Stovetop-grilled middle Eastern chicken kebabs(shish taouk, shish tawook).

Ingredients

• 700 gboneless chicken, cut into 2.5–3.8 cm cubes
• 80 ml (⅓ cup)lime or lemon juice
• ½ teaspoonlime or lemon zest
• 1 head (15 cloves; about 5 tablespoons)garlic, minced
• 1 tablespoonginger, minced
• 120 ml (½ cup)plain yoghurt
• 120 ml (½ cup)oil, preferably olive oil
• 2 tablespoonsvinegar
• 1 tablespoonpepper powder
• ½ teaspoonthyme
• ½ teaspoonpaprika
• 1 tablespoontomato purée

Instructions

1. 1

   Soak the skewers

   Put the bamboo skewers in a bowl of water to soak and set them aside.

2. 2

   Prepare the chicken

   Clean and wash the chicken, cut it into cubes, and set it aside.

3. 3

   Mix the marinade

   In a bowl, combine the lime or lemon juice and zest, minced garlic, yoghurt, vinegar, pepper, ginger, thyme, paprika, oil and tomato purée.

4. 4

   Season the marinade

   Add salt to taste, checking that the citrus flavour comes through sharply, then set the marinade aside.

5. 5

   Coat the chicken

   Add the chicken cubes to the marinade and mix until each piece is coated.

6. 6

   Chill the chicken

   Cover the bowl with cling film and refrigerate the chicken for 4–5 hours, no longer.

7. 7

   Bring to room temperature

   Take the chicken out of the refrigerator and leave it to rest until it reaches room temperature.

8. 8

   Thread the skewers

   Thread the chicken pieces gently onto bamboo skewers that have soaked in water for 20–30 minutes.

9. 9

   Oil the grill pan

   Soak a piece of kitchen paper in oil and gently brush it over the surface of the grill pan.

10. 10

    Heat the pan

    Set the pan over medium heat and warm it for a few minutes. Hold your palm just above the pan; when you can feel the heat, it is ready.

11. 11

    Add the skewers

    Place the chicken skewers on the pan. The temperature is right if you hear a sizzle.

12. 12

    Grill the chicken

    Grill for 12–15 minutes, turning the skewers continuously.

13. 13

    Keep them moist

    When cooked, put the skewers in a warm, airtight pan that has been heated for a few minutes, or wrap them in foil and place them in a slightly heated oven to keep them moist and tender.

14. 14

    Serve warm

    Serve the chicken skewers warm with garlic sauce.

What are shish taouk kebabs?

Shish taouk, also called shish tawook, is a Middle Eastern dish of marinated chicken cooked on skewers. This stovetop version brings together garlic, citrus, yoghurt and spices for a tangy, savoury marinade.

The yoghurt helps the marinade cling to the chicken, while the citrus and garlic give it its distinctive punch. A grill pan makes the skewers practical to cook indoors.

Nutrition and macros by portion

The nutrition label shows one serving as written: 406 calories, 35g protein, 8g carbs, 24g fat.

The chicken provides most of the protein, while the oil contributes much of the fat and the citrus, garlic and yoghurt add a smaller amount of carbohydrate. Serve a skewer portion with salad or vegetables, and add flatbread or rice if you want a more filling plate.

The marinade’s key ingredients

Citrus: Lime or lemon juice and zest provide the sharp flavour the recipe calls for. Taste the marinade before adding the chicken and adjust the salt to suit.

Yoghurt and oil: These help coat the chicken evenly. The tomato purée, paprika, thyme, pepper and ginger round out the seasoning.

Give the chicken time to marinate

Marinating: The recipe specifies 4–5 hours in the fridge and cautions against leaving the chicken longer. Cover the bowl well so the marinade stays contained.

Before grilling: Let the chicken rest out of the fridge until it reaches room temperature, as directed. Soak the bamboo skewers for 20–30 minutes before threading them.

Get a good sizzle

Pan heat: Warm the lightly oiled grill pan over medium heat for a few minutes. The recipe uses the heat felt just above the pan as a readiness cue.

Cooking: A sizzle when the skewers go onto the pan is another cue that it is hot enough. Turn the skewers continuously and cook for 12–15 minutes.

Check the texture and finish

Doneness: The recipe gives a cooking time rather than a visual test, so check that the chicken is cooked through before serving. Pieces cut to a similar size are more likely to finish at the same time.

Resting: Keep the cooked skewers in a warm, covered pan or wrap them in foil and place them in a slightly heated oven. This helps them stay moist until you serve them.

What to serve with the kebabs

Sauce: Garlic sauce is the suggested accompaniment and complements the citrus and garlic in the marinade. Serve it alongside the warm skewers.

Sides: A salad or vegetables make a fresh contrast, while flatbread or rice can turn the kebabs into a more substantial meal.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Taste and season the marinade before adding the chicken, aiming for a noticeably sharp citrus flavour.
• Soak bamboo skewers for 20–30 minutes before threading on the chicken.
• Brush the grill pan lightly with oil using kitchen paper.
• Turn the skewers continuously during their 12–15 minutes on the grill pan.
• Keep cooked skewers covered and warm until serving to help them stay moist.

Variations

• Choose your citrus: Use either lime or lemon juice and zest, as the recipe allows.
• Use olive oil: Choose olive oil for the preferred version, or use another oil as stated in the ingredients.
• Adjust the pepper: Use a little less pepper powder for a milder marinade.
• Serve with flatbread: Add warm flatbread alongside the skewers for a more filling meal.
• Add a fresh side: Pair the kebabs with salad or vegetables for a crisp contrast.

Common mistakes to avoid

• Over-marinating: Keep the chicken in the fridge for 4–5 hours and no longer, as specified.
• Skipping the skewer soak: Soak bamboo sticks for 20–30 minutes before threading to reduce the chance of scorching.
• Crowding the pan: Leave room between skewers so they can sit on the grill surface and brown.
• Starting with a cool pan: Heat it over medium for a few minutes and wait for a sizzle when the chicken goes on.
• Turning too infrequently: Turn the skewers continuously during cooking for more even grilling.
• Leaving cooked chicken uncovered: Keep it in a warm, airtight pan or wrap it in foil while waiting to serve.

How to store

Refrigerate leftover cooked chicken in an airtight container and use within 3–4 days. Reheat until piping hot, either in a covered pan over low heat or in the oven wrapped in foil to help retain moisture.

Frequently asked questions