Chicken Mishwi: How to Make These Juicy Kabobs

Chicken Mishwi was one of these meals that graced my dinner table growing up frequently during the summertime. The term “mishwi” in Arabic translates to “grilled” or “barbecued” so it is quite literally synonymous firing up the grill. This recipe can be made with chicken, beef, or lamb if preferred, but I like chicken the best because it is the perfect meat for pairing with the spices and lemon juice in my opinion.

Chicken mishwi is simple to make by cutting some chicken into chunks, marinating it in some spices (known as Syrian pepper in my household) including all spice, cinnamon, ginger, nutmeg, and cardamom to name a few, adding the juice of some lemon and olive oil. Then skewer the meat with some fresh vegetables and serve with arabic bread, hummus, and fattoush for the perfect meal. Sahtein (or bon appetit if you prefer)!

Serves 4

Suggested Wine Pairing:

This dish goes perfectly with Pinot Grigio or a Sauvignon Blanc.

Chicken Mishwi Ingredients:

1 lb of chicken breast, cut into cubes

Juice of 1 lemon

2 cloves or garlic, minced

1/4 cup of good olive oil

1/2 teaspoon of salt

1 tablespoon of Bharat or Syrian Pepper

2 small zucchinis, largely diced

8 ounces of mushrooms

8 ounces of grape tomatoes

1 onion, largely diced

1 bell pepper, largely diced

Instructions:

1. First, get your chicken marinating in the lemon juice, olive oil, salt, garlic, and bharat. Marinate at least while you chop your veggies, but up to 4 hours.
2. Chop the bell pepper, onion, and zucchini in a similar size to the chicken chunks for skewering. If you are using wooden skewers, soak them in water for 15 minutes.
3. Next thread your meat and vegetables onto the skewers. I like to alternate between veggies and meat.
4. Grill on medium high heat for about 5 minutes each side until the chicken is cooked through and the vegetables have a decent char.

If you like this recipe, be sure to try my shish tawook!