Lebanese Shish Kebab Recipes

SHISH TAWOOK (MEDITERRANEAN CHICKEN KABOBS)

Steps:

• Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
• Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
• Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

ARMENIAN SHISH KABOB

Steps:

• Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
• Position oven rack to its top setting and set oven to broil.
• Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
• Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
• Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
• Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

LEBANESE SHISH KEBAB

Steps:

• Quarter the peppers. Remove the cores and seeds and cut into 1 inch pieces.
• Peel the onions and cut into 6 wedges. Separate into "leaves" and set aside.
• Make a marinade of the mint, garlic, and olive oil.
• Place the lamb cubes alternately with the onion and pepper pieces on skewers.
• Paint with the marinade and let stand 1 hour before broiling.
• Sprinkle with salt and pepper to taste.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

SHISH TAWOOK CHICKEN RECIPE - GRILLED CHICKEN KABOBS WRAPS

Steps:

• Cut the chicken breasts into cubes of about 2 inches each. The cubes shouldn't be too small otherwise they'll dry quickly on the grill.
• Place chicken cubes in a bowl, add all marinade ingredients and rub with hands until all ingredients assimilated well.
• Let marinate in a covered container in the fridge for at least 4 hours, preferably overnight.
• Skewer the chicken right before grilling.
• Grill on a BBQ on medium heat for 12-15 minutes maximum turning frequently. Overcooking can dry the chicken.
• Alternatively, you can lay the skewers on the edges of a deep Pyrex dish and bake in the oven at 400F for 15 mins.
• Once cooked, remove the chicken cubes and place in a pot while covering the lid tightly. Let rest for 5 minutes to help the chicken self-steam and turn juicier and softer.
• Spread 1 teaspoon of Lebanese garlic paste along the center/diameter of a pita bread.
• Add 4-5 chicken kabobs.
• Garnish with salted cucumber pickles, French fries, grilled tomatoes or peppers (optional)., Roll and enjoy. You could also toast the wrap roll through a panini grill for 2-3 minutes.

SHISH KEBAB

Steps:

• Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.
• Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.
• Recipe courtesy Clifford Wright