Chicken Shish Tawook is one of those dishes that brings people together—imagine tender, juicy cubes of chicken, marinated in garlic and yogurt, grilled over coals, served with warm flatbread and fresh salad. Its flavor is bright, savory, with a gentle tang from lemon, and a warm depth from spices. It’s a comfort food in many Middle Eastern kitchens, yet elegant enough for a festive meal.
Origin
Shish Tawook, also spelled Shish Taouk, has deep roots in Middle Eastern and Mediterranean cuisine. The word “shish” means skewer, while “tawook” translates to chicken in Turkish. This dish originated during the Ottoman Empire and gradually spread throughout regions like Lebanon, Syria, and Turkey. Over time, each country added its own twist—some preferred more garlic and lemon, others leaned on spices or yogurt-rich marinades. Today, Chicken Shish Tawook is a staple of Middle Eastern grills, known for its tender, smoky flavor and beautifully balanced blend of spices. It has become popular worldwide, appreciated for its simplicity, versatility, and irresistible aroma fresh off the grill.
Ingredients of Chicken Shish Tawook Recipe with Pictures
Below is a breakdown of each ingredient you’ll need, alongside what each one contributes to the recipe (flavor, texture, function):
- Chicken breast (boneless, skinless)
the main protein. Lean, mild, and ideal for absorbing marinade.
- Plain yogurt
tenderizes the meat by breaking down proteins via lactic acid; also gives a creamy base to bind spices.
- Lemon juice
adds acidity and brightness; enhances flavor and also helps with tenderizing.
- Olive oil
carries fat, helps coat and protect the meat, prevents sticking, and supports heat transfer.
- Garlic (minced or crushed)
or pungent aroma and depth; garlic is essential in Middle Eastern marinades.
- Tomato paste
adds color, umami richness, and a hint of tang.
- Paprika
mild heat and color.
- Cinnamon (ground)
subtle warmth and aromatic nuance.
- Oregano (dried)
herbal note, balancing the richer flavors.
- Ginger (ground, optional)
adds warm spice, especially in some regional twists.
- Salt
essential for flavor; helps bring out the flavors of all other ingredients.
- Black pepper
for subtle heat and contrast.
Ingredient Quantities (for ~4 servings)SD
| Ingredient | Quantity |
|---|---|
| Chicken breast (cubed) | 1 kg |
| Plain yogurt | ½ cup (≈ 120 g) |
| Lemon juice | ¼ cup (≈ 60 ml) |
| Olive oil | ¼ cup (≈ 60 ml) |
| Garlic (minced) | 5-6 cloves (≈ 15–18 g) |
| Tomato paste | 1 tbsp (≈ 15 g) |
| Paprika | 1 tsp (≈ 2 g) |
| Ground cinnamon | ¾ tsp (≈ 2 g) |
| Dried oregano | ½ tsp (≈ 0.5 g) |
| Ground ginger (optional) | ½ tsp (≈ 1 g) |
| Salt | 1 tsp (≈ 6 g) |
| Black pepper | ¼ tsp (≈ 0.5 g) |
You can adjust amounts slightly to taste, especially salt and spices.
Step by Step of Chicken Shish Tawook Recipe
Here is how to make Chicken Shish Tawook, step by step, with details and tips at each stage:
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Prep the chicken
Wash and pat dry the chicken breasts. Cut them into uniform cubes (about 2–3 cm each). Uniform size ensures even cooking. -
Make the marinade
In a mixing bowl, combine yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, cinnamon, oregano, ginger (if using), salt, and pepper. Whisk everything until smooth and well blended. -
Marinate the chicken
Add the chicken cubes to the marinade, stir or toss well so every piece is coated. Cover the bowl (or seal in a plastic bag) and refrigerate. Let it marinate at least 3 to 4 hours, preferably overnight. The longer marination allows flavors to deepen and chicken to tenderize. -
Prepare the skewers
If using wooden skewers, soak them in water for 30 minutes to an hour to prevent burning. If using metal skewers, they need no soaking. -
Thread the chicken
Skewer the marinated chicken pieces. Optionally, you can alternate with vegetables such as onion wedges, bell pepper pieces or cherry tomatoes for variation. -
Preheat the grill or oven
If you have a charcoal or gas grill, preheat to medium-high. If using an oven or broiler, set to high heat or broil mode. -
Grill the skewers
Place the skewers over direct heat. Cook for 5–8 minutes per side, turning carefully. The exact time depends on grill heat and thickness of pieces. You want a nice char without burning, and the inside fully cooked (internal temperature ~74 °C or 165 °F). Lower heat if outsides brown too fast. -
Rest and serve
Once cooked, let the skewers rest a few minutes before serving. This helps juices redistribute.
Common Mistakes to Avoid
- Marinating too briefly
If you skip marination or shorten it too much, the chicken won’t absorb flavor and won’t become tender. The acid and enzymes in yogurt, lemon, and spices need time to act. Aim at least 3 hours, ideally overnight. - Overcrowding skewers
Packing too many pieces close together limits air and heat flow, leading to uneven cooking. Leave small gaps between pieces so heat circulates and char develops well. - Cooking at too high heat all the time
If the grill is too hot, outer layers burn before the inside cooks. Start at higher heat to sear, then shift to medium so it finishes evenly. - Using watery or thin marinade
A runny marinade doesn’t cling well to chicken. Use thicker yogurt or reduce liquids so the marinade adheres, so flavors penetrate deeply. - Not soaking wooden skewers
Dry wood skewers can catch fire or burn at edges. Soaking prevents this and makes skewers last through grilling. - Skipping rest after grilling
Serving right off the grill can lead to juices running out. Let the meat rest for a few minutes so it stays moist.
Tips for Perfect Shish Tawook
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Use full-fat, thick yogurt: It binds better and gives creaminess; low-fat yogurt is more watery and less effective for marinade.
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Acid balance: Don’t overdo lemon; too much acidity can “cook” the chicken (like ceviche) and make it dry.
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Marinate in the cold fridge, not at room temp: Prevent bacterial growth.
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Add a touch of oil just before grilling: Brush olive oil on skewers to prevent sticking and help charring.
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Rotate skewers gently and often: Rather than flipping only once, turning often ensures even browning.
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Don’t discard leftover marinade (if safe): You may reserve a small portion before adding raw chicken, and brush it during grilling to add moisture and flavor (but avoid contamination).
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Let skewers rest under foil (light cover): Keeps them warm without steaming them.
Variations of Chicken Shish Tawook Recipe
Here are some variations to consider, each with its own twist:
- Spicy version
Increase paprika, add chili powder or cayenne. You’ll introduce heat. Be careful not to overpower the delicate chicken flavor. - Mint or parsley twist
Add chopped fresh mint or parsley into the marinade—or sprinkle as garnish—giving freshness and herbal brightness. - Sumac or za’atar flavor
Before serving, sprinkle sumac or za’atar (a Middle Eastern spice blend) onto cooked chicken. It brings citrusy and herbal accents. - Using thighs instead of breast
Chicken thighs are more forgiving (juicier) and less likely to dry out. Adjust cook time slightly longer. - Oven or broiler method
For indoor cooking: bake on a rack or under broiler, turning occasionally, until charred edges appear. - Vegetarian alternative
Use thick tofu cubes or seitan, and marinate similarly, then grill. It won’t taste exactly the same, but you capture the spirit.
Serving Suggestions
Serve Chicken Shish Tawook hot with warm pita bread or flatbread, a crisp salad (tomatoes, cucumbers, onion, parsley), and a garlic sauce (toum) or yogurt-cucumber sauce (tzatziki style). You can also offer pickled vegetables, hummus, or rice pilaf on the side. It works well as a wrap (in flatbread) or on a platter with grilled veggies.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~ 319 kcal |
| Protein | ~ 40 g |
| Total Fat | ~ 15 g |
| Saturated Fat | ~ 2 g |
| Total Carbohydrates | ~ 4 g |
| Dietary Fiber | ~ 1 g |
| Sugar | ~ 1 g |
| Sodium | ~ 465 mg |
| Potassium | ~ 620 mg |
Depending on variations (extra oil, added sides, bread), calories may go higher or lower.
Why People Love It ?
Benefits of Chicken Shish Tawook Recipe
1. High in Lean Protein
Chicken is naturally rich in lean protein, which supports muscle repair, tissue growth, and overall energy levels. A single serving offers around 35–40 grams of protein, making it excellent for people who work out, follow balanced diets, or are trying to manage weight.
2. Lower in Fat and Calories
Because it’s grilled rather than fried, Shish Tawook has less oil and fewer calories than many other meat dishes. Grilling also lets excess fat drip away, which helps keep it light without losing juiciness or flavor.
3. Rich in Micronutrients
The dish provides vitamins like B6 and niacin from chicken, along with minerals such as phosphorus, potassium, and selenium. Ingredients like garlic, lemon, and yogurt add antioxidants and probiotics, supporting immunity and digestion.
4. Aids Digestion
The yogurt in the marinade isn’t just for tenderness—it also contains beneficial bacteria that promote gut health. Combined with lemon juice, it makes the meal easier to digest.
5. Customizable and Versatile
Chicken Shish Tawook adapts easily to personal preferences. You can adjust the spice level, add vegetables, or use whole-grain pita or salad sides for a complete, nutrient-dense meal.
6. Heart-Friendly Cooking Method
Grilling uses minimal oil and avoids deep-frying, which reduces saturated fat intake. When paired with olive oil and lean chicken, it can fit comfortably in a heart-healthy eating plan.
7. Balanced Flavor with Natural Ingredients
Unlike heavily processed dishes, this recipe relies on real ingredients—herbs, spices, lemon, and yogurt—rather than artificial seasonings or sauces high in sugar and preservatives.
Disadvantages of Chicken Shish Tawook Recipe
1. Can Dry Out Easily
Chicken breast is very lean. If overcooked, it becomes dry and chewy. Proper marination and temperature control are essential to keep it tender and juicy.
2. Sodium Content Can Be High
Depending on how much salt or marinade seasoning you use, sodium can add up quickly. For people with high blood pressure or kidney issues, portion control and salt adjustment are important.
3. Requires Advance Preparation
The dish needs several hours of marination to develop full flavor. If you’re short on time, this step can feel inconvenient. Skipping it, however, leads to bland and tough meat.
4. Not Ideal for Very Low-Fat Diets
Even though it’s healthier than fried options, the olive oil and yogurt in the marinade still contribute some fat. For strict low-fat diets, it may need modification.
5. Risk of Cross-Contamination
Handling raw chicken carelessly or using the same utensils for cooked meat and marinade can lead to foodborne illness. Proper hygiene and temperature control are non-negotiable.
6. May Lose Nutrients During Grilling
While grilling gives great flavor, exposure to very high heat can reduce some heat-sensitive vitamins, like certain B-complex vitamins.
7. Not Vegetarian-Friendly
Since it’s a poultry-based dish, it doesn’t suit vegetarians or vegans. Substituting tofu or paneer helps, but the taste and texture are different.
FAQs
1. Can I use chicken thighs instead of breast?
Yes. Thighs stay juicier, though you’ll want to adjust cooking time. You may also reduce fat or oil slightly.
2. How long should I marinate?
At minimum 3 to 4 hours works. For best flavor, overnight (8–12 hours) in the fridge is ideal. Don’t exceed ~24 hours; texture can degrade.
3. Can I freeze the marinated chicken?
Yes, you can freeze in a sealed bag before grilling. Thaw in refrigerator before threading and cooking.
4. What if I don’t have a grill?
Use your oven’s broiler mode or grill pan. Place on a rack so heat circulates and char can form.
5. Do I need to baste while grilling?
It’s optional. Brushing with a little olive oil or reserved marinade (safe portion) helps keep surface moist and adds flavor.
6. How do I prevent skewers from burning?
If using wood, soak them in water for 30–60 minutes. Use metal skewers or double up so ends don’t stick out too far.
7. Can I skip tomato paste?
Yes, though you’ll lose some color and depth. Some versions omit it or replace with tomato purée.
8. What side dishes go well?
Pita, salad (cucumber, tomato, onion), pickles, rice pilaf, hummus, garlic sauce, grilled vegetables.
9. Is this dish healthy for everyone?
Generally yes, especially for those needing lean protein. But watch sodium, and avoid overcooking. Those with kidney or sodium restrictions should moderate portions.
10. How do I reheat leftovers?
Use oven or grill to warm gently (avoid microwave if possible, because it may dry the meat). Cover lightly with foil to preserve moisture.
Conclusion
Chicken Shish Tawook is a beautifully balanced dish: tender, flavorful, and deeply satisfying. With its rich marinade of yogurt, lemon, garlic, and spices, it brings together tang, depth, and aroma. Although it requires some preparation time, the rewards are well worth it. By avoiding common mistakes (overcooking, watery marinade, skipping resting), you can deliver restaurant-quality skewers at home. Serve it with fresh salad, bread or rice, and enjoy the interplay of juicy meat and bright accompaniments. Whether for a casual family dinner or a cook-out, Shish Tawook always shines.
