Chicken Shish Tawouk Sandwiches

Ingredients

• 4boneless, skinless chicken breasts, cubed
• 1 tsppaprika
• 1 tspgarlic powder
• 1 tspsalt
• 1 tbsptawouk spice
• 2 tbspolive oil
• 4–5garlic cloves, minced
• 80 ml (⅓ cup)lemon juice
• 120 ml (½ cup)yoghurt
• 1 tsptomato paste, optional, for colour
• 5–6garlic cloves, peeled
• 240 ml (1 cup)oil, such as rapeseed oil
• 1egg white
• 1 tspsalt
• ½lemon, juiced

Instructions

1. 1

   Marinate chicken

   Combine the cubed chicken with the paprika, garlic powder, salt, tawouk spice, olive oil, minced garlic, lemon juice, yoghurt and optional tomato paste. Cover and marinate in the fridge for at least 4 hours, preferably overnight.

2. 2

   Grill chicken

   Grill the marinated chicken over medium heat for 12–18 minutes.

3. 3

   Rest the chicken

   As soon as you take the chicken off the grill, put the skewers in a pot and close the lid tightly. Leave them covered for 10 minutes so the trapped vapour and moisture help keep the chicken moist.

4. 4

   Blend the garlic

   Put the peeled garlic cloves in a food processor with 1 tsp salt. Pulse until finely minced, then add the egg white and pulse until smooth.

5. 5

   Emulsify the sauce

   With the processor running, slowly pour in the lemon juice and oil in alternating additions, using a steady stream. This takes about 10 minutes; continue until the mixture is light and fluffy.

What is shish tawouk?

Shish tawouk is a Middle Eastern style of marinated chicken cooked on skewers. This version gets its tang and aroma from yoghurt, lemon, garlic and tawouk spice, then is served as a sandwich with a whipped garlic sauce.

The recipe doesn’t specify bread or sandwich toppings, so choose your preferred bread and add the grilled chicken and sauce to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 55g protein, 5g carbs, 67g fat.

Chicken provides most of the protein, while the oil in the marinade and garlic sauce contributes most of the fat and calories. The recipe lists no bread, so the estimate excludes it; serve with salad or vegetables, and add bread according to appetite.

The chicken marinade

Yoghurt and lemon: these coat the chicken with a tangy marinade, while the olive oil helps carry the spices. Cut the chicken into similarly sized cubes so they cook at roughly the same pace.

Tawouk spice: this is the main seasoning, supported by paprika, garlic powder and fresh minced garlic. The optional tomato paste adds colour rather than being essential to the marinade.

Give it time

Marinating: allow at least 4 hours in the fridge, or leave the covered chicken overnight for the recipe’s preferred timing. Keep it chilled until you are ready to grill.

Grilling: the stated cooking time is 12–18 minutes over medium heat. The exact time will depend on the size of the chicken cubes and the heat of the grill.

Keep the chicken moist

Covered rest: transferring the chicken skewers to a lidded pot straight from the grill traps warmth and moisture. Keep the lid shut for the full 10 minutes rather than lifting it to check.

Doneness: the recipe gives a time range but no visual cue. Check that the thickest pieces are cooked through before serving.

Whipping the garlic sauce

Fine garlic: pulse the peeled cloves with salt until they are very finely minced before adding the egg white. This helps the mixture blend smoothly.

Slow stream: add the oil and lemon gradually while the processor runs, alternating between them. Allow about 10 minutes, and stop when the sauce looks light and fluffy.

Make it a sandwich

Bread choice: the ingredient list does not name a bread, so use a flatbread or roll you enjoy. The recipe also leaves out any additional fillings.

Serving ideas: pair the chicken and garlic sauce with a crisp salad or sliced vegetables for freshness. Add the sauce gradually so it complements rather than overwhelms the chicken.

Recipe notes & tips

• Cut the chicken into evenly sized cubes for more consistent grilling.
• Marinate the chicken in a covered container in the fridge.
• Use medium heat and keep an eye on the chicken during the 12–18-minute grilling window.
• Rest the skewers in a tightly covered pot for the full 10 minutes.
• Pour the oil and lemon in slowly while the food processor is running.
• Check that the chicken is cooked through before serving.

Variations

• Add flatbread: serve the grilled chicken and sauce in the bread of your choice.
• Include salad: add crisp lettuce or sliced vegetables for a fresh contrast.
• Adjust the sauce: use less garlic sauce in each sandwich for a milder flavour.
• Change the oil: the sauce method names canola oil as an option; use it in place of the listed oil if preferred.

Common mistakes to avoid

• Short marinating: the chicken needs at least 4 hours in the fridge, so allow enough time before grilling.
• Uneven cubes: pieces of different sizes may cook at different rates; cut them as evenly as you can.
• Lifting the pot lid: opening it releases the trapped moisture; leave the chicken covered for 10 minutes.
• Adding oil too quickly: the sauce may not turn light and fluffy; use a slow, steady stream.
• Stopping too soon: the sauce takes about 10 minutes to emulsify; keep blending until fluffy.

How to store

Refrigerate leftover cooked chicken and garlic sauce separately in covered containers and use within 3 days. Reheat the chicken until piping hot; serve the sauce chilled or at room temperature.

Frequently asked questions