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As the barbecue season has begun, I’d like to recommend chicken and vegetable kebabs that are eaten throughout the Middle East. «Shish taouk» is derived from the Turkish term «shish» signifying skewer and «taouk» signifying chicken.
It’s evidently a reference to the bygone days when cubes of meat (very often lamb meat, known as «kebabs») were pierced together on a skewer and cooked over a campfire.
The secret to its good taste lies in its lemon-flavoured marinade, which is enhanced with different herbs and spices depending on the region and on the cook. It is served with bulghur, couscous or pita bread, and very often, a garlic sauce.
Try our recipe for Chicken and Vegetable Kebabs
Originally published in the Journal de Montréal on April 28, 2007.