If you’re a fan of grilled dishes bursting with vibrant flavor, the Grilled Shish Tawook is a must-try.
This Lebanese-inspired chicken skewer recipe is a staple in Middle Eastern cuisine, known for its juicy texture, creamy marinade, and charred smoky taste. Served with warm pita bread, garlic sauce, and colorful salads, Grilled Shish Tawook brings a festive flair to any table.
In this comprehensive recipe guide, you’ll learn how to prepare authentic Grilled Shish Tawook, from ingredients and cooking methods to history, serving ideas, and expert tips. Let’s dive in.
Table of Contents
Ingredients for Grilled Shish Tawook
For the Marinade:
- 1 kg (2.2 lbs) boneless, skinless chicken breast or thighs (cut into 1.5-inch cubes)
- ¾ cup plain full-fat yogurt
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup olive oil
- 4 garlic cloves, minced or crushed
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon (optional)
- ½ tsp cayenne pepper or chili flakes (optional for heat)
- Salt and black pepper to taste
For Grilling:
- Metal or wooden skewers (if wooden, soak in water for 30 minutes)
- Olive oil for brushing
Serves
This Grilled Shish Tawook recipe makes approximately 6 skewers, serving 4 to 6 people depending on side dishes and portion size.
Step-by-Step Instructions
Step 1: Prepare the Chicken and Marinade
- Cut chicken into uniform 1.5-inch pieces for even cooking.
- In a large mixing bowl, combine yogurt, lemon juice, olive oil, garlic, tomato paste, and spices.
- Add chicken pieces to the marinade and toss to coat evenly.
- Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor and tenderness.
Step 2: Skewer the Chicken
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread marinated chicken pieces onto skewers, leaving a bit of space between each for even cooking.
Step 3: Grill the Shish Tawook
Option A: Outdoor Grill (Recommended)
- Preheat grill to medium-high heat.
- Lightly oil the grates to prevent sticking.
- Grill skewers for 10–12 minutes, turning every 2–3 minutes until charred and cooked through. Internal temperature should reach 74°C (165°F).
Option B: Grill Pan or Skillet
- Heat a grill pan over medium-high heat and add a touch of oil.
- Place skewers on the pan and grill for 10–12 minutes, rotating for even cooking.
Option C: Oven-Broiled
- Preheat broiler to high.
- Place skewers on a wire rack over a baking tray.
- Broil for 12–15 minutes, turning halfway through.
Serving Suggestions
Grilled Shish Tawook can be served in a variety of delicious and authentic ways:
- In Pita or Flatbread Wraps: With garlic toum, lettuce, pickles, tomatoes, and onion.
- On a Platter: Served over rice or bulgur with grilled vegetables and salad.
- As a Mezze: With hummus, baba ganoush, tabbouleh, or fattoush.
- Low-Carb Option: Over a fresh salad or cauliflower rice.
- With Dips: Garlic yogurt sauce, tzatziki, tahini, or spicy harissa.
Tips for Perfect Shish Tawook
- Use Full-Fat Yogurt: It adds creaminess and helps tenderize the chicken.
- Marinate Overnight: This is key for depth of flavor and moist texture.
- Cut Chicken Evenly: To ensure all pieces cook at the same rate.
- Grill Over High Heat: For a charred exterior and juicy inside.
- Don’t Overcrowd the Skewers: Space allows for even charring and caramelization.
- Rest Before Serving: Let skewers rest for 5 minutes after grilling to retain juices.
Healthier Alternatives
You can enjoy Grilled Shish Tawook while tailoring it to your health needs:
- Use Chicken Breast: Lower in fat than thighs.
- Greek Yogurt Base: Use fat-free or low-fat Greek yogurt for the marinade.
- Grill Instead of Frying: Cooking over fire adds flavor without extra fat.
- Serve with Salad: Skip bread or rice and serve over greens.
- Low-Sodium Option: Use less salt or salt-free seasonings.
Creative Variations
- Spicy Shish Tawook: Add extra cayenne, chili powder, or hot sauce to the marinade.
- Herbed Version: Add fresh chopped dill, oregano, or thyme for an herby twist.
- Vegetarian Shish Tawook: Use firm tofu or paneer instead of chicken, with the same marinade.
- Shish Tawook Bowls: Serve chicken over quinoa or couscous with veggies and tahini drizzle.
- Skewer with Veggies: Add chunks of bell pepper, onion, or cherry tomatoes between the chicken pieces.
Common Mistakes to Avoid
- Skipping Marination Time: Reduces flavor and tenderness significantly.
- Using Low-Quality Chicken: Always choose fresh, hormone-free poultry for best results.
- Overcooking: Makes the chicken dry and rubbery. Use a meat thermometer.
- Crowding the Grill: Leads to steaming instead of searing.
- Too Much Lemon Juice: Can “cook” the chicken like ceviche if marinated too long.
- Not Letting Chicken Rest: Causes juices to escape when cut too early.
History of Grilled Shish Tawook
Grilled Shish Tawook, also spelled Shish Taouk, traces its roots to the rich culinary traditions of the Ottoman Empire. The word “shish” means skewer in Turkish, while “tawook” (or taouk) is derived from the Arabic word for chicken. Originally from Turkey, the dish spread throughout the Levantine region, particularly Lebanon, Syria, and Egypt where it evolved with distinct regional flavors.
During the Ottoman reign, skewered meats became popular due to the portability and convenience of grilling over open fires. Shish Tawook quickly became a favorite in street markets and palatial kitchens alike. Its yogurt-based marinade distinguished it from other grilled meats, infusing the chicken with richness and tenderizing it at the same time.
Today, Grilled Shish Tawook is celebrated globally as a staple of Lebanese cuisine and often found in Middle Eastern restaurants worldwide. With its juicy texture, smoky aroma, and versatility in serving styles, it continues to win hearts across cultures and continents.
FAQs About Grilled Shish Tawook
1. What is the difference between Shish Tawook and Chicken Kebab?
While both are skewered grilled chicken dishes, Shish Tawook features a yogurt-based marinade with lemon and garlic, while generic chicken kebabs may use dry spice rubs or other types of marinades.
2. Can I use chicken thighs instead of breasts?
Absolutely. Thighs are more forgiving and often juicier when grilled.
3. How long should I marinate Shish Tawook?
Minimum 4 hours, ideally overnight for the best flavor and tenderness.
4. Can I cook Shish Tawook in the oven?
Yes, broiling or baking is a great alternative if grilling is not an option.
5. Is Shish Tawook spicy?
Traditionally, it is mildly spiced. You can make it spicy by adding cayenne or chili flakes.
6. Can I make Shish Tawook ahead of time?
Yes. You can marinate and skewer it a day in advance. Cook just before serving.
7. Is Shish Tawook gluten-free?
Yes, as long as no gluten-containing ingredients (like store-bought sauces or pita) are added.
8. How do I prevent the chicken from drying out?
Use a meat thermometer and don’t overcook. Also, marinating with yogurt helps retain moisture.
9. What can I serve with Shish Tawook for a full meal?
Rice pilaf, hummus, grilled vegetables, garlic sauce, and flatbreads make it complete.
10. Can I freeze marinated Shish Tawook?
Yes, freeze uncooked, marinated chicken in a sealed bag for up to 2 months. Thaw before grilling.
Grilled Shish Tawook is more than just a chicken skewer, it’s a flavorful symbol of Middle Eastern hospitality and culinary tradition. With its creamy marinade, balanced spices, and smoky grilled finish, it offers an irresistible blend of taste and texture. Whether wrapped in pita, served over rice, or plated alongside a colorful mezze spread, it’s a versatile dish that suits any occasion.
By following this detailed guide, you’ll be able to recreate restaurant-style Grilled Shish Tawook at home, impressing family, friends, or even your social media audience. Add your own twist, experiment with sides, or keep it traditional, the choice is yours.