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Reviewed: Jun. 23, 2008

This was absolutely wonderful. My husband and I both really love shish tawook chicken and it was great to find a good authentic recipe. I left out the tomato paste but it still tasted just like our favorite middle eastern restaurant. It's especially good if you use the Thick-Style Lebanese Garlic Sauce (see recipe on this site) with it and wrap the chicken in a warm pita!

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StephanieLeigh

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA
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Reviewed: Jun. 19, 2008

EXCELLENT! I just made this for dinner tonight and my husband & I were amazed. We used to order shish tawook all the time at a Lebanese restaurant in our old neighborhood. Now that we've moved, we haven't found a place that serves this so I've experimented with several other recipes and they were all disappointing. But this one is JUST RIGHT!!! Very authentic tasting. I modified it slightly to suit our (spicy) tastes by adding more oregano, a little dried mint, turmeric, and a couple dashes of cayenne pepper.

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mizzbuddy


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Reviewed: May 29, 2008

This chicken was easy and wonderful! I reduced the amount of salt to 1/2 tsp. My whole family loved it including my four year old!

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TraciMee

	Cooking Level: Expert Home Town: Auburn, Massachusetts, USA Living In: Greenbrier, Tennessee, USA
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Reviewed: May 29, 2008

While this was tasty, it tasted nothing like the shish tawook i get at my local middle eastern deli. full disclosure: i used chicken on the bone, so i did not do kabobs. I'm wondering if chunking the chicken would have added more flavor? In any case, made a nice meal, served with grilled pita, and a simple salad of tomatoes, cukes, onions, topped with feta and basalmic.

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TORTUGAS2X

	Cooking Level: Intermediate Home Town: Coraopolis, Pennsylvania, USA
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Reviewed: May 22, 2008

Loved it! Double the spices next time, not the est of the sauce though, just want more of the spice flavours.

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sallymarsolais


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Reviewed: May 19, 2008

Really good flavours (even though my hubby grilled a little too long). Didn't have allspice but it was fine without. Will definitely make again.

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Reviewer:

alo


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Reviewed: May 16, 2008

Absolutely delicious. We ate it with brown rice and spinach, and I cooked it under the broiler. It would probably be even better outside on the grill, as the recipe states. For lunch the next day, we ate the leftovers in pitas with homemade hummus. Yum!!

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honeycake

	Cooking Level: Intermediate Living In: Phoenix, Arizona, USA
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Reviewed: Apr. 27, 2008

I just made this AGAIN. This is really so good. This really tastes like you are eating food from a Mediterranean or Lebanese restaurant. I cannot stress enough....MAKE THIS TAWOOK...it is really good.

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Mrs.Nordy

	Cooking Level: Expert Living In: Costa Mesa, California, USA
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Reviewed: Apr. 27, 2008

WOW- juicy, tender, tasty, and authentic! I marinated the chicken breast strips for 24 hours before cooking them under the broiler. Normally, I am not a big fan of skinless chicken, especially the breast. This recipe will be made again and again with the oh so good for you skinless breast. The only changes I will make next time, and just my personal preference, will be to up the amount of spice, but thats just me. The friends who shared this as part of our Middle Eastern dinner party, and have traveled that part of the world, said the taste was perfect. The left overs were incredible cold the next day.Thank you for sharing an authentic recipe.

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Flying A

	Cooking Level: Expert
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Reviewed: Mar. 23, 2008

This was wonderful, delicious and very tender/moist. I did not have the allspice, so that was omitted. This recipe is SO MUCH better than another from this site, which claims to be authentic, yet uses katchup and mustard. Thanks!

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SemantiTheft

	Cooking Level: Expert Home Town: North Baltimore, Ohio, USA
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Reviewed: Oct. 16, 2007

I LOVE shish tawook. I get it all the time at a restaurant near me. If I could eat it everyday, I would! Either in salad form, sandwich form or just by itself, it's wonderful! Thanks for posting this, I will definitely have to try it at home now!

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Reviewer:

chelsea1985


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