What is Shish Tawook?
Shish Tawook, also known as Shish Taouk, is one of my favorite ways to prepare grilled chicken. The chicken is marinated in yogurt, garlic, lemon, and warm spices, which keeps it incredibly tender, juicy, and full of flavor.
Shish Tawook has its roots in Ottoman cuisine and takes its name from Turkish: şiş means skewer, while tavuk means chicken. Over time, it became a beloved dish throughout the Middle East and the Mediterranean, with many regional variations, including Persian joojeh kabob.
Key Ingredients for Shish Tawook
Plain Greek Yogurt – The base of the marinade, helping tenderize the chicken while adding a creamy, tangy flavor.
Chicken – My preferred cut is chicken thighs because they stay tender and juicy on the grill. Chicken breast can also be used, but be careful not to overcook it.
Lemon Juice – Bring brightness and acidity to balance the rich marinade.
Olive Oil – Adds richness and helps keep the chicken juicy as it grills.
Garlic – Adds the bold, aromatic flavor that Shish Tawook is known for.
Tomato Paste – Gives the marinade depth, color, and a savory flavor.
Shish Tawook Spices – Paprika, oregano, allspice, cinnamon, ginger, nutmeg, and cayenne create a warm, fragrant spice blend.
How to make Shish Tawook
Prepare the chicken: Trim away any excess fat from the chicken and cut it into roughly 1-inch pieces. Place the chicken in a large bowl and set aside.
Prepare the marinade: In a separate bowl, combine the yogurt, lemon juice and zest, olive oil, minced garlic, cumin, oregano, paprika, cinnamon, ginger, tomato paste, salt, and black pepper. Whisk well until the marinade is smooth and evenly combined.
Marinate the chicken: Pour the prepared marinade over the chicken pieces and mix well, making sure every piece is thoroughly coated. Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours. For the best flavor and tenderness, I recommend marinating the chicken overnight.
Prepare the skewers: If you’re using wooden or bamboo skewers, soak them in water for about 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
Preheat the grill: Heat your grill to medium-high and let it preheat for about 10 minutes, until it reaches around 400°F (200°C).
Assemble the skewers: Thread the marinated chicken pieces onto the skewers, shaking off any excess marinade as you go. If some pieces are thin, fold them in half before threading so they cook evenly with the larger pieces.
Grill the chicken: Lightly oil the grill grates and arrange the skewers in a single layer. Close the lid and grill for about 12–15 minutes, turning the skewers every 4–5 minutes. Keep rotating them so the chicken cooks evenly and develops a beautiful golden-brown color with lightly charred edges.
Air fryer method: Preheat the air fryer to 400°F (200°C). Arrange the chicken skewers in the basket in a single layer, making sure they don’t overlap. Air fry for 10–14 minutes, turning the skewers halfway through, until the chicken is cooked through and nicely browned.
What I Like to Serve with Shish Tawook
Shish Tawook is perfect for sharing, so I like to serve it with a few fresh sides and sauces to make a complete meal.
- Fresh salads: A crisp Mediterranean salad or fattoush adds freshness and acidity that balances the smoky chicken.
- Garlic sauce & dips: For me, creamy toum is a must. Tzatziki is also a great choice if you prefer something lighter and refreshing.
- Pita sandwiches: Remove the chicken from the skewers and tuck it into warm pita with fresh tomatoes, cucumbers, onions, and a drizzle of tahini sauce.
- Shish Tawook bowls: For a more filling meal, serve the chicken with fluffy rice, hummus, and a fresh salad.
From my Kitchen (Chef’s Notes)
Marinate the chicken overnight: I recommend marinating the chicken for at least 4 hours, but overnight is even better. The longer marinating time allows the yogurt and spices to penetrate the chicken, making it more tender, juicy, and flavorful.
Choose full-fat plain yogurt: I prefer regular full-fat yogurt rather than Greek yogurt for this recipe. Its higher water content helps keep the chicken moist during cooking.
Soak wooden skewers: If you’re using bamboo or wooden skewers, soak them in water for 30–45 minutes before grilling. This helps prevent them from burning over the high heat.
Other Chicken recipes to try
- Chicken Caesar Smash Tacos
- Greek Chicken Meatballs
- Easy Chicken Shawarma Bowl
- Quick Air Fryer Caprese Chicken
Shish Tawook (Lebanese Grilled Chicken)
Ingredients
Method
- Marinate the chicken: In a large bowl, combine the yogurt, lemon juice, olive oil, tomato paste, garlic, and spices. Season the chicken with salt, then add it to the marinade and toss well until every piece is coated. Cover and refrigerate for 4–8 hours, or overnight for even more flavor.
- Prepare the skewers: Preheat a gas grill to medium heat and lightly oil the grates. Thread the marinated chicken onto the skewers, folding any larger pieces if needed.
- Grill the chicken: Place the skewers on the hot grill in a single layer. Cover and cook for 15–20 minutes, turning every 5–7 minutes, until the chicken is cooked through and nicely charred.
- Air fryer method: Preheat the air fryer to 400°F (200°C). Arrange the chicken skewers in a single layer, leaving some space between them. Cook for 10–14 minutes, turning halfway through, until golden and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
Notes
- Marinate overnight: For the best flavor and tenderness, marinate the chicken for at least 4 hours, or preferably overnight. The yogurt and spices will have more time to flavor and tenderize the chicken.
- Use full-fat plain yogurt: I recommend regular full-fat yogurt instead of Greek yogurt. Its higher moisture content helps keep the chicken juicy while cooking.
- Soak wooden skewers: Soak bamboo or wooden skewers in water for 30–45 minutes before grilling to prevent them from burning.