Shish Taouk (Digaag La Solay) شيش طاووق

Shish Taouk (Digaag La Solay) شيش طاووق

Shish Taouk

Tender, juicy shish taouk is amazingly delicious while dry chicken breast can make you choke. Dry chicken is one of the things that make us never go back to an eatery that serves it. However, it can be forgiven if it is a very busy night and there is a rush of orders as mistakes are bound to happen.

For juicy shish taouk, you need high heat. Cook it on low heat for a long time and your chicken will definitely become dry. High heat also prevents the chicken from sticking to the grill. We usually use our gas or charcoal grill when preparing shish taouk but we had so many sending us a request to show them how to grill kebabs indoors. Because of the high heat required, it is not advisable to use a non-stick pan for health reasons. The solution is to use a cast-iron grill pan or a heavy-bottom stainless steel pan. The stainless steel pan will no longer be pretty, but we have one in the bottom cupboard that we dedicate to high-heat cooking.

Shish taouk goes well with garlic sauce, hummus, pita bread, rice pilaf or a crunchy green salad.


Video without music:

Print Recipe

Print Recipe with Photos



(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements


Shish Taouk:

  • ½ tsp (2.5 mL) Garlic paste
  • ½ tsp (2.5 mL) Fresh ginger (grated)
  • ¼ tsp (1.25 mL) Turmeric powder
  • 1 tsp (5 mL) Chicken bouillon powder – Or salt
  • ¼ tsp (1.25 mL) Ground black pepper
  • 1 Tbsp (15 mL) Olive oil
  • 2 Tbsp (30 mL) Yogurt – Plain
  • 2 tsp (10 mL) Lemon juice
  • 11 oz (312 g) Chicken breast (boneless)




Steps for preparing the shish taouk

  1. Cut the chicken breast into 1 1/2″ (4 cm) cubes.
  2. Combine and mix well all the ingredients except the chicken cubes.
  3. Add the chicken cubes and toss to coat.
  4. Cover and place in the fridge to marinate for two hours or overnight.
  5. Thread the chicken cubes on a skewer.
  6. You can cook the chicken on a gas or charcoal grill, or use a cast-iron grill pan. Oil the cast-iron grill pan placed it over medium-high heat. Oil the pan and when it becomes hot, line the chicken skewers and cook for 4 minutes on each side.


Chicken cut into cubes


Marinade ingredients


The marinated chicken


Ready for grilling


A healthy salad to serve with the shish taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Digaag La Solay


Fiidiyo aan muusik lahayn:

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh



(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)


Digaag La Solay:

  • ½ qy (2.5 mL) Tuun (toon) macjuun
  • ½ qy (2.5 mL) Sanjabiil cusboon (la xoqay)
  • ¼ qy (1.25 mL) Huruud shiidan
  • 1 qy (5 mL) Budo maraq digaag
  • ¼ qy (1.25 mL) Filfil madoow shiidan
  • 1 QW (15 mL) Saliidda oliifada
  • 2 QW (30 mL) Caano fadhi
  • 2 qy (10 mL) Casiir liin dhanaan
  • 11 oz (312 g) Shaf digaag (lafa lahayn)




Diyaarinta diagagga la solay

  1. Shafafka digaagga u jar gaballo 1 1/2″ (4 cm).
  2. Waxyaabaha dhan isku dar aan ka ahayn gabalada digaagga. Si fiican u qas.
  3. Gabalada digaagga ku rid, si fiicnna u walaaq.
  4. Dabool oo qaboojiyaha geli muddo laba saacadood ama ilaa hal habeen.
  5. Gabalada digaagga ku mud qoriga.
  6. Girilka ayaa ku dubi kartaa, ama bir culus (cast-iron). Birta saliid mari kaddibna saar dab dhexdhexaad-sare. Markay birta kululaato, qoryaha digaaga ku saf. Labada dhinac mid walba dub muddo 4 daqiiqo.


Digaag oo mukacab loo jaray


Waxa digaagga la marinaayo


Digaagga oo geedeysan


Waa diyaar in la solo


Inslaaddo caafimaad leh oo digaagga lala qaddimaayo


Digaag La Solay


Digaag La Solay


Digaag La Solay


Digaag La Solay


Digaag La Solay


Digaag La Solay


Digaag La Solay


Digaag La Solay


Shish Taouk

Un shish taouk tendre et juteux est délicieux alors qu’une escalope de poulet sèche peut vous étouffer. Si un restaurant nous sert du poulet sec nous n’y remettons pas les pieds. Cependant nous pouvons comprendre que des erreurs arrivent quand la salle est pleine et qu’il y a beaucoup de commandes, nous sommes alors plus tolérants.

Pour obtenir un shish taouk juteux, il faut saisir la viande à feu vif. Cuire le poulet à feu doux trop longtemps et il deviendra sec. La chaleur très élevée évitera au poulet d’attacher au grill. Nous utilisons d’habitude notre grill à gaz ou à charbon pour préparer les shish taouk mais nous avons reçu beaucoup de demandes pour que nous montrions comment griller des kebabs à l’intérieur. Comme il faut une chaleur très forte, il est recommandé de ne pas utiliser une poêle antiadhésive en raison de risques pour la santé. La solution est d’utiliser une poêle grill en fonte ou une poêle en inox à fond épais. La poêle en inox ne sera plus présentable, mais nous en avons une au fond du placard que nous gardons pour cuire à feu vif.

Les shish taouk se mangent accompagnés de sauce à l’ail, houmous, pita bread, riz pilaf ou d’une salade verte croquante.


Vidéo sans la musique:

Imprimer la Recette

Imprimer la Recette avec Photos



(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras


Shish Taouk:

  • ½ cc (2.5 mL) de Pâte d’Ail
  • ½ cc (2.5 mL) de Gingembre Frais (râpé)
  • ¼ cc (1.25 mL) de Curcuma en Poudre
  • 1 cc (5 mL) de Bouillon de Poule en poudre – Ou de sel
  • ¼ cc (1.25 mL) de Poivre Noir moulu
  • 1 cs (15 mL) d’Huile d’Olive
  • 2 cs (30 mL) de Yaourt – nature
  • 2 cc (10 mL) de Jus de Citron
  • 11 oz (312 g) d’Escalope de poulet (désossées)




Étapes de préparation des shish taouk

  1. Couper les escalopes de poulet en cubes de 1”½ (4 cm)
  2. Bien mélanger les ingrédients, réserver les cubes de poulet.
  3. Ajouter les cubes de poulet et tourner pour bien les recouvrir.
  4. Couvrir et mettre au frigo à mariner au moins deux heures ou toute une nuit.
  5. Piquer les cubes de poulet sur une brochette.
  6. Vous pouvez cuire le poulet sur un grill à charbon ou à gaz, ou utiliser une poêle grill en fonte. Huiler la poêle puis la chauffer à feu fort. Quand elle est bien chaude, poser les brochettes de poulet côte à côte et cuire 4 minutes de chaque côté.


Poulet coupé en cubes


Les ingrédients de la marinade


Le poulet mariné


Prêt pour la grillade


Une petite salade pour accompagner le shish taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


Shish Taouk


شيش طاووق

فيديو بدون موسيقى:

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور


كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل

شيش طاووق
ثوم معجون ملعقة صغيرة ½
(زنجبيل طازج (مبشور ملعقة صغيرة ½
(مسحوق الكركم (الهرد ملعقة صغيرة ¼
مسحوق مرق الدجاج ملعقة صغيرة 1
فلفل اسود مطحون ملعقة صغيرة ¼
زيت زيتون ملعقة كبيرة 1
لبن زبادي ملعقة كبيرة 2
عصير ليمون ملعقة صغيرة 2
(صدر دجاج (بدون عظم جم 312


طريقة التحضير:


طريقة تحضير الشيش طاووق

يقطع الدجاج الى مكعبات 4 سم -1
تخلط كل المكونات ما عدى مكعبات الدجاج -2
تضاف مكعبات الدجاج وتخلط جيدا -3
تغطى وتحفظ في الثلاجة لمدة ساعتين او ليلة كاملة -4
تشك المكعبات بالاسياخ -5
تشوى على الشواية او في مقلاة كاست آيرون (cast-iron). تدهن المقلاة بالزيت وتوضع على نار متوسطة عالية. ترص عليها اسياخ الدجاج بعد تسخين المقلاة (وتشوى لمدة 8 دقائق (4 دقائق من كل جانب -6


دجاج مقطع الى مكعبات


مكونات التتبيلة


الدجاج المتبل


جاهز للشوي


سلطة للتقديم مع الشيش طاووق


شيش طاووق


شيش طاووق


شيش طاووق


شيش طاووق


شيش طاووق


شيش طاووق


شيش طاووق


شيش طاووق







28 Responses to Shish Taouk (Digaag La Solay) شيش طاووق
  1. Amaal Ali Hayaan
    November 25, 2013 | 1:59 am

    Maashaa alaah Allah ya khaliikum wa yasiida cumrakum yaa acisa akhwaatii Baxibakum awi awi awi

    • A&L
      November 26, 2013 | 8:20 am

      احبك الله اختنا العزيزة، سعداء بتواصلك

  2. Ayaan Abdullahi Ali
    November 26, 2013 | 2:03 am

    masha’alah, i really like it and also how to served , so yummy and healthy thankz a lot my dears my allah give you mercy

    • A&L
      November 26, 2013 | 8:29 am

      Thank you very much, Ayaan. We hope you will like it when you make it. We wish you all the best.

  3. um asmaa
    November 26, 2013 | 4:36 am

    shukrran dhamaantiin wallaalaheyga qaaligoow jazaakallaahu kheyrakum

    • A&L
      November 26, 2013 | 8:30 am

      Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnaa xiriiriskaada.

  4. Amira
    November 26, 2013 | 5:02 pm

    Asalamalakum mashalllah i tried it and it was more than fabulas all my family loved it now im going to show my friends thanks a lot

    • A&L
      November 26, 2013 | 11:45 pm

      Thank you so much for your feedback. We are happy you and your family liked it.

  5. Student2013
    December 1, 2013 | 8:16 pm

    Asalamu calaykum walalo,

    Thank you very much for posting the video without the music. I love your recipes and i always just mute the music part so I’m really glad you have one without music:-) and i will make this recipe inshaallah!

    Keep it up!!
    ~Love From MINNESOTA, USA

    • A&L
      December 2, 2013 | 9:50 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You are most welcome. We are happy you found what you like. Let us know how it goes for you.

  6. Celmah
    December 8, 2013 | 11:34 pm

    Assalamo alaykum walaal. Can I use vegeta seasoning instead of chicken bouillon powder ? Thanks. Celmah from Hong Kong

    • A&L
      December 9, 2013 | 9:59 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Yes, you can use Vegeta seasoning. Vegeta has more sodium then the family bouillon we use. therefore, use 4 teaspoons only.

  7. Sarah
    December 30, 2013 | 11:16 am

    Hi Guys,

    I have recently been introduced to your website by a friend who raved about your fab recipes and detailed step by step guide and I must say I am very impressed. I have tried a couple of dishes myself and they’ve turned out really well so thank you.

    Do you take any requests at all? I am desperately trying to find a decent and delicious veggie burger recipe (and have tried many- with and without cheese) but none are particularly impressive :( I would love to try one of your veggie burger recipes if you ever decide to come up with one…

    Anyway keep up the exellent work and I shall be watching and trying everything on the site!

    Happy 2014 and God bless!


    • A&L
      January 6, 2014 | 2:07 am

      Thank you so much, Sarah, for your nice comment. We are happy to know that the website has come of help to you. God willing, we will add your request to our to do list.

      We wish you a happy and prosperous New Year.

  8. Zeyna
    December 30, 2013 | 6:08 pm

    Assalamou aleykoum ! Looks good as usual I’ll be making it very soon inchallah !

    Wishing you guys happy new year too.

    • A&L
      January 6, 2014 | 2:15 am

      Thank you very much for your kind comment. Let us know how it goes for you.

      We wish you a very happy and prosperous New Year.

  9. Hanin
    January 8, 2014 | 12:39 pm

    Alslam Alikum Sis,

    My fiance likes your cooking a lot!! you are so good Mashallah and your dishes are very similar to the Saudi ones where I came from ;) ..

    I will be around and learn from you :)

    Thanks a lot

    • A&L
      January 14, 2014 | 9:07 pm

      Thank you very much for your comment. We are happy you like our recipes. Cook and enjoy.

  10. naima
    January 10, 2014 | 12:08 pm

    maashaa allah waad mahadsantihiin markasta aan soo booqdo webkiina aad baan uga helaa jazaakumullaahu kheyran .

    • A&L
      January 14, 2014 | 9:17 pm

      Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay inaad nala socodsiisay.

  11. Zeyna
    January 10, 2014 | 6:10 pm

    I made it on the griddle it turned great ! As you know sometime you have to change so this was a good opportunity mostly for the kids .
    Thank you !

    • A&L
      January 14, 2014 | 9:21 pm

      We are happy the kids have enjoyed it. Thank you for the comment.

      • Maandeeq
        January 27, 2014 | 6:13 am

        Dabool oo qaboojiyaha geli muddo laba saacadood ama ilaa hal habeen.
        Waxaan Rabaa Micnaha Hal Habeen, Mawaxaa laga wadaa Hal Habeen meel iska dhig Hadaadan Qaboojiye Haysan?

        • A&L
          January 30, 2014 | 1:30 pm

          Waxaa laga wadaa laba saacadood kaddib ayaa dubi kartaa ama maalinta labaad. Digaaga markaad qasto qaboojiyaha waa inaad ku keydisaa, banaanka lama dhigi garo wuu halaabayaa.

  12. siham
    February 17, 2014 | 3:21 am

    teslam ayaadi masha alah

    • A&L
      February 19, 2014 | 12:30 am

      Mahadsanid walaal.

  13. Mouchira
    February 17, 2014 | 6:01 am

    Alsalamu alaikum. Hope you are both doing great and thank you so much for your wonderful and very precise and mouth-watering recipes. I only wish you would post new recipes every few days. I understand you must be very busy with other things and I also know that quality, not quantity, is of the essence. This must be why you don’t post recipes as frequently as your avid fans would like you to.

    Also thank you very much for the very helpful tip about cooking chicken on high flame. Could you please explain more about the time required to perfectly cook shish tawook without overdoing this or running the risk of undercooked chicken?

    Many many thanks. May Allah subhanahu give you strength and loads of happiness and blessings.

    • A&L
      February 19, 2014 | 12:49 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your kind comment. Nowadays the frequency of our postings is 4 posts per month. We hope to increase that to 5 each month.

      The cooking time will depend on the size of the chicken cubes. If you cut them into 1 1/2″ cubes as we did for this recipe, cook on medium-high heat for 4 minutes on each side. We wish you all the best.

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