Shish Taouk is usually marinated, garlicky grilled chicken. It’s a Middle Eastern dish and, upon doing some reading before writing this, the version I make is actually a bit of a hybrid. It’s got a bit of Shawarma, a Middle Eastern version of the Greek gyro, in it as well. It’s supposed to go in a piece of pita bread but that’s not very low in carbs so I usually just eat it as a salad. And, of course, I don’t use chicken.
Shish Taouk
8 oz package of tempeh
1/3 cup of olive oil
1/3 cup of lemon juice
8 cloves (or more!) chopped garlic
1/2 teaspoon allspice
salt and pepper
oil for frying
Cube the tempeh. Mix the olive oil, lemon juice, garlic, allspice, salt and pepper in a bowl. Marinade the tempeh for at least four or five hours although overnight would be better if you have the time.
Heat the oil in a pan over medium heat and remove the tempeh from the marinade. Try not to get too much garlic stuck to the tempeh as it will burn when you fry the tempeh. Fry the tempeh for about ten minutes, stirring often.
I like to serve this over shredded lettuce, chopped cucumbers and diced tomatoes, along with the garlic sauce I mentioned last week.
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