shish tawook

These tender grilled chicken kabobs are packed full of flavor inspired by an authentic shish tawook and the perfect recipe for BBQ and picnic season.

Grilled Chicken Kabobs (Middle Eastern)

chicken breast (or thighs)

vegetable oil

Tbsp natural yogurt (or Greek Yogurt)

tsp apple cider vinegar (or lemon juice)

Tbsp paprika

tsp salt

tsp white pepper

tsp mustard

In a large bowl, mix the yogurt, oil, mustard, paprika, salt and pepper together.

Cut the chicken into cubes – about 1 inch (2.5cm) in size. Then, add the chicken to the marinade and toss to coat completely.

Cover the bowl and refrigerate for at least 6 hours – though, preferably overnight to allow the chicken to fully marinate.

Prepare the Chicken

Preheat the grill to 350ºF/175ºC. You can use a grill or ordinary BBQ over coals.

Take your grilling skewers and carefully thread the chicken onto them. You should aim for about 5-6 cubes of chicken per skewer, depending on the size.

Cook the chicken kabobs for 8-10 minutes, rotating every 2-3 minutes. To make sure the chicken is safe to eat, check it with a thermometer – the internal temperature should be at 165ºF/75ºC when safe to eat.

After the chicken shish kabobs cook, place them under tented foil (or an opened pita bread) to rest for 10 minutes before serving. This helps to lock in all the juiciness for truly tender, moist chicken.

Grill

Authentic chicken shish taouk recipe from the Middle East. An easy skewered juicy chicken recipe for a delicious weeknight dinner.

Shish Tawook

garlic

yogurt.

Tablespoons yellow mustard.

Tablespoons Lime juice (about

Tablespoons olive oil.

Tablespoons white vinegar.

onion

black pepper.

salt

7 spice blend.

tomato paste.

sugar.

oregano.

chicken breast (cubed.)

Cubed Bell pepper (for threading in skewers with chicken.)

In a large bowl combine everything except for the chicken and bell pepper. Mix well.

Add the chicken, toss to coat well, cover and refrigerate at least 2 hours or up to 3 days.

Preheat oven to 400F.

Thread chicken and bell pepper into bamboo skewers.

Grill or place skewers on grilling pan and bake in the middle of your oven for 20-25 minutes then move up to the upper level for 15 minutes until lightly browned.

I made this last night and it was delicious (as are all the recipes I have tried from Amira's Pantry)!  I found a recipe for the 7 spice from the website Simply Lebanese and I added Aleppo pepper for a little heat.

Hi , 
Please could you clarify what type of yellow mustard you use
Thank you 
D

I tried this today on the charcoal grill, after marinating the chicken for 24 hours. Made the skewers with red bell peppers and purple onion pieces. Cooked covered, with applewood smoke for 18 minutes, indirect heat, then 8 minutes uncovered, over the coals, turning to char evenly, and for the meat to reach 160 degrees. Very good and easy. Since I really like spicy, next time I'm going to try using thigh meat, doubling the 7 spice amount, and serve it in a grilled pita with some tzatziki sauce!

I tried this recipe today &amp; OMG! It was so good. The chicken is full of flavor, reminded us of the yummy shish tawouk sandwiches we used to have back in Egypt. I tried other recipes before but after all the effort they turn out bland. This one is a keeper. Thanx Amira!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1591507675/fdct53bi1s4xg0xezsnh.mp4

Shish Taouk / Sheesh Tawooq – chicken skewers
This is one of the easiest most festive chicken dishes in the Middle Eastern banquets. It sure adds a smile on everyone’s face especially the little faces. It has a special charm with these bamboo skewers, that really makes everyone want to have some.
Chicken skewers go in the Middle East by the name Shish Taouk/Tawook. Shish kebab is usually made with red meat and not from chicken. The name Shish Taouk is a Turkish name and I believe it spread through the Middle East during the Ottoman period.

Shish Taouk / Sheesh Tawooq – chicken skewers

Shish Tawook is a beloved authentic Lebanese kebab dish of grilled chicken, in a yogurt-based marinade with lemon, garlic, and spices. These Middle Eastern chicken skewers are so tender and huge in flavor!

Chicken Shish Tawook Recipe

¼ cup plain whole milk yogurt

lemon juice (about 2 lemons)

extra virgin olive oil

garlic (minced

tomato paste

paprika

garlic powder

onion powder

cinnamon

allspice

oregano

cayenne pepper

black pepper

chicken breasts

oil,

In a medium bowl, whisk all of the ingredients except the chicken and neutral oil.

Add the cubed chicken to the marinade, mixing well to coat the pieces fully. Cover and chill for at least 2 hours and up to one day.

Thread the marinated chicken on metal or soaked bamboo skewers.

Heat the grill to medium high. Coat the grates generously with oil just before adding the chicken.

Place the skewered chicken on the grill and cook for 10-20 minutes (depending on the size of your chicken cubes) or until the chicken reaches an internal temperature of 165°F. Turn the skewers once midway through cooking. Look for a golden brown color with some charring.

Remove the skewers and allow them to rest for a few minutes. Push the chicken from the skewers using a piece of pita bread or a large fork. Serve immediately.

This is possibly the best marinated chicken recipe ever!! I cannot get over the flavors and how moist the chicken is. Have made it with both breasts and boneless thighs and it never disappoints.  Served it with the mom’s special  Lebanese rice and a fattoush salad for the perfect meal.

Made this tonight , big hit.  Flavor was great.  Thanks for sharing your recipe 
   Pat

Only had time for a 2 hours of marinating  and it still came out amazing. Did this with chicken thighs. Juicy, tender and flavorful. Can’t wait to try again with a longer marinating time.

https://content.jwplatform.com/videos/snEMI6XH.mp4

Shish Tawook is a beloved authentic Lebanese kebab dish of grilled chicken, in a yogurt-based marinade with lemon, garlic, and spices. These Middle Eastern chicken skewers are so juicy and flavorful, a favorite!

Try our Chicken Shish Tawook Recipe, an Easy Way to Make Delicious Middle Eastern Chicken Kabobs.

Shish Tawook Chicken Recipe - Grilled Chicken Kabobs Wraps

lbs boneless chicken breast

lemon juice

lemon (optional)

garlic (crushed)

yogurt

olive oil

red vinegar apple cider vinegar)

white pepper (ground)

ginger

thyme (or ground oregano)

salt (or

Garlic Paste (Lebanese style)

loafs pita bread

tomatoes (grilled)

French fries

salted pickles (Lebanese style cucumber pickles)

Cut the chicken breasts into cubes of about 2 inches each. The cubes shouldn&#39;t be too small otherwise they&#39;ll dry quickly on the grill.

Place chicken cubes in a bowl, add all marinade ingredients and rub with hands until all ingredients assimilated well.

Let marinate in a covered container in the fridge for at least 4 hours, preferably overnight.

Making the Marinade

Skewer the chicken right before grilling.

Grill on a BBQ on medium heat for 12-15 minutes maximum turning frequently. Overcooking can dry the chicken.

Alternatively, you can lay the skewers on the edges of a deep Pyrex dish and bake in the oven at 400F for 15 mins.

Once cooked, remove the chicken cubes and place in a pot while covering the lid tightly. Let rest for 5 minutes to help the chicken self-steam and turn juicier and softer.

Grilling the Kabob Skewers

Spread 1 teaspoon of Lebanese garlic paste along the center/diameter of a pita bread.

Add 4-5 chicken kabobs.

Garnish with salted cucumber pickles, French fries, grilled tomatoes or peppers (optional)., Roll and enjoy. You could also toast the wrap roll through a panini grill for 2-3 minutes.

Making the Shish Tawook Wrap

I love this recipe, thank you so much for posting it!  I have made it several times and it is always very well received.  Delicious!

What a great tip about using a tight lid pot to steep the chicken after you've roasted it!  Thanks!!

Thanks for this, I've been doing this every summer for several years for when I go camping. It's great! One modification I make though is to add a bit of sumac to the marinade. I finally bought a barbecue (in the woods we just dig a hole in the ground and put a metal grill over that, collecting wood from around etc..) so am looking forward to trying them in the garden in a more controlled manner and to be able to try the last steaming step also!

I've been using your recipe for Eid gatherings the past 6 years, it is a hit every single time. Absolutely worth all the garlic peeling, hahaha. Thanks for such an amazing recipe!

How long can you keep the chicken marinated. Should you throw the marinade after 12 hour. Can you freeze the marinated chicken

Thank you for your response, Edgard!

I tried this recipe twice already and loved it both times. The second time I could only find skinless and boneless chicken thigh pieces which actually ended up being even more tender. I used a griddle/skillet pan to cook and it was fantastic. A huge hit with my family - thank you!

Hi there! Thank you for this recipe I'm excited to try it in lockdown. Sorry if this question sounds stupid but I just want to make sure - when you say "grill" are you referring to using a pan on top of the stove (i.e. griddle pan) or inside the oven on a 'grill' setting? I think it would be a pan in order to get the char on the meat but just checking! Thank you!

This is one of my favorite recipes!  I like to make this chicken at least twice a summer.  It's best grilled :).  I add more tomato paste and yogurt.  I really like the marinade to stick to the chicken. Thanks for it!

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