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    Home » Recipes » Levantine Recipes

    Authentic Shish Tawook (Grilled Chicken Skewers)

    Published: Nov 21, 2023 by Luay Ghafari | This post may contain affiliate links.

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    This Authentic Shish Tawook recipe is so delicious and versatile that I guarantee you’ll add it to your summer grilling rotation. But guess what? You can make it in the cooler months too in an oven or on a grill pan. A staple at most Middle Eastern restaurants, there’s no reason for you not to make it at home!

    A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
    Jump to:
    • What is Shish Tawook?
    • Ingredients
    • Ingredient Notes and Substitutions
    • How to Make this Lebanese Shish Tawook Recipe
    • Expert Tips
    • Recipe FAQs
    • Other Middle Eastern Recipes You Will Enjoy
    • Recipe

    Serve these chicken kebabs with Lebanese garlic sauce (Toum), tahini, vermicelli rice, batata harra (spicy Lebanese potatoes), pickled cauliflower, and Lebanese pita bread. It goes well with fresh salads like my Lebanese Tabbouleh, Fattoush and Jerusalem Salad.

    What is Shish Tawook?

    Shish Tawook (also spelled shish taouk) is a popular Middle Eastern dish, particularly in Lebanon, Turkey, and other countries in the region. The name "Shish Tawook" is derived from the Turkish words "şiş" (skewer) and "tavuk" (chicken), reflecting its primary ingredient.

    The history of Shish Tawook can be traced back to the Ottoman Empire, where grilling meat on skewers was a common cooking method. Over time, different variations of grilled chicken kabobs emerged in various regions.

    In Lebanon, Shish Tawook gained popularity as a flavorful and succulent grilled chicken dish. So even though Shish Tawook Kebabs are enjoyed throughout the Levant and the rest of the Middle East, they are considered to be more aligned with Lebanese cuisine than Levantine Cuisine.

    Ingredients

    This is an incredibly easy recipe to prepare and uses pretty standard pantry and fridge staples.

    Shish tawook ingredients with individual labels on a board.

    Ingredient Notes and Substitutions

    • Chicken: Boneless skinless chicken breast is my go-to for shish tawook, but you can of course use boneless skinless chicken thighs.
    • Yogurt: A plain or Greek-style yogurt is fine. You don’t need anything fancy here. The reason we use yogurt is to help tenderize the chicken.
    • Spices: Every family has their own spice blend. I like a combination of Baharat (7-spice), oregano, chili powder and turmeric. Turmeric powder is used primarily for color enhancement. If you don’t have any, don’t worry about it. You can omit it.
    • Tomato paste: you only need a little tomato paste for this recipe. I recommend you get yourself some of the tomato paste sold in squeeze tubes (affiliate link). They last much longer than canned tomato paste and are perfect for recipes like this that only need a little bit. 
    • Garlic: I prefer to use fresh garlic in this recipe, but you can use garlic powder if that’s what you have.

    See the recipe card for full information on ingredients and quantities.

    How to Make this Lebanese Shish Tawook Recipe

    Shish tawook marinade ingredients in a bowl.

    Step 1. Prepare the yogurt marinade. To a large bowl, add the marinade ingredients.

    Shish tawook marinade in a bowl.

    Step 2. Mix the marinade. Whisk the marinade ingredients together until you get a smooth sauce.

    Shish tawook chicken in a yogurt-based marinade in a bowl.

    Step 3. Marinade the chicken. Add the chicken cubes to the shish tawook marinade, toss to coat evenly and refrigerate for at least 1 hour.

    Marinated chicken breast shish tawook cubes on metal skewers.

    Step 4. Skewer. Skewer the tender chicken chunks onto metal or bamboo skewers. If using bamboo, soak them in water for 30 minutes first to help them resist burning on the grill.

    Chicken skewers grilling on a charcoal grill.

    Step 5. Grill. Grill the chicken skewers on a gas or charcoal grill, turning every few minutes so that the chicken can cook evenly. The chicken will be ready when the internal temperature is 170F/77C.

    A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.

    Step 6. Serve. Serve your grilled chicken shish tawook with your favorite sides. I like garlic sauce (toum) and sumac onions with a side of salad. 

    Expert Tips

    • Roast in the oven instead: You can certainly use an oven to cook the chicken, especially in the winter months. Preheat your oven to 400F/200C. Bake directly on a parchment paper lined baking sheet or on a rack set on a baking sheet. You will have to turn the chicken so that it can grill evenly. You might also want to use the broiler to get some charring and crispy bits. 
    • Use a grill pan instead: You don’t have to sacrifice those gorgeous grill marks. If you want to make this recipe in the winter or on a rainy day and can't use the outdoor grill, then use a cast iron grill pan on your stove. You might need to split the chicken into multiple skewers so you can fit the size of the grill pan. 
    • Soak the wooden skewers. If you plan to use bamboo skewers on the grill, soak them in water for 30 minutes before skewering and grilling. They will soak up some of the water which will help them remain intact on the grill and resist burning.
    • Use a meat thermometer. A meat thermometer (affiliate link) can help you ensure your chicken is cooked perfectly (not undercooked or overcooked).
    A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.

    Recipe FAQs

    Can you make chicken shish tawook in advance?

    I don’t recommend making this recipe in advance. It is best served hot off the grill. However, you can certainly marinate the chicken a day before you plan to cook it. Don’t marinate it for more than 24 hours.

    What is the best way to store cooked chicken tawook?

    Cooked chicken shish tawook should be stored in an airtight container in the fridge and enjoyed within 3 days. I don’t recommend freezing it.

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    If you make this Authentic Shish Tawook (Grilled Chicken Skewers) or any other Main Dish on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.

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    Recipe

    A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.

    Authentic Shish Tawook (Grilled Chicken Skewers)

    Luay Ghafari
    This Authentic Shish Tawook recipe is so delicious and versatile that I guarantee you’ll add it to your summer grilling rotation. But guess what? You can make it in the cooler months too in an oven or on a grill pan. A staple at most Middle Eastern restaurants, there’s no reason for you not to make it at home!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Marinate Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine Levantine, Middle Eastern
    Servings 4 people
    Calories 372 kcal

    Ingredients
      

    • 1 cup Yogurt - You can use plain Greek yogurt
    • 2 Lemons - Zested and juiced
    • 2 tablespoon Olive oil
    • 4 Garlic cloves - Finely minced
    • 1 teaspoon Dried oregano
    • 1 teaspoon 7-Spice (Baharat spice) - You can use equal parts ground cumin, coriander and cinnamon
    • 1 teaspoon Chili flakes - Optional but recommended
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Kosher salt
    • ½ teaspoon Black pepper
    • 4 Chicken breasts - skinless, boneless and cut into cubes (see note)

    Instructions
     

    • Prepare the yogurt marinade. To a large bowl, add the yogurt, lemon zest, fresh lemon juice, olive oil, minced garlic, spices, salt and pepper.
    • Mix the marinade. Whisk the marinade ingredients together until you get a smooth sauce. You can taste the marinade if you want. It should be a little salty.
    • Marinade the chicken. Add the chicken cubes to the yogurt-based marinade, toss to coat evenly, and refrigerate for at least 1 hour. You can marinade overnight too if you prefer.
    • Skewer. Skewer the chicken chunks onto metal or bamboo skewers. If using bamboo, soak them in water for 30 minutes first to help them resist burning on the grill. Discard any leftover marinade.
    • Grill. Grill the chicken skewers on a pre-heated and oiled gas or charcoal grill, turning every few minutes so that the chicken can cook evenly. The chicken will be ready when the internal temperature is 170F/77C.
    • Serve. Serve your grilled chicken shish tawook with your favorite sides. See note for recommended sides.

    Notes

    Chicken: Boneless skinless chicken breast is my go-to for shish tawook, but you can of course use boneless skinless chicken thighs. Cut them in 1-inch or 1.5-inch cubes. 
    Serve your juicy chicken skewers with Lebanese pita bread, batata harra (spicy Lebanese potatoes), vermicelli rice, a refreshing salad, tahihi sauce and/or garlic sauce (Toum). It can also be enjoyed with Mutabal or creamy hummus.
    Make sure the chicken is cooked fully before serving. Invest in a meat thermometer (affiliate link). When the thermometer registers 170F in the thickest part of the meat you’ll know the chicken is ready.
    Making this recipe in the winter or on a rainy day and can’t use the outdoor grill? No problem!
    • Roast in the oven: Preheat your oven to 400F/200C. Bake directly on a parchment paper lined baking sheet or on a rack set on a baking sheet. You will have to turn the chicken so that it can grill evenly. You might also want to use the broiler to get some charring and crispy bits.
    • Use a grill pan: You don’t have to sacrifice those gorgeous grill marks. If you want to make this recipe in the winter or on a rainy day and can't use the outdoor grill, then use a cast iron grill pan on your stove top on medium high heat. You might need to split the chicken into multiple skewers so you can fit the size of the grill pan.

    Nutrition

    Calories: 372kcalCarbohydrates: 8gProtein: 54gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 147mgSodium: 1162mgPotassium: 1010mgFiber: 2gSugar: 3gVitamin A: 230IUVitamin C: 32mgCalcium: 89mgIron: 1mg
    Tried this recipe?Let us know how it was! Or Pin it!

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