Barbecue Chicken Shish Taouk, 2 ways | Simon Yared | Skillshare

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Barbecue Chicken Shish Taouk, 2 ways

teacher avatar Simon Yared, Attorney-at-law/psychologist/home cook

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Taught by industry leaders & working professionals
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Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      Lesson 1- Marinade


    • 3.

      Lesson 2- Barbecue grilling


    • 4.

      Lesson 3- Skillet grilling


    • 5.

      Outro and project


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About This Class

Another staple of Lebanese and Mediterranean cuisine is the shish taouk. it is a traditional marinated chicken shish kebab that consist of cubes of chicken that are marinated, then skewered and grilled.

in this class we will learn how to prepare the marinade and to cook shish taouk in two different ways: barbecue and skillet grilling.

Meet Your Teacher

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Simon Yared

Attorney-at-law/psychologist/home cook


Simon is an attorney-at-law with a Master of Law in Private and Business Law (Banking and Capital Markets) from Saint Joseph University at the end of which he submitted a thesis relating to the international competence of the Lebanese courts in bankruptcy issues. Simon has more than 16 years' experience in Civil and Business law in general and more specifically in corporate law and contracts law.

Simon completed as well a bachelor degree in industrial psychology.

However, his true passion lies in the kitchen as a home cook, where he has gathered through the years lots and lots of traditional Lebanese family recipes and gained precious experience and knowledge in the culinary arts and especially in Lebanese, Levantine and Middle Eastern cuisine. 

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1. Introduction: Hello everyone and welcome back to another cooking class. And this new one, we are going to visit another staple of Mediterranean food. She stonewalled as a traditional marinated chicken. Sheesh come up and consists of cubes of chicken that are marinated, then skewered. And great. The dish is eaten either as a sandwich or on a platter with vegetables, sometimes with rice or French fries. In this class, we are going to learn first how to prepare the madness, which spices and condiments use, and the different ways you can use to cool the system. And we are going to use two of these ways, the barbecue grill and the skeleton over the oven top. So stay tuned. 2. Lesson 1- Marinade: Hi everyone, and thank you for joining us. In the first lesson. We are going to go through the ingredients and the preparation of the marinate. Let's start with the ingredients. I'm using 615 grams of chicken breast, a cup or a cup and a half of plain yogurt. Two to three cloves of garlic to three tablespoons of vinegar, white or red. It doesn't matter. A tablespoon of tomato paste, a teaspoon of chili paste, two to three tablespoons of olive oil. The juice of one lemon to Mink, or three small bell peppers, and an assortment of spices. We have the teaspoon of paprika, black pepper, white pepper, salt, curriculum, cloves, garlic powder, and cardamom. Start by cutting the chicken breasts and two squares. We're looking for pieces of about two to three square centimeters. Chicken the chicken neither into the pieces or they easily Knoll into very small pieces, or they will burn. And tried to make them as uniform as possible. So then they take similar time to cook, right? Yeah. I think. So. Ok. And crush the garlic into a base. That's some salt. It helps hold the pieces together through Verizon, the fibers, and the crushing garlic, tomato paste and the yogurt into a bowl and mix all together. And then add the spices and mixing them. Roll the lemon on the boards before squeezing it, and it helps them get more juice. And the lemon juice and the vinegar and mix all together. If you find that the marinade is to liquid at another half a cup of yogurt. And then finally, three tablespoons of virgin polyphyletic, the marinate, chicken pieces. And make sure that all the pieces are covered. But then cover what, a cling film and put in the fridge for at least two hours. If you can leave it over night, it would be even better. 3. Lesson 2- Barbecue grilling: In this lesson, we will skewer and barbecued chicken system is in fact traditionally in grilled on a charcoal gray, owing to the special flavor given by the charcoal. And then goes particularly well on the gene. However, it is in no way the only method you can use. You can indeed grill the taboo on a gas grill, like we will be doing in this lesson. But also you can cook them without cures and a skeleton over the oven top. And that is the method that we will use in the next lesson. In addition, if your stove top comes within grill or a hotplate, or if you have a cast iron grill or plate that you can place over the stove top. You can skewer the xi star MOOC and grilled them straight over the stove. And another simple way to calculate a war is to Bank them in a tray. And they often start by cutting the bell peppers into two to three centimeter pieces. It's easy to see when I came here to generate those revenues. So for example, right. And then skewer that chicken and delta, alternating between them. Norms over four or five pieces of each enough. Otherwise, they risk not cooking Well. In addition, leave at least half a centimeter between the pieces in order to facilitate the cooking by letting the heat reach them from all sides. Freely Jam barbecue with some very careful not to drizzle any oil over the OpenFlow. Or you will have a flare up over the barbecue. And if you're not here, it says, it means your barbecue is not hot enough. Lower the hint and leave them for around ten minutes, depending on your barbecue. Rotating the skewers from time to time after the first ten minutes to make sure that the chicken is evenly cooked. It should take in Japan it on your grope around 20 to 25 minutes for the chicken took up, take them over the barbecue and enjoy. 4. Lesson 3- Skillet grilling : The second method we are going to use is the skeleton without using any secures. Starting by preheating and raising the skeleton. The skillet needs to be piping hot, labor chicken away from you so that you don't burn yourself or the splattering points. If you don't hear the CISM, don't put the chicken in. It means the skeleton is not hot enough. Then the remaining bell pepper pieces of work. Let me turn the chicken and bell pepper pieces after around five to ten minutes and leave them for another five minutes or until the chicken is well cocktail. The pathogen is well-cooked, remote from the heat, serve in assemblage or in a platter with garlic based and french fries and enjoy. Ok. 5. Outro and project: As always, our project is to recreate the dish we learned in the class, as is following the recipe. Or by using your own way, you own your own variations. The important part is to enjoy it, have fun, and share with everyone you creations and achievements, whether through pictures or through videos. And I think I can speak for everyone when I say that we would love to see them and give you our feedback. Thank you for watching. Don't forget to review, unfollow me for more classes.