Shish Tawook

I am giving you an excellent, very flavorful and NEW chicken skewer recipe for the summer time. Shish Tawook, with its roots in Lebanese and Turkish cuisine, ready to be grilled in your backyard!

I absolutely adore making Shish Tawook! I start by marinating tender chicken pieces in a creamy mixture of yogurt, olive oil, garlic, lemon juice, and a blend of earthy, exotic spices. Then, when I grill it, I’m always amazed at how it turns beautifully golden-brown with a slightly crispy exterior, yet stays so tender and juicy on the inside.

Yet another cracking chicken grilling recipe from the Mediterranean and Levant region. I love to serve my Shish Tawook Serve with warm, fluffy pita or over some pilaf, or simply eat straight off the skewers!! All are yum…

Grilling meat of all kinds is such a fun meal in summer time. You don’t have to stick with the same old grilling recipes, but can have varied flavors for all your barbecue times.

From my classic Shish Kabobs to Latin Pinchos to everyone’s favorite Asian Teriyaki Skewers, it’s great when grilling these new flavors for your friends and family.

In the past I loved our Middle Eastern Kofta Kebabs, and were on the lookout for more Middle Eastern flavors, and came across Shish Tawook.

What is Shish Tawook?

Shish Tawook, also known as Shish Taouk, has its origins in the Middle East, particularly in Turkish and Lebanese cuisines. The word “Shish” comes from the Turkish word for “skewer,” while “Tawook” is derived from “tavuk,” which means “chicken” in Turkish.

Shish Tawook has been a Middle Eastern staple for centuries. The practice of skewering and grilling meat is ancient, and it has been adapted by various cultures throughout history.

This kabob dish is famous for its special marinade. It’s made with yogurt, garlic, lemon juice, and spices. Yogurt helps tenderize the meat and adds a tangy flavor, a trick used in Middle Eastern cooking for a long time.

This dish has become popular in many places outside the Middle East and is often found on menus in kabob restaurants worldwide. Sometimes, it’s served as a sandwich in Lebanese pita bread with garlic paste (toum) and pickles, while other times, it’s part of a meal with rice and veggies.

Ingredients Needed

• Chicken – I like boneless, skinless chicken thighs for any chicken kabob recipe, as it gives more tender and juicy morsels than chicken breast. But you can cook this recipe with chicken breast as well if that’s your preference. Simply grill a minute or two less for chicken breast.
• Shish Tawook Marinade – A marinade full of flavors, meaning no skimping with the ingredients that goes in it.
  • Plain Greek yogurt – You can also use regular plain yogurt if that’s what you have. Yogurt not only give tangy notes to the kebobs, but it tenderize the meat as well.
  • Lemon juice – So good in any kabob recipe.
  • Extra virgin olive oil – Lends the necessary moistness to the kebobs.
  • Garlic – Never shy from garlic for the authentic flavors.
  • Tomato paste – Adds to the flavor and color.
  • Spices and herbs – Paprika, oregano, cumin, cinnamon, ground ginger, red chili flakes, pepper.
  • Salt – The final yet ultimate flavor booster.

Shish Tawook Recipe

This Lebanese Chicken Skewers recipe happens very quick, under 20 minutes cooking time on your grill.

To really amp up those flavors, I make sure to marinate the chicken for a good amount of time. This lets all those delicious flavors soak into the meat and also helps to tenderize it, making the kabobs juicy and packed with flavor.

So, I always aim to marinate the chicken for at least 4-6 hours, or even overnight if possible, or first thing in the morning if I’m cooking for dinner later. Trust me, the longer you marinate, the better the results!

1. Make the Shish Tawook Marinade: In a large bowl, I add all the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, and all the spices and seasonings.) Then, I whisk everything together until it’s well combined.

2. Marinate Chicken: Next, I add the chicken pieces to the marinade and toss them until they’re completely coated. Then, I cover the bowl and pop it in the fridge for 4-6 hours, or even overnight if I have the time.

3. Grill Shish Tawook: I preheat a gas grill to medium heat and lightly oil the grates to prevent the chicken from sticking. Then, I thread the marinated chicken onto skewers, making sure they’re snugly packed together. As I thread them, I brush extra marinade all over the chicken pieces to add even more flavor. If I’m using bamboo skewers, I make sure to soak them in water for at least 30-40 minutes beforehand to prevent them from burning on the grill.

I discard any leftover marinade to avoid cross-contamination. Then, I grill the chicken skewers for about 15 to 20 minutes, turning them every 5 to 7 minutes to ensure they cook evenly on all sides.

I keep a close eye on them and grill until the chicken is fully cooked through and nicely charred on the outside. This way, we get tender, juicy chicken skewers with nice grill marks.

Stovetop method:

If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 20-25 minutes to cook them on the stove.

Here’s how: I grease the grill pan or a regular pan with a bit of oil and heat it over medium-high heat. Once it’s hot, I place the skewers on the pan and cook them for about 20-25 minutes, turning them every 5 minutes to ensure they cook evenly.

Oven Baked Method:

To cook the chicken skewers in the oven, I preheat it to 500°F. Then, I skewer the marinated chicken pieces and place them on a greased, foil-lined baking sheet.

I bake the skewers in the preheated oven for 15 minutes. After that, I carefully turn the skewers over, baste them with any cooking liquids or marinade left in the pan, and return them to the oven.

I continue baking for an additional 10-15 minutes until the chicken is cooked through and has a nice golden-brown color.

For that extra touch of flavor and those beautiful char marks, I broil the skewers for 3-4 minutes, keeping a close eye on them to prevent burning.

Alpana’s Tips

1. Marination time: I always start by marinating the chicken for a few hours, or preferably overnight. This allows the flavors of the marinade to really soak into the chicken, making it super flavorful and tender.
2. Cut the chicken into equal-size pieces. I always make sure to cut the chicken into equal-size pieces so that they cook evenly on the grill.
3. I use yogurt in my marinade because it acts as a tenderizer, keeping the chicken moist and flavorful during the grilling process.
4. Choose the right chicken: I recommend boneless, skinless chicken thighs for Shish Tawook, but breast can also be used if you prefer white meat. Thigh meat tends to be juicier and more forgiving if slightly overcooked.
5. Soak wooden or bamboo skewers: Before threading the chicken onto wooden or bamboo skewers, I soak them in water for at least 30 minutes. This prevents them from catching fire on the grill.
6. Avoid overcrowding: Don’t overcrowd the skewers. Thread them snuggly, but don’t smash the chicken pieces together.
7. Grill management: I make sure my grill or grill pan is hot before adding the skewers to give them a nice sear and prevent sticking. I also refrain from flipping the skewers too often, allowing each side to develop a beautiful char.
8. Resting time: After grilling, I let the skewers rest for a few minutes before serving.

Serving Suggestions

1. As a Sandwich: One of the most common ways to serve Shish Tawook is in a sandwich. I love to stuff the grilled chicken pieces into warm pita bread or a flatbread roll. Then, I add fresh lettuce, sliced tomatoes, pickles, and a generous spread of garlic paste (toum).
2. Shish Tawook Plate: Some days I serve Shish Tawook as a main dish on a plate. I arrange the grilled skewers on a bed of rice. Saffron Rice goes great here. While you have the grill fired up, try adding some Grilled Zucchini as a side.
3. In a Wrap: Another way to enjoy Shish Tawook is to make a wrap. I place the grilled chicken pieces on a large tortilla or flatbread. Add your preferred fillings, such as lettuce, tomatoes, cucumbers, onions, and a spread of garlic paste.
4. With Dips: Shish Tawook can be served as an appetizer or finger food at parties. Serve the skewers with a selection of dips like Hummus, Tzatziki, and Garlic Aioli.
5. On Salads: It goes great with Fattoush salad. You can bulk up any of your other favorite salads like Caesar, Tabbouleh or Greek Salad by topping them with Shish Tawook.

Shish Tawook, a well-loved dish from Levant and the Mediterranean, is a must for all Kabob lovers out there.

Try these new flavors for your next hand held meal. Get that barbie sizzling with my chicken skewers loaded with rich, tangy flavors. Have fun this summer…

Shish Tawook, on our Gypsy Plate… enjoy!

Try these other great Middle Eastern recipes!
Chicken Shawarma
Balela Salad
Moutabal
Hashweh
Fesenjan
Ful Medames
Falafel
Menemen

Shish Tawook

Yield: 6 skewers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

My Shish Tawook recipe for Middle Eastern chicken skewers vibrantly marinated and perfectly grilled is perfect for summer time!

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Ingredients

• 2 lbs boneless skinless chicken thighs (cut into large chunks)

Marinade

• ½ cup plain Greek yogurt
• ¼ cup lemon juice
• ¼ cup extra virgin olive oil
• 6-7 garlic cloves, minced or very finely chopped
• 2 Tbsp tomato paste
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp red chili flakes
• 1.5 tsp salt
• 1 tsp pepper

Instructions

Grill Method

1. In a large bowl, add all the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the spices and seasonings) and whisk to combine.
2. Add the chicken pieces to the marinade and toss to coat completely. Cover the bowl and refrigerate for 4-6 hours, or overnight to fully marinate.
3. Heat a gas grill to medium and lightly oil the grates.
4. Thread the chicken on skewers snuggly, brushing marinade all over the chicken pieces. Discard any remaining marinade. (see note 1)
5. Grill for about 15 to 20 minutes, turning every 5 to 7 minutes, until the chicken is cooked through.

Stovetop method

1. If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 20-25 minutes to cook them on the stove. Simply grease the griddle or pan with oil and cook them, turning every 5 minutes.

Oven Baked Method

1. Preheat oven to 500°F.
2. Skewer chicken pieces and place on greased, foil lined, baking sheet.
3. Bake 15 minutes, turn skewers, baste with any cooking liquids and return to oven.
4. Bake an additional 10-15 minutes.
5. Broil 3-4 minutes, while keeping close eye on your chicken, to get nice char marks.

Notes

1. If you're using bamboo skewers, remember to soak them in water for at least 30-40 minutes.
2. Leftovers: Though these Middle Eastern chicken skewers are best when eaten straight from the grill, all moist and juicy, they are great as leftovers. Simply remove the meat from the skewers and store in an airtight container or zip top bag. Store for 3-4 days in the refrigerator. Reheat the chicken either in a microwave, on a stovetop or in the oven wrapped in foil at 300ºF for 20-30 minutes.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 357Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 185mgSodium 864mgCarbohydrates 5gFiber 1gSugar 2gProtein 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.