Skewered chicken pieces

Shish Taouk

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

A lovely dish; the main thing is not to overcook the chicken but to keep it moist because it can so easily dry out. The breast is the traditional cut, but meat from the leg is juicier; you may prefer it.


  • 4 tablespoons olive oil
  • 2-4 garlic cloves, crushed
  • juice of ½ lemon


Mix the oil, garlic, lemon juice and a little pepper in a bowl, and place the chicken pieces in this marinade for 1 hour or longer.

Lift out the meat and sprinkle a little salt over it before threading onto skewers (preferably wide, flat-bladed ones to prevent the chicken from sliding). Turn over a medium-hot fire or under a medium-hot grill for 6-10 minutes, brushing frequently with th