How to make INCREDIBLE Syrian Grilled Chicken - Shish Tawouk

[@Armymum13]

Obi I christened my grill with these tonight & OMG!!!! Even the dog was sniffing the air trying to figure out what smelled so good!!!! I’ve made shish kebab before and never been happy with them. The labneh worked fine & the chicken was SO TENDER!!! I have found my “go to” recipe & so happy I have leftovers for the next couple days!!!! Thank you!!!!

[@MiddleEats]

Yay, I'm so happy you liked it. Sounds like your dog has good taste. We just made it as well again and it was as good! Glad you liked it

[@garlicgirl3149]

LOL!!!!!!

[@brettpitzer9826]

These are amazing!

[@swedneck]

Using the flatbread to pull the kebab off the skewer is so satisfying to me, i love when cuisine is practical like this!

[@ahmedhamdy-hb6zu]

بحب قناتك جدا يا اوبي استمر إن شاء الله تحتفل بالمليون قريب

[@bobby_greene]

My favorite thing about yogurt based marinades is that the yogurt has lactic acid which occurs naturally in muscle tissue, so those kinds of marinades don't break down the meat like vinegar based marinades that tend to make meat mushy

[@sauravbasu8805]

Thanks ! That is a great info

[@Brainsnap]

this may be true but the recipe also has lemon juice and vinegar (citric and acetic acids)

[@brewskii9580]

Vinegar has pH level of 2-3 Lactic acid is 4.5-7 nothing to do with naturally occuring just different acidity

[@bobby_greene]

@@brewskii9580 trust me, I'm a youtube commentor

[@reiko1273]

VINEGAR-based marinades?? did I read that right???

[@matthewrick]

I did a three hour marinade with this recipe tonight and cooked the skewers over charcoal. What a delicious recipe! The whole family loved it! Thank you again!

[@AleksandarIvanov69]

Ive been cooking with middle eastern spices so much since i started following your channel, that i swear i can taste the marinade as you were explaining it! I will be making A LOT of this recipe 😊

[@Samurai78420]

This looks incredible. Im an ex-Chef that is absolutely fascinated by this cuisine. Glad I found your channel.

[@Armymum13]

Obi, could I use labneh instead of yogurt???? It’s strained yogurt correct?

[@thepoolisdead7481]

Honestly it would most likely work, just water down your labneh to get a more liquid consistency

[@heathertheisen4103]

It would be helpful if you had a recipe page so I can upload it into my recipe app. Love the content.

[@s_k.99]

That grilling montage with the music giving Guga vibes 🤣

[@ahmedsoliman282]

And angel will hate greens at end😂

[@arizonatea3734]

Lesssss doit

[@rh5913]

Are you jealous 😂

[@miroslavisikiyski4876]

one of the best culinary channels on youtube, keep it up bro

[@peetsnort]

I always trust the portly chef. They know how good it is Love of food and not the money of the diners

[@andreyrass1393]

Pro tip: if you want to make a small portion indoors and still want it to be a bit charred and juicy, experiment with an air fryer on 190-200C. The convection makes for a very nice end result 😊

[@ashcosmo3854]

Air fryer ? That's Haram af

[@dugbert9]

@@ashcosmo3854 lol

[@sauravbasu8805]

How about doing it in a small OTG ?

[@sauravbasu8805]

How much time will it take in the air fryer?

[@R1IY2N]

@@ashcosmo3854how’s a air fryer haram

[@SufficientDaikon]

يسطا انا بقيت بتفرج عليك لما بدور علي وصفات عربية بدل القنوات العربية، جامد والله كمل

[@SufficientDaikon]

بما انك جبت جريل بقا عايزيين حلقة عن مشاوي عربية عشان بحس انها مش مشهورة قوي في الغرب ودا حرام والله

[@Soccer7SG]

Request: feteer meshaltet recipe please! I've seen and tried many, but they're not the same as in Egypt.

[@michaelg7402]

Dude, I'm gonna absolutely make your recipe. Thanks!!!!

[@deathpyre42]

So if the red pepper paste is the same sort of thing as paprika, why do you need both?

[@thastump]

It's not quite the same, paprika is more of a dry hot spice, whereas pepper paste is fruity too.

[@tonyfulton9966]

Ohhhh, my wooord! You were completely right, this is the tastiest kebab recipe I’ve ever tried. Amazing! Thank you for sharing this. 👍👍👍

[@g3tafix]

Just made this in my air fryer since I don't have a grill and it still turned out AMAZING! Thank you for this recipe, it is the bomb!!!

[@matthewrick]

That looks so good! Can’t wait to use that marinade on my next chicken skewer night for the family!

[@8fledermaus8]

There is a proverb in my town: Don't watch Middle Eats when you are hungry 😂😂

[@8fledermaus8]

Great recipe, and mouthwatering video, as always, ty 🙏🏻🙏🏻^^

[@emip3008]

You guys are awesome! I've been wanting to learn about authentic Middle Eastern cuisine, but find not knowing Arabic is quite a limitation. It's great that you do ;)

[@andreasthoming1998]

I don't know if you've done it yet, but have you thought about showing how to make an easy Tahdig (hope I remembered the spelling right)? That crispy layer of rice common in Iranian/Persian cuisine. I've only done it once but my children loved it.

[@p0p_t4rt92]

How does that red pepper paste compare to gochujang? Would that be an ok substitute or are the flavors too different?

[@MiddleEats]

This paste is closer to paprika than gochujang, but I think it will work as a substitute. I feel gochujang is also a bit more sour

[@AleksandarIvanov69]

Gochujang has a way more complex flavor

[@peetsnort]

My goodness. I did this this weekend and I am very popular now with the wife. She lost her 2pounds weight that was hard to shift. I can thoroughly recommend you try this.

[@TundeEszlari]

Wonderful video.

[@Goca-B]

Your recipe is perfect. I tested it and my son rolled his eyes with delight, while eating 😋😋😋 I used chicken thigh fillets and marinated it overnight. Just so delicious. Thank you so much for this recipe 🙏🏻🙏🏻

[@abhirupan7630]

Babe wake up a new Middle Eats video dropped

[@rferaco9295]

We tried this recipe this weekend and it was excellent. Thanks for another great recipe.

[@JDJD-hg9hu]

Bammmm that looks amazing. This is a fabulous channel. Great job with everything. Can’t wait to watch more and experiment with some of your recipes

[@davidgeorgemarr8694]

They look sensational!!!

[@EngineerInMotion]

What kind of yogurt did you use?

[@jo.comics]

Shishtao always reminds me of my grandpa, lovely ☺️☺️❤️

[@ejwolski]

This recipe is awesome! My family really enjoyed these - they are flavorful, juicy, and tender. Thank you!

[@johnpalacios5914]

Wonderful recipe! I make it all the time. How come yours ends up so yellow? Mine tends to be more reddish brown

[@me446]

For chicken, try a turkish tavuk sis marinade with onion juice, salt, pepper, garlic powder, ground cumin, ground thyme, paprika, pepper paste, yogurt and oil. Same marinade that is used all over Turkey for the original chicken doner kebab. Best taste.

[@tonymusolino2369]

I use fresh onions not juice, tomato paste not pepper paste, and i also add a little cinnamon…👍🏼👍🏼👍🏼

[@thebanished87]

I love it that you like to cook but you also like to eat 😂

[@Maplecook]

I would like to do this on my channel too. May I have your permission, please?

[@dararobinson6193]

I made these tonight for my wife and myself, she was skeptical but loved it and I absolutely loved it. I added a bit of hot paprika as well for a little bit of spice. I actually made them in my airfryer and they turned out absolutely amazing, we will definitely do it again. Thank you

[@RDR1456]

Hey, im going to try this, can you tell me what setting and what rack you used?

[@dararobinson6193]

@@RDR1456 I had it at 180 Celsius but overcooked it, honestly I would max it at 240 for less time, thats what a BBQ will do any way, just temp probe it to ensure they are cooked and after a couple of times you will know what to do. I've a Ninja AF400 so there are no racks, jus t 2 baskets

[@HFC786]

Whenever you’re in a country that has camel please do a few recipes with Camel. In my opinion the best read meat particularly when slow cooked.

[@markhunter6789]

You add red paste and white yogurt.....red and white makes pink and that's the colour mine came out......why is yours orange 😂 ??????

[@willparsons6500]

Looks amazing. Big fan of the channel for a while now, thank you! Been eating a lot more M.E. dishes and your hummus is the best on the Tube. I recognise the thin pitta I love from my local Lebanese mezza place but can't seem to find it anywhere else - does it have a name? Do you make it yourself, or does anywhere sell it? S.W. London.

[@MiddleEats]

Hey Will, It's generally called Khubz. It is just regular pitta rolled out super thin and baked. The rolling thin is hard though without a machine. I buy it. You can find it at any turkish grocery store, there should be plenty in SW London. If you can't find one, there is a branch of TFC (Turkish Food Centre) somewhere in south.

[@selinakyle9606]

Adam Regusea knife! You should do a collab!

[@MajdFreiji]

Wonderfully done, thanks a million for this. I grew up with mushrooms being the vegetable of choice with taouk instead of onions and peppers, I have to say those were a first for me. But nonetheless this looks absolutely fantastic!

[@lealandyoung]

lol, got an itch to try this so I ordered the pepper paste and started mixing the ingredients tonight so the chicken could marinate overnight (acid is pretty low so shouldn't be a problem). Thought I had cardamom and dried ginger but it turns out I didn't so I subbed allspice and mahaleb. The marinade still tasted great so we'll see how it turns out tomorrow after I grill it and I'll be sure to pick up some dried ginger and cardamom when I'm out shopping for next time!

[@murray1234ful]

Hey are you missing turmeric from the ingredients here? It's come out very yellow in your video. Possibly you meant turmeric when you said paprika?

[@TheRacerRich]

Does nobody other than me pull the tendon out when prepping chicken breast?

[@druidgrif]

I am thinking Gochujang may be a good sub for the pepper paste.

[@thastump]

Definitely trying this!

[@musakazimargun]

Nice recipe but I have a question, why the name and ingredients are Turkish if this is a Lebanese/Syrian recipe. Not that I claim the recipe is Turkish, I am turk into cooking and haven't seen anyone make chicken shish this way.

[@SamwiseOutdoors]

That looks fantastic. I'm gonna have to try this one soon!

[@marcoj.3120]

Nothing great. Mild non-descript garlic flavor and that's IT.

[@sniper10666]

Wrong move buddy chicken breaststroke is crap and thighs for this dish only 😊

[@ABCA773]

I use yellow mustard instead of tomato paste. It sounds harsh but it mellows out and tenderizes.

[@zalsayegh]

Nice sandwich with good grilled chicken but actually you missed the big touch which is you should have to toast the sandwich.

[@MichaelOlivier-o1s]

What was that last dry ingredient? It sounded like coriander but he already said that?

[@bejooalaan1448]

why do you call it turkish ,,, we only want from Syria .. be proud , stand up

[@bonniethebonnie6971]

How they make food? Mortars to start the oven?

[@wetiot]

Please give me the name of the type of flatbread you used. Thank you.

[@noorskitchenconnection]

Woooow sooo tempting really delicious recipe thanks for sharing such a nice Recipe 👍 Great job well done 👍👍 8

[@tootsiejoon]

No, sorry, Persian Joojeh kebobs with Saffran are the best!

[@JJ-pd6go]

Mmmm looks beautiful and tasty i will be trying it thank you 🥰

[@maartenfisher6626]

why not use the bigger bowl to make the marinade and at the chicken.. looks great thou

[@gavinguitar2194]

How syrians do it. Its all ok because. Try British foods.

[@donaldjabibski4223]

Could you add sliced cucumber and tomato to the pita as well or do those flavors clash?

[@faizchowdhury2768]

Can I cook it in air fryer? Please let me know. Good luck brother.

[@OnderOzdes]

Chicken breast?? Noooo.. It should be leg to triple the taste.

[@thecaveofthedead]

Looks so amazing. I have to try this.

[@NanA-lm5ox]

Making these tonight! Thank you for the recipe, much easier marinade than the one I had been using.

[@ThomasChristopherJ]

That is a nice grill. What grill is that? I'm in the market for a new one.

[@MiddleEats]

It's a Master built Smoke Hollow from Costco. Great value for money!

[@adamellistutorials]

What’s the bbq called buddy?

[@eminpasha7472]

where you got your grill from? usually i know those type are only gas

[@kameelatamna1038]

Try to use bonless chicken thighs nistend much jucier

[@cooperaiken8148]

This dude sounds exactly like Jared Harris.

[@BriarLeaf00]

Lol even the English guy has to do the American style slow grill shot with distorted guitar soundtrack. What can you say, its a classic, innit?

[@starrynights5855]

does this type of chicken have to be cooked on the grill?

[@Spoon819]

This looks so good!!! Thank you so very much for sharing this with us! I want to make it, but I don't have a grill like that. If I were to use the broiler how long should I cook the chicken for?

[@thastump]

Try 10-12 minutes per side, but keep an eye on them. I use a metal oven dish to hold the skewers, with baking paper to catch the drips.

[@ESalma]

I’d say more like 8-10 minutes per side with the broiler on. They dried out when I left them in for longer.

[@MiddleEats]

Yep 8-10 minutes per side. Put the broiler on high, and either skewer them or put them over a wire rack. Put the tray close to the broiler and check it with a thermometer for doneness

[@hossamgebeily]

Just you know, my small business restaurant is based on a lot of your recipes and we’re doing great! Thanks buddy!

[@MiddleEats]

Hahaha that's awesome! Patreon.com/MiddleEats if you want to support our recipe development 😁

[@TeeTee-zm2re]

​@@MiddleEats he owes you lol

[@asdf2581]

Always trust fatty chefs to make delicious food

[@javidjavidan-z7o]

you burn them all and then you say that they look very good.

[@4444aliraza]

Wow that marinade 💯

[@googlen5165]

Syrians make good presentations of food but don't make really good food. Most of their foods are copies of other nearby countries such as Lebanon, palestine and turkey.

[@HDX12-]

Lebanon and Palestine used to be part of Syria, they all have the same food, Arabic dialect and culture. The Turks are more like thief’s they didn’t have real food until they came to the Middle East from Central Europe. It’s funny that you say that when Damascus is the oldest city out of all of them so the others probably copied them.

[@RogueVHS]

someones been watching guga foods @2:25 ;>

[@richardhewer335]

I always puncture my chicken breast with a fork ...jab it like mad...lets the marinade get right in...super tender ...plus use LARGE cuts of chicken breast on skewers on the bbq...not small pieces...can always cut them in half after but leaving large keeps the moisture in.

[@niux919]

I hate you mate! I'm spending my lunch break watching your videos thinking about all that delicious food you cooking! ;) But to be serious, I've tried couple of yours recipes and they blowing socks off! Keep them coming!

[@LittleBearBBQ_Food_Original]

Banging!!! And, I was pleasantly surprised by those Masterbuilt Grills this weekend...after cooking a load of food on one.

[@andreypetrov4868]

Good recipe. A couple of comments. 1. You're not supposed to have meat and onion/capsicum on a skewer. Meat requires much longer cooking while onion/capsicum will burn black 2. Don't leave to much marinade on meat when moving it to scewers - marinade will be burning and turning black while meat will still be undercooked. Otherwise it is a very good recipe and I can recommend it to anyone.

[@tufftimesbc]

I stumbled on to your channel. After watching a few of your videos , I’m ready to eat my phone. I’m definitely going to give this and other of your recipes a try. Thank you so much!!

[@berelinde]

I'm sure it's delicious hot, but the finished wraps would also be good as a weekday lunch. My favorite lunches are always dinner leftovers from the day before, and this would be awesome, but if preparing it with the idea of intentional leftovers, it might make sense to use skinless, boneless thighs instead, as they tend to stay juicier longer, even after overnight refrigeration.

[@saral1156]

Here I go again with cravings for the food that you cook 😂 Pretty much every time I watch your channel I turn into Homer Simpson 🤪😉😉

[@8fledermaus8]

That is very relatable, wrote about the same elsewhere in the comments 😂

[@adamellistutorials]

What coal do you use?

[@bitburg40]

Making this right now. I subbed Kefir for yogurt and Aleppo chile powder for the paprika in the tomato paste substitute. 😁

[@UZPvNUCaaQdF]

This turned out amazing in the oven in the Broil setting. I don't have 3 of those spices, so I used garam masala and added a couple teaspoons of turmeric for color. I also used some mint. I made a second batch tonight and used too much ginger. I recommend everyone who is adjusting to add more ginger or more turmeric as a last resort, as it probably just needs more salt or more lemmon

[@snex000]

This works amazingly well with lamb leg too. Marinade overnight and that tough chewy lamb leg becomes as tender as filet mingon.

[@versioncity1]

I think thighs work better myself. - I generally improvise my marinade but as long as you include the lemon & the yoghurt then after that it's kind of up to your taste and liking of experimentation.

[@4DChess]

Just followed this recipe and put the marinated chicken in the fridge.....let's see im excited 😊😊

[@1DrBar]

What is that style of Grill called and where can they be obtained? I've not seen such a grill local to the US South East.

[@MoeMan216]

its a charcoal grill...

[@tomekkuzma]

Whats the barbecue you are using buddy?

[@goodo5691]

i guess everyone has to be good at "something"

[@pwells1966]

I just stumbled across this channel. It's past 10 PM and I am absolutely craving this right now. Subscribed and can't wait to make this and other yummy dishes.

[@ericcarson342]

Nothing beats charcoal. Where do you get these charcoal style grills (without grills) to make kebabs and lay the skewers?