Shish Taouk (Spiced Chicken Kebabs with Garlic Yogurt Sauce)

  • Serves

    serves 4


Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread. This recipe first appeared in our Jan/Feb 2013 issue along with Barbara Hansen's article Anaheim's Little Arabia.


  • 10 cloves garlic, mashed into a paste
  • 12 cup lemon juice
  • 14 cup olive oil
  • 2 tbsp. Aleppo pepper
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 12 tbsp. dried mint leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. boneless, skinless chicken thighs, cut into 2" pieces
  • 1 cup plain yogurt
  • 10 fresh mint leaves, finely chopped


Step 1

Combine half the garlic, ⅓ cup juice, 2 tbsp. oil, 1½ tbsp. Aleppo pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours.

Step 2

Build a medium-hot fire in a charcoal grill. Skewer chicken on about eight 10" wooden skewers; grill, turning, until chicken is cooked through and slightly charred, 10–12 minutes. Mix yogurt, fresh mint, remaining garlic, juice, oil, and Aleppo in a bowl; serve alongside skewers.

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