Shish Tawook Recipe

Shish tawook placed on a bed of tabbouleh and served with yogurt sauce.

Experience authentic Shish Tawook, tender, juicy Middle Eastern chicken skewers grilled to perfection. Marinated in yogurt, garlic, lemon, and spices, this grilled chicken recipe is simple yet bold and flavorful.

Course Chicken Recipes, Dinner

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinading Time 4

Total Time 4 30

Servings skewers

Calories 181kcal

Author Aysegul Sanford

Ingredients

Chicken

2 pounds boneless and skinless chicken thighs or chicken breasts, cut into 1-inch cubes

For The Marinade

¾ cup whole milk Greek yogurt or plain yogurt
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed
3 tablespoons olive oil plus more for the grill
6 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons tomato paste
1 teaspoon Kosher salt
¼ teaspoon pepper
Pinch cayenne pepper optional

Instructions

Prepare the chicken: Remove any residual skin or fat from the chicken; pat dry and transfer the chicken pieces to a bowl and set aside.
Prepare the marinade: In a mixing bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and pepper so that all are incorporated.
Pour the marinade over the chicken and mix well, ensuring all the chicken pieces are thoroughly coated. Cover it tightly with plastic wrap, removing as much air as possible. Place it in the fridge and marinate for at least 4 hours or preferably overnight.
If using wooden skewers, begin soaking them in water for 30 minutes prior to assembling the marinated chicken. Remove the marinating chicken from the fridge 20 minutes before grilling.
When ready to grill*, turn burners to medium-high and let them preheat for 10 minutes or until it reaches 400 degrees F. Using tongs, dip a wad of paper towel into the extra olive oil and then generously wipe the grates*.
Meanwhile, remove the chicken from the marinade and thread the chicken pieces through the skewer. Tap off any excess marinade. If you have a thin piece, fold it as you thread it so it will cook evenly. Do not pack the pieces too tight, as this can lead to uneven cooking.
Place the skewers on the oiled grate in a single layer. Cover and cook for approximately 12-15 minutes, rotating every 5 minutes so that you achieve a nice browning with grill marks. If you have a meat thermometer, check doneness by inserting it into one of the chicken skewers. If the internal temperature reached to 165 degrees F., your shish tawook should be cooked.
Remove the skewered chicken from the grill and tent with aluminum foil for at least 10 minutes before serving.

Video

Notes

Yields: This recipe yields 8-9 skewers of shish tawook with each skewer having 5 pieces of cubed chicken. The nutritional information below is per skewer.
Cook on the stove top*: If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 15-20 minutes to cook them on the stove.
Do not skip the oiling of the grill grates: This is an important step to ensure that the chicken releases easily (and in one piece) when cooked. If you skip this step (or do not oil them well) the chicken skewers will stick to the grates and it will be difficult to flip them.
Make ahead: You can marinate your chicken for up to 24 hours before cooking. When ready, assemble and cook them as directed in the recipe.
Storage: Bring the leftovers to room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: To heat in the oven, place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes. And to warm it up on the stovetop, place your chicken in a skillet (or a grill pan) with a bit of oil over medium-high heat and cook until heated through.
Serving suggestions: These chicken skewers can be served with cooked grains, summer salads, or in lavash bread. I served them over a bed of tabbouleh and with a side of tzatziki.

Nutrition