College Throwback: Lemon-Garlic Chicken Kebab

Lemon-Garlic Chicken Kebab

Lemon-Garlic Chicken Kebab

I am a fan of Claudia Roden – and have been for years.  When I was in undergrad, I discovered a recipe in The New Book of Middle Eastern Food called “Shish Taouk” a.k.a. Chicken Kebab, that my boyfriend loved.  It took a little more time than a typical college meal, with the skewering and all, but tastes way better than dorm food or anything ‘on-a-stick.’  Usually, I serve these kebabs with Israeli Couscous and a simple salad.  The other night, my then boyfriend- now husband -and I made the kebabs and served them alongside Rice with Herbs, Asparagus and Mushrooms with Prosciutto, Shallots and Thyme.

The lemon juice in the marinade ‘cooks’ the chicken a bit and tenderizes it greatly.  I have found that the most ideal flexitarian to the most die-hard meat and potatoes lover can both agree to really like this dish.  The kebabs are easy – marinate, skewer, grill (or bake).  This is a 4 ingredient recipe (+ salt and pepper) worth adding to your monthly meal rotation.

Don’t like the skewering part?  Don’t do it!  Don’t let the skewers scare you!  Marinate the chicken and pan-fry it, bake it or grill the entire marinated chicken breasts/tenders.  You will find many recipes involving chicken, lemon and garlic.  Some add thyme or crushed red pepper flakes.  The point is, this recipe is a very solid springboard to new variations on good dinners!


Lemon-Garlic Chicken Kebabs

Original recipe from The New Book of Middle Eastern Food by Claudia Roden

1 lb. boneless skinless chicken breasts
4 T extra virgin olive oil
4 garlic cloves, minced
Juice of 1 lemon
Sea salt and freshly ground black pepper

6-8 skewers*

Combine all ingredients in a ziploc bag.  Place on dish in refrigerator and marinate for 30 minutes – 3 hours.

Skewer chicken pieces onto skewers.

Cook kebabs on the grill over medium flame 10 minutes, turning half way, or broil on a foil-lined pan for 7-10 minutes, turning halfway.

* If using wooden skewers, soak them for 30 minutes (while chicken marinates) prior to skewering chicken.

***Note:  I am a complete wimp when it comes to raw chicken breasts.  Give me a whole bird – and I am fine, but boneless, skinless chicken breasts cut up and chilled with oil?  ugh.  BUT despite this, I skewer on, a bit like  a priss, with my pinkie up in the air.


2 thoughts on “College Throwback: Lemon-Garlic Chicken Kebab

  1. Pingback: Orzo with Asparagus, Kalamata Olives & Feta | More Wine Less "Whine"

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s