If you’ve ever tasted shish tawook, you know how delicious this Middle Eastern dish can be. The tender, juicy chicken skewers with their aromatic blend of spices are impossible to resist. But what truly sets shish tawook apart is the yogurt marinade. The right combination of ingredients can take your dish from good to downright delicious.
Shish tawook is a traditional Middle Eastern dish that originated in Syria and Lebanon. The dish consists of tender chicken pieces marinated in a blend of spices and then grilled on skewers. The marinade is what gives shish tawook its unique flavor profile, and the recipe can vary depending on the region. Some recipes call for yogurt, while others use lemon juice or vinegar. Despite the variations, the result is always a delicious combination of savory and tangy flavors. So, whether you’re a fan of Middle Eastern cuisine or simply looking to try something new, you must try shish tawook.
Why make this recipe for tawook
- Shish tawook is a dish that bursts with flavor. It’s delicious!
- Also, making it yourself allows you to adjust the seasoning to your liking.
- This recipe is simple and dependable.
Ingredients and substitutes
- Chicken is the star of this dish, so getting high-quality boneless chicken thighs and legs is crucial. You can also use boneless chicken breasts, but adjust the cooking time accordingly.
- Yogurt – It’s best to use Greek yogurt or hung yogurt, which has less liquid and is higher in fat. This encourages the marinade to stick to the meat even during the cooking process.
- You’ll also need garlic, lemon juice, olive oil, and salt. Some recipes call for tomato paste, but it’s optional and can be skipped if you prefer a milder flavor.
- Substitutes – If you’re looking to switch things up, there are some substitutes you can try. Instead of lemon juice, you can use lime juice or vinegar for a tangy flavor. Similarly, you can replace olive oil with vegetable oil or even avocado oil. Both have a neutral taste that won’t overpower the other flavors in the marinade. And if you don’t have fresh garlic, you can use garlic powder or even substitute it with ginger for a different taste.
Step-by-step: How to make shish tawook
- Marinade – Combine the marinade ingredients in a shallow ceramic, glass, or plastic bowl.
- Marinate – Add the chicken cubes to the marinade and mix until well coated. Then, cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Skewers – Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece. If using wooden skewers, soak them in water for about 30 minutes to prevent burning during grilling.
- Grill – Heat your stove top grill on medium-high or preheat the oven to 425°F (220°C).
Pro tip – If you’re using a grill, preheat it to medium-high heat. If you’re using an oven, place the kebabs on a baking sheet lined with parchment paper.
- Stovetop – Place the skewers on the preheated grill and brush them lightly with oil to prevent sticking and promote browning. Cook for 10-12 minutes, turning occasionally until cooked and slightly charred on the edges.
Pro tip – Do not turn the kebabs too often; give them time to get some color. - Oven – Place the baking sheet with the kebabs in the oven and bake for approximately 15-20 minutes or until the kebabs are browned and cooked.
- Rest – Remove the skewers from the grill and let them rest for a few minutes.
- Serve the Shish Tawook hot with pita bread, hummus, garlic sauce, or side dishes. Add some fresh vegetables, such as sliced tomatoes, cucumbers, and onions, for a complete meal.
Why yogurt marinade works best
- Yogurt is a versatile ingredient. It not only adds tanginess but also helps to break down the proteins in the chicken. This results in a tender and juicy texture.
- The acidity in the yogurt helps to tenderize the chicken and infuse the marinade with flavor. In contrast, the creamy texture helps to coat the meat evenly, allowing for a more flavorful and even cooking.
- Moreover, yogurt adds a subtle richness and depth of flavor to the marinade, complementing the other ingredients perfectly. The yogurt’s mild flavor won’t overpower the marinade’s other flavors. Thus allowing each ingredient to shine through in every bite.
- Overall, using yogurt as the base for your shish tawook marinade will result in a tender, flavorful, and healthy dish that’s sure to impress. In the next section, we’ll provide some tips for making the ultimate shish tawook using yogurt as the main ingredient.
Shish Tawook
If you've ever tasted shish tawook, you know how delicious this Middle Eastern dish can be. The tender, juicy chicken skewers with their aromatic blend of spices are impossible to resist. But what truly sets shish tawook apart is the yogurt marinade. The right combination of ingredients can take your dish from good to downright delicious.
Video
Ingredients
- 1 kg (2 lbs) Boneless skinless chicken thighs or legs cut into cubes
- 4 tbsp Greek yogurt
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 6 large Garlic cloves grated or minced
- 2 tbsp Tomato paste
- 1 tsp Ground paprika
- ½ tsp Cayenne pepper
- ½ tsp Ground Allspice
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- 1 tbsp Dried parsley (optional)
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 10 long Wooden skewers soak in water for 30 mins
Method
- Marinade – Combine the marinade ingredients in a shallow ceramic, glass, or plastic bowl.4 tbsp Greek yogurt, 2 tbsp Lemon juice, 2 tbsp Olive oil, 6 large Garlic cloves, 2 tbsp Tomato paste, 1 tsp Ground paprika, ½ tsp Cayenne pepper, 1/2 tsp Ground Allspice, 1 tsp Ground cumin, 1 tsp Ground coriander, ½ tsp Ground cinnamon, ½ tsp Ground ginger, ¼ tsp Ground nutmeg, 1 tbsp Dried parsley, ½ tsp Kosher salt, ½ tsp Black pepper powder
- Marinate – Add the chicken cubes to the marinade and mix until all the chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.1 kg Boneless skinless chicken thighs or legs
- Skewers – Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece.If using wooden skewers, soak them in water for about 30 minutes to prevent burning during grilling.10 long Wooden skewers
- Grill – Heat your stovetop grill on medium-high or preheat the oven to 425°F (220°C).
- Stovetop – Place the skewers on the preheated grill and brush them lightly with oil to prevent sticking and promote browning. Cook for 10-12 minutes, turning occasionally until cooked and slightly charred on the edges.
- Oven – Place the baking sheet with the kebabs in the oven and bake for about 15-20 minutes, or until the kebabs are browned and cooked through.
- Rest – Remove the skewers from the grill and let them rest for a few minutes.
- Serve the Shish Tawook hot with pita bread, hummus, garlic sauce, or side dishes. Add some fresh vegetables, such as sliced tomatoes, cucumbers, and onions, for a complete meal.
Notes
- Use chicken thighs or breast cut into 1 to 1½-inch pieces
- Marinate for at least 4 hours or overnight
- Soak wooden skewers before grilling
- Cook chicken to an internal temperature of 165°F
- Serve immediately or store leftovers in the fridge for up to 3 days
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use chicken thighs for juicier results: Thighs stay moist on the grill, but chicken breast works if you prefer leaner meat.
- Cut evenly sized pieces: Aim for 1 to 1½-inch chunks so the chicken cooks evenly.
- Marinate long enough: Let the chicken marinate for at least 4 hours or overnight for the best flavor.
- Soak wooden skewers: If using wooden skewers, soak them for 20–30 minutes to prevent burning.
- Don’t overcrowd the skewers: Leave a little space between pieces so heat can circulate and cook everything evenly.
- Cook over medium heat: This helps the chicken cook through without burning on the outside.
- Turn occasionally: Rotate the skewers every few minutes for even grilling.
more skewers and kebabs
- Ultimate Ground Beef Kebabs
- Chicken Kebabs Middle Eastern
- Thai Curry Chicken Skewers in 15 Minutes
- Asian Skewer Chicken
- Chicken Malai Tikka
- Turkey kebabs – Ground Turkey
- Ultimate Chicken Skewers – Grilled
Troubleshooting Shish Tawook
| Problem | Cause | Solution |
|---|---|---|
| Chicken is dry | Overcooked or using very lean cuts | Use chicken thighs if possible and cook just until done (165°F) |
| Chicken raw inside | Pieces too large or heat too high | Cut into smaller even pieces and cook over medium heat |
| Skewers burning | Wooden skewers not soaked | Soak in water for 20–30 minutes before grilling |
| Chicken sticking to grill | Grill not oiled | Lightly oil grill grates and brush chicken with oil before cooking |
Frequently asked questions
While grilling is the traditional and preferred method of cooking shish tawook, you can also use an oven or a stovetop grill pan. Just make sure to adjust the cooking time and keep an eye on the chicken to prevent it from overcooking.
It’s generally not recommended to marinate chicken for longer than 24 hours. Because the acid in the marinade can start to break down the protein fibers and make the chicken mushy, however, if you’re using a marinade with low acid content and storing the chicken in the fridge, you may be able to marinate for up to 48 hours.
Absolutely! In fact, many people prefer using chicken thighs as they tend to be more flavorful and juicier than chicken breasts. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.
While both dishes are typically made with marinated meat and enjoyed wrapped in pita bread, there are some key differences to consider.
– Tawook, also spelled as tavuk, is a chicken dish that is popular in Lebanon, Turkey, and Syria. The chicken is marinated in a mixture of yogurt, garlic, lemon, and spices, giving it a tangy and slightly creamy flavor. Tawook is often grilled on skewers and served with pickled vegetables and garlic sauce.
– On the other hand, shawarma is a popular street food in the Middle East, made with thinly sliced meat that is seasoned with a blend of spices including cumin, coriander, and paprika. The meat is then stacked on a spit and slowly roasted, making the outer layer crispy and flavorful. The meat is shaved off the spit and served in a pita with vegetables and tahini sauce.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Is there an error with the salt amount? 12 tsp!?
Its 1/2 tsp salt (to taste) Jennifer, thanks for brining it to my attention,