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Restaurants›Zatar Lebanese Tapas & Bar›Shish Taouk Chicken Kabobs Recipe

Shish Taouk Chicken Kabobs Recipe

Name: Zatar Lebanese Tapas & Bars SHISH TAOUK CHICKEN KABOBS Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb boneless skinless chicken breasts; 3 tbsp plain yogurt (full-fat or Greek); 2 tbsp fresh lemon juice; 2 tbsp olive oil; 3 pcs garlic cloves, minced; 1 tbsp tomato paste; 1 tsp paprika (preferably sweet); 1 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sumac (optional, for garnish/marinade brightness); 1 cup long-grain white rice (washed and drained); 0.5 cup vermicelli noodles (thin, broken into 1-inch pieces); 1 tbsp butter or olive oil; 1.5 cup low-sodium chicken or vegetable broth; 0.5 tsp salt; 0.25 tsp black pepper; 8 pcs wooden or metal skewers (if wooden, soaked 30 min); 2 tbsp fresh parsley, chopped; 4 pcs lemon wedges; 0.5 cup plain Greek yogurt or garlic sauce (optional); 0.5 tsp sumac (optional); 1 tbsp olive oil (for brushing)

Inspired by Zatar Lebanese Tapas & Bar

Time1h 5m

Serves4

grilled chicken breast skewers served with vermicelli rice

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Ingredients

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Marinated Chicken

1 1/2 lb boneless skinless chicken breasts

3 tbsp plain yogurt (full-fat or Greek)

2 tbsp fresh lemon juice

2 tbsp olive oil

3 pcs Garlic cloves, minced

1 tbsp tomato paste

1 tsp paprika (preferably sweet)

1 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp Ground turmeric

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp sumac (optional, for garnish/marinade brightness)

Vermicelli Rice

1 cup long-grain white rice (washed and drained)

1/2 cup vermicelli noodles (thin, broken into 1-inch pieces)

1 tbsp butter or olive oil

1 1/2 cup low-sodium chicken or vegetable broth

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve & Garnish

8 pcs wooden or metal skewers (if wooden, soaked 30 min)

2 tbsp Fresh parsley, chopped

4 pcs lemon wedges

1/2 cup plain Greek yogurt or garlic sauce (optional)

1/2 tsp sumac (optional)

1 tbsp olive oil (for brushing)

Method

Marinated Chicken

Prep the chicken

Trim fat from the chicken breasts and cut into 1 to 1-1/4 inch cubes so they will cook evenly. Aim for about 8-10 pieces per breast.

Make the marinade

In a medium bowl combine the yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, cumin, coriander, turmeric, salt, black pepper and sumac (if using). Stir until smooth and well blended.

Marinate

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour and up to 8 hours (overnight acceptable). For best flavor, marinate 3–6 hours.

Skewer the chicken

If using wooden skewers, soak them in water for at least 30 minutes before threading. Thread 4–6 pieces of chicken onto each skewer, leaving a small gap between pieces so heat circulates. Arrange skewers on a tray, cover, and let sit 15 minutes at room temperature before grilling.

Vermicelli Rice

Toast the vermicelli

Heat the butter or olive oil in a medium saucepan over medium heat. Add the broken vermicelli and stir constantly until it turns golden brown, about 2–4 minutes. Watch carefully to avoid burning.

Cook the rice

Add the rinsed, drained rice to the toasted vermicelli and stir for 30 seconds to coat. Pour in the broth, add salt and pepper, bring to a boil, then reduce heat to low, cover tightly and simmer for 15 minutes or until liquid is absorbed and rice is tender.

Rest

Remove from heat and let the rice sit, covered, for 5–10 minutes. Fluff gently with a fork before serving.

Grill & Finish

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Clean and oil the grates to prevent sticking.

Grill the skewers

Brush the chicken lightly with olive oil. Place skewers on the grill and cook for 3–4 minutes per side, turning once or twice, until the exterior is charred in spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total cook time will be about 10–12 minutes depending on heat and piece size.

Rest the chicken

Transfer the cooked skewers to a plate, cover loosely with foil, and let rest 5 minutes to allow juices to redistribute.

Garnish and serve

Serve the shish taouk skewers over a bed of vermicelli rice. Sprinkle chopped parsley and extra sumac over the chicken if desired. Offer lemon wedges and yogurt or garlic sauce on the side for squeezing or dipping.