Recipe by: Julie Knox


Serves: 4

Serve with grilled vegetables


  • 450 g chicken breast without skin, cut up into cubes
  • 1 clove garlic, peeled and crushed
  • ¾ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon allspice
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice


  • Mix marinade (garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice) in a plastic bag.
  • Add chicken and fully coat. Close bag and marinate for 3-6 hours or overnight in the refrigerator.
  • 30 min before grilling remove from refrigerator, allowing it to reach room temperature.
  • Thread onto skewers (if using wood, soak, weighted so water covers for about ½ hour).
  • Grill over medium charcoal fire, basting and turning several times, until browned. (You can also grill in the oven. Pre-heat the oven and grill for 6-8 minutes, basting half-way through)
  • Serve with grilled vegetables.

Download PDF here: Julie Knox Lebanese Shish Taouk (Chicken Cubes)