Grilled Chicken Kebabs (Shish Taouk)

Grilled Chicken Kebabs (Shish Taouk)

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  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2-inch strips
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Pinch of cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1/2 tablespoon turmeric
  • 5 cloves garlic, minced
  • 3 tablespoons lemon juice
  • Metal or bamboo skewers (see note)
  • High-heat oil, for cooking
  • Chopped cilantro, to garnish (optional)


In a non-reactive container (glass, good ceramic or stainless steel) combine chicken, salt, black pepper, paprika, cayenne, cinnamon, coriander, turmeric, garlic and lemon juice. Mix well, cover and refrigerate for 2 hours or overnight.

Thread 2 to 3 pieces of chicken onto each skewer.

To grill chicken: heat grill to medium heat. Lightly oil grill grate and chicken. Cook chicken, turning several times, until delicately browned and cooked through, 6 to 8 minutes per side.

To broil chicken: preheat broiler and lightly oil chicken. Cook chicken, turning once or twice, until browned and cooked through, 6 to 8 minutes per side.

Serve garnished with chopped cilantro.

Special notes:

If using bamboo skewers, make sure to soak them in cold water for at least 20 minutes prior to using.