When we lived in the Midwest, one of the unexpected joys was being surrounded by a large Arab community. It was there that I first fell in love with Middle Eastern cuisine—meals that were vibrant, full of flavor, and always shared with such warmth and generosity.
Shish Tawook quickly became a favorite of mine: tender chicken marinated in garlic, lemon, and spices, then grilled until perfectly juicy. It’s a dish that instantly takes me back to those years of discovering authentic Middle Eastern food, often at bustling restaurants filled with the smell of fresh bread, smoky grills, and chatter in the air. Now, making it at home feels like a little nod to that time—simple enough for a weeknight, yet special enough to gather around and savor.
The best part is, Shish Tawook is surprisingly easy to recreate at home. With just a handful of pantry spices and a simple marinade, you can have a meal on the table that tastes every bit as flavorful and satisfying as the restaurant version—perfect for busy weeknights or casual get-togethers.
Middle Eastern Chicken Skewers/ Shish Tawook
Ingredients
- 2 pounds boneless chicken breast or thighs, cut into 2-inch cubes
- ¼ cup full-fat yogurt
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tomato paste, optional
- 2 teaspoons paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon red chili powder
- ¼ teaspoon allspice powder
- ¼ teaspoon ground black pepper
Instructions
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Combine all ingredients except chicken together in a bowl and mix well. Add chicken and mix well. Refrigerate for at least 4 hours (overnight is best).
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Thread chicken onto skewers. Set aside.
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Heat a lightly oiled pan over medium heat. Cook chicken until done, about 5 to 8 minutes on each side. Skewers can be broiled in the oven as well (middle rack, about 5 minutes on each side).
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