Sometimes you just need a meal that tastes like a vacation. This Chicken Shish Tawook brings those bright, Mediterranean flavors right to your backyard. It is the perfect way to turn simple chicken into something special. You will love how the lemon and garlic wake up your taste buds.
This recipe is a lifesaver for busy families. You can prep the marinade in the morning. By dinner time, the chicken is ready for the grill. It is healthy, fresh, and filling for everyone at the table.
Why This Chicken Shish Tawook Is a Winner
The secret to this dish is the yogurt marinade. It acts as a natural tenderizer for the meat. This ensures your chicken stays juicy and flavorful every time. You won’t have to worry about dry or bland results.
It is also a fantastic choice for summer entertaining. Skewers are fun to eat and easy to serve. Your guests will feel like they are at a fancy bistro. Plus, the cleanup is minimal since everything cooks on the grill.
Simple Cooking Steps
Making this dish is very straightforward. You simply whisk the marinade and coat the chicken. The fridge does most of the hard work for you. Even if you are new to grilling, you can master this.
The cooking time is fast once the grill is hot. You only need about fifteen minutes to get that perfect char. It is a great way to get dinner done quickly. You can even use an indoor grill pan if it rains.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh lemon and garlic makes a huge difference here.
- 800g chicken thighs, cut into 1-inch cubes
- 1/2 cup Greek yogurt
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Step-by-Step Directions
- In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, garlic, tomato paste, paprika, cumin, cinnamon, oregano, salt, and pepper until smooth.
- Add the cubed chicken to the marinade and toss until every piece is thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is recommended for optimal tenderization.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling; otherwise, use metal skewers.
- Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece to ensure even cooking.
- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- Place the skewers on the grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
- Remove from heat and allow the chicken to rest for 5 minutes before serving with pita bread and garlic sauce (toum).
Best Ways to Enjoy It
Serve these warm skewers with soft pita bread. I love adding a side of creamy garlic sauce. A crisp cucumber and tomato salad adds a nice crunch. You can also serve the chicken over a bed of fluffy rice.
For a fun family style meal, put everything in the middle. Let everyone build their own wraps with their favorite toppings. It makes dinner feel like a celebration of fresh flavors. Don’t forget a few extra lemon wedges for squeezing!
Storage & Reheating
Leftovers store beautifully in the fridge for three days. Keep them in an airtight container to stay fresh. To reheat, use a microwave or a warm skillet. Heat for about 2 minutes until warmed through completely.
You can also freeze the marinated (uncooked) chicken. Place it in a freezer bag for up to two months. Thaw it in the fridge before you plan to grill. This is a great trick for smart meal prepping.
Tips for Best Results
- Don’t skip the marinating time as it builds deep flavor.
- Avoid overcrowding the grill so the chicken chars instead of steams.
- Substitute chicken breast if you prefer a leaner cut of meat.
- For a time-saving tip, mince your garlic in a food processor.
- Add a handful of fresh summer parsley as a garnish.
- Use a meat thermometer to ensure the chicken is perfectly cooked.
- Rotate the skewers often to get an even, golden brown color.
Ways to Switch It Up
- Dairy-free: Swap the Greek yogurt for a plain almond-based yogurt.
- Spicy: Add a teaspoon of red pepper flakes to the marinade.
- Seasonal: Thread bell peppers and red onions between the chicken pieces.
- Low-carb: Serve the chicken over a large green salad instead of pita.
Common Questions
Can I bake this in the oven?
Yes, you can bake these at 400°F for 20 minutes. Turn them halfway through to ensure they cook evenly. They won’t have the same char as a grill, but they will still be tender and delicious.
What is the best garlic sauce to use?
Traditional Lebanese toum is the classic choice for this recipe. If you are in a hurry, a garlic-infused mayo works too. It provides that creamy, pungent kick the chicken needs.
Will kids enjoy the spices in this?
Most kids love this because the spices are aromatic but not spicy-hot. The cinnamon and paprika create a warm, inviting scent. It is a very kid-friendly way to introduce new flavors.
I hope this bright and easy recipe brings a little sunshine to your table. It is such a joy to share these fresh flavors with the people you love. Happy grilling!
— Alex
Ingredients
- 800 g chicken thighs, cut into 1-inch cubes
- 1/2 cup Greek yogurt
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 6 cloves garlic , minced
- 1 tablespoon tomato paste
- 1 teaspoon paprik a
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, garlic, tomato paste, paprika, cumin, cinnamon, oregano, salt, and pepper until smooth.
- Add the cubed chicken to the marinade and toss until every piece is thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is recommended for optimal tenderization.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling; otherwise, use metal skewers.
- Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece to ensure even cooking.
- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- Place the skewers on the grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
- Remove from heat and allow the chicken to rest for 5 minutes before serving with pita bread and garlic sauce (toum).
