From the grill & main dishes · The home kitchen
Chicken Taouk
Lemon and garlic give chicken taouk its bright, familiar character. A little tomato paste helps the surface brown while the brief refrigerated marinade seasons the chicken. Two small skewers over rice make a generous plate that is straightforward to cook on a grill or under a broiler. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Chicken Taouk recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Rest / chill
- 120 min
- Total
- 155 min
Ingredients
- 700 g boneless skinless chicken breast, cut into 3 cm cubes
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 4 garlic cloves, grated
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp dried oregano
- 3/4 tsp fine salt
- 1/4 tsp black pepper
- 180 g long-grain rice, rinsed
- 360 ml water
- 1 tbsp butter
- 1/4 tsp fine salt for rice
Method
Whisk lemon juice, oil, garlic, tomato paste, paprika, oregano, salt and pepper in a bowl. Add chicken, stir to coat, cover and refrigerate for 2 hours.
If using wooden skewers, soak them for 30 minutes. Thread chicken onto eight short skewers, leaving a little space between pieces. Discard the marinade.
Combine rice, water, butter and rice salt in a saucepan. Bring to a boil, cover and simmer on low for 15 minutes. Take off the heat and rest covered for 10 minutes.
Heat an oiled grill to medium-high. Grill chicken for 10–15 minutes, turning every few minutes, until browned and the thickest pieces reach 165°F/74°C. Alternatively broil on a lined tray, turning once and checking the same temperature.
Fluff rice and serve two skewers per person while hot.
Make it your own.
- Uniform cubes cook more evenly than mixed thick and thin pieces.
- Refrigerate the marinade; do not leave raw chicken on the counter.
- Measure temperature in a central chicken piece without touching the metal skewer.