how you can make them in ONLY 27 Minutes. These can be made in the home oven, and the result is JUICY, TENDER, FLAVORFUL Kebab, to rival anything from a restaurant. Best of all, these are super quick to make, and I'll give you the full technique so you can customise it yourself
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0:00 Episode Premise
0:20 The three kebab variables
2:26 Joojeh Kebab recipe
3:50 Saffron Rice recipe
4:40 Skewer grilling method
5:53 Generic Kebab Marinade
6:39 Turkish style chicken
7:27 Wire rack grilling method
8:32 Taste test & Outro
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Turkish Yoghurt dip and spiced bread:
My Favourite way of grilling Chicken:
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Each of these marinades is enough for 500g of Chicken Thigh or breast
Joojeh Kebab:
1 Medium Onion
1 Lime
20ml Lime Juice
2 Tbsp Olive Oil
2 Tbsp Yoghurt
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Turmeric
Pinch of saffron
Turkish Marinade:
1 Medium Onion
1/4 Cup Olive Oil
2 Tbsp Yoghurt
1 Tbsp Red Pepper Paste
1 Tbsp Tomato Puree
2 Garlic Cloves
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
Saffron Rice:
2 Cups Basmati Rice
2 Tbsp Oil
2 Tsp Salt
Pinch of Saffron
Garlic Sauce:
2 Tbsp Yoghurt
2 Tbsp Mayonnaise
1 Clove garlic
1/4 Tsp Mint
1/4 Tsp Oregano
1 Tbsp Lemon Juice
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Directions:
Joojeh Kebab marinade:
1- Grind your saffron with 1/4 Tsp salt until it turns into a powder
2- Add a couple tablespoons boiling water and dissolve the saffron powder
3- Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
4- Add the saffron water, oil, and the garlic (minced) then mix till smooth
5- Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
Turkish Marinade:
1- Blend your onion into a fine paste, then squeeze the liquid out of it
2- Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
3- Add the chicken to the bowl, and mix thoroughly
4- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
To grill on skewers:
1- Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
2- Add enough pieces for a portion, and take care not to compress them
3- Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
4- Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
5- Cook for about 2-4 more minutes until the second side is browned (if your chicken is extra thick, you may need to cook this further)
To grill on a wire rack:
1- Place a wire rack over an oven tray and brush with vegetable oil
2- Lay the chicken on the wire rack in a single layer
3- Place under your grill/broiler set to high and cook for 8-10 minutes until browned
4- Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
To make the Saffron Rice:
1- Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
2- Add the salt and pour enough water to cover the rice by about 1 cm
3- Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water dissappears
4- Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
5- Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
6- Mix saffron rice in, or serve ontop of white rice
Yogurt Sauce:
1- Microwave the garlic for 15-20 seconds
2- Add to a bowl with remaining ingredients and mix
Brown Sugar Bourbon Chicken Skewers
Grilled Chicken Skewers with a Brown Sugar Bourbon Marinade cooked on Weber Kettle Grill
#brownsugarbourbonchicken #chickenskewers #howtobbqright
Brown Sugar Bourbon Chicken Skewers
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Red Handle 6 Knife
- Black Nitrile Gloves
- White Insulated Hand Saver Gloves
- McCormick Grill Mates Brown Sugar Bourbon
- Clear Plastic Rub Shaker
- Captain Rodney's Boucan Pepper Glaze
- Killer Hogs The BBQ Sauce
Brown Sugar Bourbon Chicken Skewers
This recipe is great for your summertime get togethers. You can do all the prep ahead of time so when you’re ready to fire up the grill, the cooking will be fast.
I use boneless skinless thighs for this cook. Trim any excess fat and slice the thighs into 2” strips. Place a couple strips on each skewer and get them in some marinade. I used a McCormick Grilling marinade for this recipe but you could use any marinade even Zesty Italian dressing out of the bottle is great. Cover the skewers in the marinade and let them hang out in the refrigerator for a couple hours before grilling.
When you’re ready to fire up the grill, create a two zone fire by placing all of the hot coals to one side leaving a cool zone on the opposite side. Take the skewers out of the marinade and season the outside with a mixture of 1/4 cup brown sugar, 1/4 cup turbinado raw sugar, and 1 teaspoon ground cayenne. I place it all in a dredge shaker and give it a good mix.
Place each skewer over the hot side of the grill fist to sear the outside. It’ll take about 3-4 minutes; just keep an eye on them and turn often. When you get the a good sear move everything to the cool side to slow it down. Keep cooking until the internal temperature reaches 165-170 in the thickest part.
Brush the outside of each skewer with my favorite Captain Rodney’s glaze - Boucan. This will make them sticky and sweet with just a touch of heat.
Move each skewer back over the hot coals just for a minute or two to caramelize the glaze and char the outside just a little more. The whole cook only takes about 10-12 minutes.
I like to serve them with my BBQ sauce for dipping; just make sure you make plenty because folks will love them!
Ingredients:
- 2lbs boneless skinless Chicken thighs
- 1 package McCormick Brown Sugar Bourbon grilling marinade
- 10-12 wooden skewers
- 1/4 cup brown sugar
- 1/4 cup turbinado sugar in the raw
- 1 teaspoon ground cayenne pepper
- 1/2 cup Captain Rodney’s Boucan glaze
Directions:
1. Trim excess fat from chicken thighs and cut each thigh into 2” strips
2. Place two strips of thigh meat on each skewer and arrange on a platter or shallow baking dish. 3. Pour marinade over the top and rotate each skewer so all of the chicken is covered in the marinade.
4. Refrigerate for 1-2 hours.
5. Prepare charcoal grill for 2 zone cooking (hot side and cool side).
6. Combine the brown sugar, turbinado, and cayenne is dredge shaker and sprinkle over the top of the skewers.
7. Place the skewers on the hot side of the grill to sear. Cook for 3 minutes each side or until the outside starts to char.
8. Move the skewers to the cool side and continue to cook until the internal temperature reaches 165-170°F.
9. Brush each skewer with Captain Rodney’s Boucan glaze and move them over to the hot side of the grill for a final sear to caramelize the glaze.
10. Serve with your favorite BBQ sauce for dipping.
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The Best CHICKEN SKEWER Recipe! 30 Minute Dinner
Let’s learn how to make my famous Moroccan Chicken Skewers! It’s the most popular recipe on the blog and so so easy to make for a quick dinner.
INGREDIENTS
2 pounds chicken thighs boneless and skinless, cut into small pieces
2 tablespoons olive oil
1/2 cup plain whole milk yogurt
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 to 3 teaspoons minced garlic to taste
2 tablespoons parsley finely chopped
2 tablespoons cilantro finely chopped
sumac and parsley or cilantro to garnish optional
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CHICKEN SKEWERS | PAN FRIED CHICKEN KEBABS | CHICKEN SKEWERS RECIPE | EASY CHICKEN SKEWERS | KEBABS
Quick and easy homemade chicken skewers
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