Shish Tawook (Middle Eastern Chicken Skewers)

Ingredients

• 700 gchicken breast
• 180 ml (3/4 cup)plain yoghurt
• 30 ml (2 tablespoons)tomato paste
• 45 ml (3 tablespoons)olive oil
• 5garlic cloves, minced
• 1lemon, juiced
• 1 teaspoonsalt
• 1 teaspoonpaprika
• 2 teaspoonsonion powder
• 1/4 teaspoonblack pepper
• 1/2 teaspoon (optional)ground cinnamon
• 1/2 teaspoon (optional)ground ginger

Instructions

1. 1

   Mix the marinade

   Combine all the ingredients except the chicken in a bowl and mix well.

2. 2

   Cut the chicken

   Cut the chicken breast into pieces about 5 cm across. Add them to the marinade and coat them thoroughly.

3. 3

   Marinate the chicken

   Cover and refrigerate for at least 1 hour, preferably overnight. Take the chicken out 30 minutes before cooking so it can come to room temperature.

4. 4

   Thread the skewers

   Thread the chicken onto metal skewers. If using wooden skewers, soak them in water for 1 hour beforehand.

5. 5

   Grill the chicken

   Cook the skewers in a frying pan or griddle pan over medium heat for about 5–6 minutes on each side. Check that the chicken is white and cooked through.

6. 6

   Serve the skewers

   Serve with sumac onions, vegetables and pitta bread.

What is shish tawook?

Shish tawook is a Middle Eastern chicken kebab, commonly associated with Levantine cooking. Its name refers to chicken cooked on skewers, while its tangy, spiced marinade gives the pieces their characteristic flavour.

This version combines yoghurt, tomato paste, lemon, garlic and spices. The yoghurt coats the chicken and the lemon and seasonings bring brightness and warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 34g protein, 5g carbs, 12g fat.

The chicken provides most of the protein, while the yoghurt contributes some protein and carbohydrates. Olive oil supplies much of the fat, and the small amount of tomato paste and yoghurt accounts for some of the carbohydrates. Serve with plenty of vegetables alongside the pitta to balance the plate.

The marinade ingredients

Yoghurt and lemon: together they make a tangy coating for the chicken. Use plain yoghurt so the spices and tomato paste remain the main flavours.

Tomato and spices: tomato paste adds savoury depth, while paprika, onion powder and black pepper season the marinade. Cinnamon and ginger are optional, so you can leave them out if you prefer a simpler spice profile.

Coating and marinating

Even pieces: cut the chicken into pieces of roughly the same size so they cook at a similar rate. Rub the marinade over all sides before covering the bowl.

Marinating time: allow at least 1 hour in the fridge for the flavours to mingle; overnight is the preferred option in the recipe. Keep the chicken chilled during this time, then take it out 30 minutes before cooking.

Getting the texture right

Pan heat: use medium heat, as directed, and let the pan heat before adding the skewers. Turn the chicken after about 5–6 minutes on each side.

Doneness: the method calls for chicken that is white and cooked through. Check the thickest piece before serving, rather than relying only on the colour of the outside.

Skewers and equipment

Metal skewers: these can go straight to the grill pan or frying pan. Handle them carefully after cooking, as they will be hot.

Wooden skewers: soak them in water for 1 hour before threading on the chicken, as specified in the method. A frying pan or griddle pan works if you do not have an outdoor grill.

Serving the skewers

Classic sides: serve the chicken with sumac onions, vegetables and pitta bread. The sharp onions and fresh vegetables complement the rich, savoury marinade.

For a fuller meal, put the skewers and sides on a platter so everyone can assemble their own. Add the bread at the table to keep it easy to serve.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help them cook at the same pace.
• Mix the marinade thoroughly before adding the chicken so the seasonings are distributed evenly.
• For the best flavour, marinate overnight if you can plan ahead.
• Soak wooden skewers in water for 1 hour before using them.
• Let the chicken rest briefly after cooking so the juices settle before serving.

Variations

• Skip the optional spices: leave out the cinnamon and ginger for a less warming spice blend.
• Use chicken thighs: swap in boneless thighs and check that the thickest pieces are cooked through.
• Add vegetables: thread chunks of pepper or onion between the chicken pieces.
• Serve as a platter: add salad and pitta for a meal to share.
• Cook without skewers: place the marinated chicken pieces directly in a frying pan and turn them as they cook.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so smaller pieces are less likely to overcook.
• Too little marinating time: allow at least 1 hour in the fridge for the marinade to coat and flavour the chicken.
• Skipping the wooden skewer soak: soak wooden skewers in water for 1 hour before threading them.
• Crowded pan: cook in batches if needed so the pieces have room to cook evenly.
• Guessing doneness by time alone: check that the thickest piece is cooked through before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until steaming hot throughout, in a frying pan or microwave; avoid reheating it repeatedly.

Frequently asked questions