Pates au poulet Shish Taouk

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

4-6 Portions
5 min Prepping
15 min Cooking
Recipe Easy


  • 4 cups (900 g) short pasta: macaroni, farfalle, fusilli, rotini, or other
  • Your choice of vegetables: red onions, bell peppers (any color), zucchini, mushrooms
  • Some olive oil
  • Fresh parsley (optional)


  • 1 cup (250 ml) plain yogurt
  • 2 tablespoon (30 ml) of lemon juice
  • Zest of 1 lemon
  • 1 tablespoon (15 ml) of minced garlic
  • 1 tablespoon (15 ml) of oregano
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of gray shallot
  • 2 tablespoon (30 ml) of olive oil
  • 1 teaspoon (5 ml) of white vinegar
  • 1 tablespoon (15 ml) of salt
  • 1 teaspoon (5 ml) of pepper

Optional: 2 tablespoons of Shish Taouk spices from the market


Click the steps to erase them.

  1. Mix all the ingredients for the marinade and coat the breasts. Marinate for 24 hours.
  2. Cut chicken breasts into cubes.
  3. Cook pasta according to instructions on package. Drain and set aside.
  4. Preheat grill. While you wait, cut vegetables into large pieces: halved peppers, large zucchini wedges, and thick onion slices. Spray vegetables with olive oil. Season to taste with salt and pepper.
  5. Cook chicken on grill at same time as vegetables. Cook time depends on size of pieces.
  6. Once vegetables are cooked, cut them into smaller pieces. Mix pasta, vegetables, and chicken. Add olive oil (to make pasta less dry), season with salt and pepper, and add fresh parsley to taste. Mix well.