Brochettes de poulet shish taouk
2-4 Portions
15 min Prepping
10 min Cooking
Recipe Easy


2 Exceldor Shish Taouk-marinated boneless chicken breasts cubed
  • 1 onion, quartered
  • 1 red bell pepper, cubed
  • 12 white mushrooms, whole or halved
  • 12 cherry tomatoes
  • 2 tbsp. (30 ml) olive oil
  • Juice of 1 lemon
  • 2 sprigs fresh oregano, chopped
  • 1 clove garlic, finely chopped
  • Salt and pepper
  • 4 naan breads


  • 1 can (540 ml/19 oz.) chickpeas, drained and rinsed
  • 2 tbsp. (30 ml) tahini
  • Juice of ½ lemon
  • 2 cloves garlic, peeled and roasted, or 1 small unroasted clove garlic
  • ½ tsp. (2 ml) ground cumin
  • 3 tbsp. (45 ml) olive oil
  • Salt and pepper
  • Boiling water as required


  • 2 cups (500 ml) Greek yogurt
  • 1 Lebanese cucumber, seeded and diced
  • 1 green onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tbsp. (45 ml) chopped fresh dill
  • 3 tbsp. (45 ml) finely chopped fresh chives
  • Salt and pepper


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  1. Combine all ingredients for the tzatziki in a bowl. Cover with plastic wrap and refrigerate until ready to serve.
  2. Combine chickpeas, tahini, lemon juice, garlic, cumin, olive oil, salt, and pepper in a food processor. Purée. Dilute hummus with a few spoonfuls of boiling water to adjust taste.
  3. Place oven rack in middle position. Preheat broiler.
  4. If using barbecue, thoroughly oil grill and heat to high.
  5. In a bowl, combine all Shish Taouk vegetables with olive oil, lemon juice, oregano, and garlic. Add salt and pepper.
  6. Thread chicken cubes onto brochettes, alternating with vegetables.
  7. Place brochettes on barbecue grill or under broiler. Cook for 10 minutes, turning several times and brushing with a little oil.
  8. Serve with tzatziki, hummus, and warm naan breads. Garnish hummus with a drizzle of virgin olive oil and accompany with raw veggies or pita bread slices. Save remaining hummus for a veggie sandwich.