Shish Tawook (GRILLED CHICKEN)

Shish tawook (also spelled tawouk and taouk) is a widely popular chicken dish in the Middle Eastern countries. The word shish and tawook both have Turkish origins. Shish meaning “skewer” and tawook meaning “chicken.” While each country may have its own version of shish tawook, the basis is the same, cubed chicken marinated in spiced yoghurt and grilled in skewers to perfection.

Marinade

The secret to delicious shish tawook is in the marinade. Two of the main ingredients in the marinade are yoghurt and freshly squeezed lemon juice. They serve not only to provide great flavour but, also to tenderize the chicken as it marinates. I typically to use plain whole milk yogurt but, this recipe is very flexible. You can substitute low-fat plain yoghurt or plain Greek yoghurt, with little to no change in overall flavour.

I tend to buy the Tawook spice mix from Lebanon when I am visiting or at my local Middle-Eastern grocer. The mixes are delicious and make things much easier on me. However, I have included the list and quantity of each individual spice that is in the spice mix. Keep in mind, tawook spice mix is very versatile. Some people may not add the ground ginger or garlic-like I have below or even the paprika. I have also seen recipes that call for ground clove along with the nutmeg. So, feel free to edit according to your personal preference. The spices and the tomato paste give the chicken its iconic orange colour.

Grilling the Shish Tawook

You want to marinate the chicken for as long as you can, but, for at least 1 hour before grilling. I love grilling tawook outdoors during the summertime but, I do also grill it on my indoor grill pan throughout the year. Always remember to soak your wooden skewers in water before threading the chicken cubes on there, as it helps prevent the skewers from burning easily. I have tried sautéing the chicken without the skewers in a skillet, as well as baking them in the oven. I was not impressed with the results either of those ways. They were good but not great.

Chicken Tawook in Lebanon is almost always served with toum. It is the perfect dipping sauce for it. I love to serve chicken tawook alongside grilled onions and tomatoes and fattoush or tabouli. I hope you enjoy this recipe as much as I do!

Ingredients

• 2 Boneless Chicken Breast 
• .5 cup [1.2 l] Plain Whole Milk Yogurt
• 2 tb. [30 ml] Olive Oil
• 2 tb. [30 ml] Lemon Juice
• 6 Cloves of Garlic
• 1 tb. [15 ml] Tomato Paste
• 5 tsp. [25 ml] Tawook Spices
• 1.5 tsp. [7 ml] Salt

TAWOOK SPICE MIX

• 1 tsp. [5 ml] Paprika
• 1 tsp. [5 ml] All Spice
• .5 tsp [25 ml] Ground Cinnamon
• .5 tsp [25 ml] Ground Ginger
• .5 tsp [25 ml] Oregano
• .5 tsp [25 ml] White Pepper
• .5 tsp [25 ml] Nutmeg
• .5 tsp [25 ml] Garlic Powder

Instructions

• Prepare the chicken breast by cutting into large 2-inch cubes. Set aside in a mixing bowl.
• Crush the garlic cloves and add to the mixing bowl.
• Add the yoghurt, olive oil, freshly squeezed lemon juice, tomato paste, salt, and tawook spices. Mix thoroughly until every piece of chicken is fully coated in the marinate.
• Marinate the chicken for at least 1 hour but preferably 4 hours in the fridge.
• Once the chicken is done marinating, place them on the skewers.
• Grill on a preheated medium-high heat grill for 10-15 minutes, flipping them halfway in between.
• Serve with toum and pita bread.