Shish Tawook (Chicken on Skewers) for the Table

Serve marinated and grilled Shish Tawook (chicken on skewers) over cooked quinoa with smooth hummus and a cool, creamy tzatziki sauce.

You can serve Shish Tawook with fresh pita chips and an straightforward cucumber tomato salad.

What does Shish Tawook mean?

Shish Tawook (pronounced “shish too ik” or “shish ta wook”) originates from Lebanon, but the name of this dish actually comes from Turkey. Shish means skewers and tawook means chicken. So many cities around the world serve this marinated chicken shish kebab dish that it’s become an international treat (Read more here).

While I claim no authenticity (at all!) with this recipe, I discovered Shish Tawook while traveling this past summer and couldn’t get it out of my mind. And you know how I am when I find a great dish: it’s time to create my own version!

What Is The Difference Between Shish Tawook And Shawarma?

Sometimes the two are confused since they are quite similar! The biggest difference between Shish Tawook and shawarma is the spices that are used in the marinade. Chicken shawarma relies on warmer spices (cinnamon, allspice, turmeric) and omits the lemon and yogurt from the marinade.

How I Serve Shish Tawook

I marinate the chicken in yogurt, lemon, oil, tomato paste, garlic, and plenty of spices. Then I grill it (indoor or outdoor) for tender, juicy, flavorful kabobs—some of the best I’ve made.

Shish Tawook is often served with toum, hummus, and tabbouleh. It is satisfying to it with hummus and usually go with tzatziki instead of toum—but either (or both) works great!

I serve the chicken with baked pita chips (or regular pita) over quinoa with cherry tomatoes and Persian cucumbers for crunch. One bite and you’ll want this on repeat—it’s one of my all-time favorites.

Recipe Tips

• Use quality ingredients—they make all the difference. Get good yogurt (It is satisfying to Greek Gods®), Persian or English cucumbers, fresh lemon juice, and fresh garlic.
• Hummus: You can make your own, but It is worth buying a good one to keep things simple.
• Tzatziki: Make this while the chicken cooks. The longer it chills, the better the flavor—and it makes assembling everything easier later.
• Foil: As soon as the Shish Tawook comes off the grill, cover it with foil to lock in moisture for juicier chicken.

Quick Recipe Note

The ingredient list looks long, but many items overlap and are listed twice for clarity. Shish Tawook comes together quickly if you prep the chicken and tzatziki a day ahead, and everything falls into place when you’re ready to cook.

More straightforward Chicken Dishes:

Soups And Stews

Lemon Chicken Orzo Soup Recipe

Dinner

Coconut Curry Chicken

Ingredients

• 1 large lemon
• 1/4 cup olive oil (or vegetable oil)
• 3/4 cup plain yogurt (full-fat)
• 5 cloves garlic (finely minced)
• 1 tablespoon tomato paste
• 1/2 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 2 pounds boneless, skinless chicken breasts (cut into even 2-inch pieces)
• Salt
• 1 cup uncooked quinoa (plus 2 cups water or chicken broth, see note 1)
• 1 (10-ounce) container hummus (or make your own)
• 3 Persian cucumbers (or 1 large English cucumber, halved and thinly sliced)
• 1 cup cherry tomatoes (halved)
• 4 pieces Pita
• 3 tablespoons olive oil
• 1 Persian cucumber (or 1/3 of 1 English cucumber, 1/2 cup grated)
• 1/2 cup plain Greek yogurt (full-fat)
• 1 teaspoon minced garlic
• 1-1/2 teaspoons red wine vinegar
• 1 large lemon
• 1-1/2 tablespoons olive oil

Method

1. Prepare chicken breasts by patting dry with paper towel, cutting into even 2-inch pieces, and placing in a large bowl. In a separate bowl, combine all the marinade ingredients: 1/4 cup lemon juice, olive oil, yogurt, finely minced garlic, tomato paste, red wine vinegar, oregano, paprika, ground allspice, and salt and pepper (to taste; about 1 and 1/2 teaspoons salt and 1/4 teaspoon pepper). Whisk until combined and pour over chicken. Stir to generously coat chicken, cover, and chill. Marinate for 2–24 hours.
2. Tzatziki: After preparing chicken marinade, make this sauce so it can chill and flavors can develop before serving. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and add grated cucumber on top. Squeeze as much extra moisture from the cucumber as you can (to keep the sauce from being watery). Once drained, place grated cucumber in a medium bowl. Add Greek yogurt, minced garlic, red wine vinegar, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, olive oil, and salt and pepper to taste (about 1/4 teaspoon salt and a pinch of pepper). Refrigerate until ready to serve. Whisk right before serving.
3. Heat grill to medium-a hot burner (400–450°F on an outdoor grill) and generously oil the grates. Thread the chicken onto metal (or pre-soaked wooden) skewers. Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes per side.
4. Heat oven to 400°F. Line a large baking pan with a silicone baking mat or parchment paper. Cut each pita into 8 triangles and arrange evenly on the prepared pan. Drizzle olive oil over the triangles and use a pastry brush to spread the oil evenly onto the pita bread. Flip the bread and repeat. Sprinkle with salt (about 1/4 teaspoon). Bake 10 minutes, flipping the pita bread halfway through. Serve warm with the chicken. For the tomato/cucumber salad, add the halved tomatoes and thinly sliced cucumber halves to a bowl. Drizzle on a little olive oil and sprinkle on some salt and pepper (to taste).
5. With the back of a spoon, spread hummus onto 4 large plates. Divide cooked quinoa and chicken skewers evenly among the plates. Top with tomato/cucumber, and drizzle even parts of tzatziki sauce over (or serve on the side). Divide the pita chips. Season individual plates with salt, pepper, and lemon juice as needed. serve while it is hot.