Home » Recipes » Main Courses » Chicken Mishwi Recipe
By Lola Elise 14 Comments
When I lived in Pittsburgh, I used to go to a Lebanese eatery called “Aladdin’s”. I loved the place very much! The atmosphere, the food and the CAKES were amazing. Every time I went there, I would order Chicken Mishwi. But I never bothered asking them how they actually cooked this chicken to be so tender and absolutely delicious. Knowing the name of the dish, I searched for it for a long time. There wasn’t much about it except for one little recipe in Yahoo Q/A. I really had to strain my taste buds to exactly pin point what it is I ate at “Aladdin’s”. Now we eat this chicken every other week.
A couple of weeks ago, my husband and I went to “Barnes and Noble” to purchase some books. Obviously, the first isle I visited was the cooking isle. I picked out the books I wanted to buy for a long time and among them I happened to grab a Lebanese cook book. Although I didn’t buy that book that day, to my delight I looked up the Chicken Mishwi recipe in it. I wasn’t doing such a bad job following my instincts after all. The only difference was, I use stove top grill. The real key for cooking Chicken Mishwi is an outside gas grill, or better, a charcoal grill. If you happen to like this recipe, try to cook it on an outside grill for the best results.
Yield: 6 servings
Prep. and cooking time: varies
Ingredients:
- 1 whole chicken (cut out in 4 oz skinlessÂpieces)
- 4 cloves of garlic, minced
- 1 cup olive oil or substitute
- Juice of 1 lemon
- 2 Tbsp lemon vinegar
- Salt, black pepper
Directions:
In a medium container combine marinade ingredients and mix very well. Soak the chicken pieces and refrigerate. Every hour take it out and mix it well again (do it at least couple of times). Keeping the chicken in marinade overnight is preferable. Heat the grill on medium-high, lay out the chicken pieces. Cook each side for 15 minutes. You can also spread the remaining marinade on the meat while grilling with help of the kitchen brush.
You can also do the original version by using the whole chicken. For this you will need to butterfly the chicken first and then marinade it. The rest of the process is the same.
Serve with a favorite salad, vegetable or rice pilaf.
Enjoy!
Reader Interactions
Comments
SusanThanks for finding the recipe! My kids and I love the chicken Mishwi salad from Aladdin’s in Chicago (brrrr) but had little hope they would divulge their secret recipe so it made my day to find you had posted it. Guess I’ll have to brave the cold to cook this one up but it’s definitely worth it. A million thanks!
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- anita allen
i was told today qt Aladd8ns they use sumac in recipe
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- Lola Elise
Thank you, Anita! Sumac would also be an amazing addition. Lately I am als adding a little yogurt and marinating it overnight to have a very tender chicken. Give it a try ❤️
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- Lola
Susan, thank you for visiting my blog. I hope you made the chicken mishwi and it turned out great. Let me know how it all went. I love chicken mishwi, too :D
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- Joel
I lived in Pittsburgh for 6 years and enjoyed many meals at Aladdin’s. However, when my wife and I go back to visit now, we always make sure to eat at a place in the South Side called Kassab’s on Carson St. Check it out if you are every back there!
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- Lola Mansurov
Hi Joel! I bet the place is very good. We live in Denver now and have such a hard time finding a nice kebab place. Whenever we are in Pitt, I will make sure we visit the Kassab’s. Thank you for the great tip!! :)
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- huda
mishwi means grilled on charcoal “chicken mishwi'” means chicken on charcoal every one have their own recipe
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- Lola
Huda, can you share your recipe? :D I would love to make it!
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- Angelica
YES!!! Ah i have been searching for this recipe everywhere. Went great with some curried pumpkin soup.
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- Chelou
What is lemon vinegar?
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- Nik
I would like to know the same: what is lemon vinegar? Is it something homemade or store bought?
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- Ann
I googled how to make lemon vinegar and found this:
INGREDIENTS Nutrition
SERVINGS
70
YIELD
35 fluid ounces
UNITS
US
35 fluid ounces white vinegar
2 lemons
4 bay leaves
Directions
Pour the vinegar into a stainless steel pan.
Wash the lemons and pare the rind from them with a potato peeler.
Add the peel to the pan with the bay leaves and boil for 5 minutes.
Cover and leave to go cold.
Bottle, including the peel and the bay.
Leave for 4 weeks.
More items…
Lemon Vinegar Recipe – Food.com
http://www.food.com/recipe/lemon-vinegar-30845Reply
- Ang
Can wait to try. Sitting here in Cleveland eating the Aladdin’s chicken mishwi salad and thinking, could I make this and found this article via Google! Thank you! I’ll share how it turns out. I love their baba ganoush and have tried to replicate and have failed considerably each time. :)
Reply
- Milyn
I want to learn more from your recipe…watching from philippines
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