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!
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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.
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
Step 1. Prepare the yogurt marinade. To a large bowl, add the marinade ingredients.
Step 2. Mix the marinade. Whisk the marinade ingredients together until you get a smooth sauce.
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.
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.
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.
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).
Recipe FAQs
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.
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.
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
Authentic Shish Tawook (Grilled Chicken Skewers)
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
- 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.
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