Authentic Shish Tawook (Grilled Chicken Skewers)

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

5 from 8 votes

Authentic Shish Tawook (Grilled Chicken Skewers)

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!

Prep Time15

Cook Time15

Marinate Time1

Total Time1 30

Course: Main Course

Cuisine: Levantine, Middle Eastern

Servings: people

Author: Luay Ghafari

Cost: $10

Ingredients

1 cup Yogurt - You can use plain Greek yogurt
¼ cup Lemon juice - From about 1-2 lemons
1 tbsp Lemon zest - From 1 lemon
2 tbsp Olive oil
4-6 Garlic cloves (finely minced)
1 tbsp Tomato paste
1 tsp Dried oregano
1 tsp 7-Spice (Baharat spice) - You can use equal parts ground cumin, coriander and cinnamon
½ tsp Turmeric powder
1 tsp Kosher salt
½ tsp Black pepper
1 tsp Chili flakes - Optional but recommended
4 Chicken breasts (skinless, boneless and cut into cubes)

Instructions

Prepare the yogurt marinade. To a large bowl, add 1 cup Yogurt, ¼ cup Lemon juice, 1 tbsp Lemon zest, 2 tbsp Olive oil, 4-6 Garlic cloves (finely minced), 1 tbsp Tomato paste, 1 tsp Dried oregano, 1 tsp 7-Spice (Baharat spice), ½ tsp Turmeric powder, 1 tsp Kosher salt, and ½ tsp Black pepper. Add optional 1 tsp Chili flakes.
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.
Marinate the chicken. Add 4 Chicken breasts (skinless, boneless and cut into 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 mint yogurt sauce, Lebanese pita bread, batata harra (spicy Lebanese potatoes), vermicelli rice, sumac marinated onions, 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.

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