A new way to make shish taouk on a hectic weekday—with way less mess. Just one pan, right in the oven. Voilà!

Forget my original recipe and the marinade. It is now dairy-free! (Youpi!) Forget the oil splashing all over the stove. Forget the pot. And the lid. (Ugh, that lid. Always a pain to clean.) Nope. All of it—gone. We’re streamlining things around here.

All you need is one baking sheet lined with aluminum foil (hello, easy cleanup), chicken of course, a handful of spices, a gentle toss, and into the oven it goes for 40 minutes. That gives you just enough time to set the table, prepare a quick salad, and make some aioli.

Also—aioli is non-negotiable. As a Lebanese girl, I must insist: every occasion is a great excuse to eat garlic sauce. This is the only way.

Quick & Easy Shish Taouk

Recipe credits: Rafaella Sargi
Serves 6

Ingredients
14 to 16 Chicken thighs, boneless and skinless 
2 Tablespoons vegetable oil
1 Tablespoon olive oil
2 teaspoons ground coriander
2 teaspoons garlic granules*
2 teaspoons sea salt
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
3 Tablespoons freshly squeezed lemon juice 

Directions 
Prep all the ingredients.  You will need one baking sheet lined with aluminum foil and food-safe gloves. You will need a serving dish; I like to use a medium baking dish for the shish taouk.

Please, use food-safe gloves and avoid cross-contaminating your work surface while manipulating raw chicken.

Heat the oven to 425F / 220C

Cut each chicken thigh into four equal pieces, then place them on a baking sheet lined with aluminum foil. Add the vegetable oil, olive oil, ground coriander, garlic granules, sea salt, ground turmeric, and black pepper.

Mix everything together with your hands (food-safe gloves, please!) until the chicken is evenly coated with the oils and spices. Spread the pieces out in a single layer on the baking sheet.

Bake in a hot oven for 35 to 40 minutes. The chicken will turn golden yellow from the turmeric, with a few delicious roasted spots here and there. I highly recommend testing a piece to make sure it’s cooked through—but don’t overdo it! Dry chicken is a tragedy. We’re going for juicy, flavorful shish taouk here.

Once it’s ready, remove the sheet pan from the oven, transfer the chicken to a serving dish (discard the oil residue on the baking sheet), and drizzle with freshly squeezed lemon juice. Serve immediately and enjoy!

Don't forget the aioli :)

*Garlic granules are not garlic salt! Be careful… otherwise, your chicken will be overly salty.

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