Can you make chicken shish tawook in advance?

It is best served hot off the grill, but you can certainly marinate the chicken a day before you plan to cook it. Do not marinate for more than 24 hours.

What is the best way to store cooked chicken tawook?

Cooked chicken shish tawook should be stored in an airtight container in the fridge and enjoyed within 3 days. Freezing is not recommended.

Authentic Shish Tawook Grilled Chicken Skewers

Name: Authentic Shish Tawook Grilled Chicken Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 cup Yogurt (plain Greek yogurt); ¼ cup Lemon juice; 1 tbsp Lemon zest; 2 tbsp Olive oil; 4-6 Garlic cloves (finely minced); 1 tbsp Tomato paste; 1 tsp Dried oregano; 1 tsp 7-Spice (Baharat spice); ½ tsp Turmeric powder; 1½ tsp Kosher salt; ½ tsp Black pepper; 1 tsp Chili flakes (optional); 4 Chicken breasts (skinless, boneless and cut into cubes)

Prepare these juicy Middle Eastern chicken skewers using a traditional yogurt-based marinade. This versatile recipe works perfectly on an outdoor grill or indoors using an oven or grill pan.

List of ingredients

1 cup Yogurt (plain Greek yogurt works well)
1/4 cup Lemon juice (approximately 1-2 lemons)
1 tbsp Lemon zest (from 1 lemon)
2 tbsp Olive oil
4-6 Garlic cloves (finely minced)
1 tbsp Tomato paste
1 tsp Dried oregano
1 tsp 7-Spice (Baharat spice) or equal parts ground cumin, coriander, and cinnamon
1/2 tsp Turmeric powder
1 1/2 tsp Kosher salt
1/2 tsp Black pepper
1 tsp Chili flakes (optional but recommended)
4 Chicken breasts (skinless, boneless, and cut into cubes)

step-by-step instructions

Prepare the yogurt marinade: In a large bowl, combine 1 cup yogurt, 1/4 cup lemon juice, 1 tbsp lemon zest, 2 tbsp olive oil, 4-6 minced garlic cloves, 1 tbsp tomato paste, 1 tsp dried oregano, 1 tsp 7-Spice, 1/2 tsp turmeric powder, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Stir in 1 tsp chili flakes if using.
Mix the marinade: Whisk all marinade ingredients together until the sauce is completely smooth. You can taste a small amount to ensure it is slightly salty.
Marinate the chicken: Add the cubed chicken breasts to the bowl. Toss the meat until evenly coated, then cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Skewer the meat: Thread the marinated chicken chunks onto metal or bamboo skewers. If using bamboo skewers, soak them in water for 30 minutes first to prevent them from burning. Discard any leftover marinade.
Grill the skewers: Place skewers on a pre-heated and oiled gas or charcoal grill. Turn them every few minutes to ensure even cooking. Remove when the internal temperature reaches 170F/77C.
Serve: Plate the grilled shish tawook with your preferred side dishes and sauces.

Alternative Cooking Techniques

Roasting in the Oven

If an outdoor grill is unavailable, preheat your oven to 400F/200C. Place the skewers on a rack set over a baking sheet or directly on a parchment-lined pan. Rotate the skewers halfway through the cooking time to ensure an even brown.

Using the Oven Broiler

To achieve a charred exterior similar to a grill, use the broiler for the last 2-3 minutes of cooking. Watch the meat closely to prevent burning. This adds the characteristic smoky charred bits typical of authentic tawook.

Cooking on a Cast Iron Grill Pan

For indoor stovetop cooking, use a cast iron grill pan over medium-high heat. Apply a thin layer of oil to prevent sticking. Because grill pans have limited space, you may need to use shorter skewers or cook the chicken in smaller batches.

Marinade Customization and Substitutions

Using Chicken Thighs for More Moisture

While chicken breast is standard, boneless skinless chicken thighs are an excellent alternative. Thighs have a higher fat content, which makes them more forgiving if slightly overcooked. Ensure the cubes are uniform in size for consistent cooking.

Creating a DIY 7-Spice Blend

If you do not have Baharat (7-Spice), you can mimic the flavor using pantry staples. Combine equal parts ground cumin, ground coriander, and ground cinnamon. This mixture provides the warm, aromatic base essential to the dish.

Adjusting the Color with Turmeric

Turmeric is primarily used in this recipe to provide a vibrant golden hue to the meat. If you do not have turmeric, it can be omitted without significantly changing the taste. For a more intense color, avoid over-marinating the meat beyond 24 hours.

Modifying the Heat Level

The chili flakes provide a mild warmth but can be adjusted based on preference. For a spicier version, increase the chili flakes to 2 teaspoons or add a pinch of cayenne pepper. For a kid-friendly version, omit the flakes entirely.

Recommended Serving Pairings

Traditional Garlic Sauce (Toum)

Toum is a thick, pungent Lebanese garlic sauce that is the most traditional accompaniment for shish tawook. It is an emulsion of garlic, oil, lemon juice, and salt. Spread it directly on pita bread or use it as a dip.

Sumac Onions and Fresh Herbs

Thinly sliced red onions tossed with sumac and chopped parsley add a bright, acidic contrast to the savory meat. Sumac provides a lemony tang that cuts through the richness of the yogurt marinade. Serve these as a fresh garnish on the side.

Authentic Middle Eastern Salads

Pair these skewers with a Tabbouleh salad (parsley and bulgur) or a Fattoush salad (mixed greens and toasted pita). Cucumber chickpea feta salad or a simple Jerusalem salad also provide refreshing textures. These salads help balance the grilled flavor of the chicken.

Starchy Sides and Breads

Serve the chicken with warm Lebanese pita bread and vermicelli rice. Batata harra, which are spicy cubed potatoes, provide a hearty addition to the meal. Hummus or creamy Mutabal (eggplant dip) also work well as base layers on a platter.

Storage and Reheating Advice

Refrigeration Guidelines

Store cooked chicken shish tawook in an airtight container in the refrigerator. It remains safe and flavorful for up to 3 days. Keep the chicken separate from any fresh salads or sauces to maintain the texture of the vegetables.

Best Reheating Methods

To prevent the chicken from drying out, reheat it in a skillet over medium heat with a teaspoon of water or olive oil. Alternatively, use an oven at 350F/175C for a few minutes. Avoid using a microwave if possible, as it can make the chicken rubbery.

Why Freezing is Not Recommended

Freezing cooked tawook can alter the texture of the yogurt-marinated meat. The chicken may become grainy or dry upon thawing and reheating. For the best quality, consume the skewers within the refrigeration window.

Cooking Troubleshooting and FAQs

Why are my bamboo skewers burning?

Bamboo skewers burn if they are placed on high heat without being hydrated. Always soak them in water for at least 30 minutes before threading the meat. This prevents the wood from igniting and protects the chicken from scorching.

How do I prevent the chicken from drying out?

The most effective way to avoid dry meat is by using a digital meat thermometer. Remove the skewers from the heat exactly when the internal temperature hits 170F/77C. Allowing the meat to rest for 5 minutes before serving helps redistribute juices.

Can I marinate the chicken for more than 24 hours?

It is not recommended to marinate the chicken for longer than 24 hours. The acid from the lemon juice and the enzymes in the yogurt can break down the muscle fibers too much. This results in a mushy texture rather than a tender one.

What can I use if I don’t have Greek yogurt?

Any plain, unsweetened yogurt will work for this recipe. While Greek yogurt is thicker and helps the marinade cling to the meat, regular plain yogurt still provides the necessary lactic acid for tenderization. Just ensure it is not a flavored or sweetened variety.

Why does the marinade smell so strong when cooking?

The combination of garlic, lemon, and 7-spice creates a potent aroma when it hits the hot grill. This is a normal part of the caramelization process. If the smell becomes too intense, ensure your grill vents are open for proper airflow.

Is the chicken safe at 170F/77C?

Yes, 170F is slightly above the USDA recommended minimum of 165F. This temperature ensures the chicken is fully cooked while remaining juicy. Checking the thickest part of the largest cube is the only way to guarantee safety and quality.