These Middle Eastern Shish Tawook are tender & tasty. Best of all, you may already have most of the ingredients needed in your pantry!
A BBQ that never happened!
A couple of weeks ago, I asked Tomi (my husband) what he wanted for his birthday. A simple family barbecue was his answer. ‘Keep it SIMPLE Catte, no fussing, ok?!‘ he added. I’m totally guilty of getting in way over my head when hosting gatherings, so Tomi made it clear he just wanted to do a BBQ with just the 4 of us and our 2 kitties.
I’ve been so busy and exhausted of late that I thought this was a brilliant idea. Yay, a no-fuss BBQ using our little hibachi! Let’s BBQ some delicious Shish Tawook over some smoky charcoal.
Since Tomi and I have been craving Middle Eastern cuisine of late, I thought of making Shish Tawook immediately. Besides, taking a bit of time to thread the chicken pieces onto the skewers, Shish Tawook is super simple and fuss-free to prepare. Also, I had most of the ingredients I need waiting for me in the pantry.
I prepared, marinated, and skewered 20 Shish Tawook the night before our planned BBQ. However, on the day of the BBQ, some unexpected things came up which meant we lost Tomi’s Sunday BBQ.
Our sad little hibachi stayed in storage, probably covered in dust after using it just once. I just didn’t have the energy to start up a Monday BBQ on my own, especially on a cold winter’s day. So, indoor grilling on a griddle it was!
Shish Tawook
What is Shish Tawook?
Shish Tawook or Shish Taouk are popular Middle Eastern marinated chicken skewers. The marinade comprises yogurt, lemon, olive oil, garlic and dried herbs and spices.
Use boneless and skinless chicken thighs or breasts
I prefer chicken thighs over breasts because it’s juicier and less likely to dry out during grilling. However, for this recipe, I don’t mind using breast meat as the yogurt and lemon marinade helps tenderise the chicken. Chicken breasts is also easier to chop into cubes and thread onto the skewers.
Wooden or metal skewers?
I prefer using metal skewers because I don’t have to worry about soaking them prior or worry about them burning. Also, after marinating the chicken, I like to place them onto the skewers and then leave them to marinate in the fridge. So it’s less hassle when it’s time to grill.
If using wooden or bamboo skewers, soak them for at least 1 to 2 hours in water. This helps them from burning when grilling. For safety reasons, after grilling is complete, it’s best to remove the meat from the skewers (all types) before serving.
What do you serve with Shish Tawook?
Go full out and serve them in a Middle Eastern-style feast! Pita (flatbread), tabouli or fattoush salad, garlic sauce (toum), hummus and pickles. You could also serve Shish Tawook with just fries or Middle Eastern rice.
More Middle Eastern-inspired recipes to try:
Ingredients for Shish Tawook
Boneless and skinless chicken thighs – I prefer chicken thighs over breasts because it’s juicier and less likely to dry out during grilling. However, for this recipe, I don’t mind using breast meat as the yogurt and lemon marinade helps tenderise the chicken. Chicken breasts are also easier to chop into cubes and thread onto the skewers.
Plain Greek yogurt – I used Greek yogurt. Any plain thick yogurt will work, just as long as it’s not skim or low-fat.
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Watch how to make Shish Tawook
Written step-by-step guide with photos
Chop the chicken into bite-sized chunks, then place it in a large bowl with all the marinade ingredients. Mix well to combine, then cover and marinate in the fridge for 3 hours or overnight. If preferred thread the chicken onto the skewers, cover it, and then fridge it. This way we can start grilling immediately once the marinating time is done.
If using bamboo or wooden skewers, let them soak in water for 1 or 2 hours to prevent them from burning when grilling. If you haven’t done so, thread the chicken onto the skewers. Then grill the skewers using one method below:
Using a griddle – lightly spray or brush the griddle with oil. Grill the chicken for 6 to 7 minutes over medium heat on each side or until the chicken has cooked through.
Grill or broil – Heat the grill over high heat, then grill each side for 7 to 8 minutes or until the chicken has cooked through.
Barbeque – BBQ on each side for 6 to 7 minutes on each side or until the chicken has cooked through.
Leftovers – Allow the chicken skewers to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Shish Tawook (Middle Eastern chicken skewers)
Ingredients
- 1 kg boneless or skinless chicken thighs or breasts (chopped into bite-sized pieces) (NOTE 1)
- light or mild olive oil (for grilling)
For the marinade
- ½ cup plain Greek yogurt (or just plain yogurt, but not low-fat) (NOTE 2)
- 2 tbsp light or mild olive oil
- 3 tbsp lemon juice (freshly squeezed)
- 5 garlic cloves (minced)
- 1 tbsp tomato paste
- 1 tsp smoked paprika (or sweet/ regular paprika)
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- ½ tsp ground ginger
- ½ tsp ground cumin
- ½ tsp mustard powder
- 1½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Chop the chicken into bite-sized chunks, then place it in a large bowl with all the marinade ingredients. Mix well to combine, then cover and marinate in the fridge for 3 hours or overnight. If preferred thread the chicken onto the skewers, cover it, and then fridge it. This way we can start grilling immediately once the marinating time is done.
- If using bamboo or wooden skewers, let them soak in water for 1 or 2 hours to prevent them from burning when grilling. If you haven't done so, thread the chicken onto the skewers. Then grill the skewers using one method below:Using a griddle – lightly spray or brush the griddle with oil. Grill the chicken for 6 to 7 minutes over medium heat on each side or until the chicken has cooked through.Grill or broil – Heat the grill over high heat, then grill each side for 7 to 8 minutes or until the chicken has cooked through.Barbeque – BBQ on each side for 6 to 7 minutes on each side or until the chicken has cooked through.
