Reviewed: Nov. 15, 2012

This is FANTASTIC! I made this for my church's weekly cafe, for 60 people, and it was a huge hit! We served the dipping sauce in little cups, and we served the shish tawook with jasmine rice and roasted vegetables with rosemary, what a wonderful meal! Many of the chef-types asked for the recipe. For quantity cooking, I discovered that you can buy skinless boneless chicken breast meat at restaurant outlets, and you can usually get 20 pounds of scraps of this meat VERY cheaply. THen you thaw them in the fridge several days, then just mix those messy scraps with the marinade. Spread the whole marinaded STUFF on big baking sheets to bake, using a scissors to cut up the bigger pieces. This eliminates a lot of the work of cutting up the chicken into chunks. Absolutely delicious.

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Reviewer:

Anne

Reviewed: Oct. 19, 2012

My boyfriend and I had never had Middle Eastern food before so I was sketchy about making this, but I must say I LOVED this recipe. As a few others suggested I added a bit of lemon juice to the marinade. The spices are heavenly! I didn't use the curry and left all of the other measurements intact. I would definitely make this again. I served this with Syrian green beans, toasted pita bread and wild rice pilaf.

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Reviewer:

shayshay

Reviewed: Aug. 30, 2012

not bad at all my family devowered it it was just as the directions called for using the curry however i thought it was lacking salt and maybe something else but i will make it again this was cooked on the george foreman grill and served with pita bread and franks red hot sauce

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Reviewer:

marty151nyc

Reviewed: Jun. 10, 2012

a great marinade with loads of flavor. My husband and daughter ask for this dish often. I serve it with Mujudarrah and it's a fantastic meal!

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Reviewer:

jurce9

Cooking Level: Intermediate

Reviewed: Apr. 19, 2012

me and the bf really enjoyed this.. we skewered and grilled them.. only thing done differently was using lemon instead of mustard as one reviewer suggested.. came out awesome.. ty again

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Reviewer:

just_jam

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

Living In: Arcadia, California, USA

Reviewed: Apr. 6, 2012

This was amazing!!! Followed recipe exactly except grilled on skewers instead of baked. Can't wait to make it again!!

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Reviewer:

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

Reviewed: Mar. 12, 2012

really easy to make and tastes great. highly recommend this recipe

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Reviewer:

sadiaali112

Reviewed: Jan. 11, 2012

This is absolutely delicious. I marinaded for 24 hours threaded onto skewers with red onion and cooked on the BBQ. served it with fresh pita, the dipping sauce, diced tomatoes and shredded lettuce. The chicken was really tender and tasty. Was a big hit with the family too. Will be cooked often in BBQ season.

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Reviewer:

Paintballdan

Reviewed: Nov. 4, 2011

Absolutely delicious!!!!! Definitely a keeper. Thank you for sharing!

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Reviewer:

sevara

Reviewed: Oct. 25, 2011

Coming from the middle east living abroad, I must say this is THE best recipe that takes me back home. I didn't have any yoghurt so I used heavy cream instead and it turned out perfect on the BBQ (I did omit the curry powder). As for the dipping sauce (called garlic sauce) I used Mayo, garlic, lemon juice and olive oil. PERFECTO!

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