Shish Tawook Recipe

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless) (cut into 1‑2‑inch cubes; thighs stay juicier than breast)
• 2 tbsp Olive Oil (extra‑virgin, adds flavor; use sparingly because it burns at high heat)
• 2 tbsp Neutral Oil (Vegetable or Canola) (prevents burning of olive oil during grilling)
• 1 tsp Salt (seasoning salt; can use kosher or sea salt)
• 1 tsp Dried Oregano (adds classic Mediterranean aroma)
• 0.5 tsp Citric Acid (provides lemon‑like tang without drying the meat)
• 1 tsp Onion Powder (adds depth of flavor)
• 1 tsp Garlic Powder (provides mellow garlic flavor)
• 0.5 tsp Black Pepper (freshly ground preferred)
• 0.5 tsp Crushed Chili Flakes (adjust for desired heat)
• 1 tbsp Harissa Paste (North African chili paste; adds smoky heat)
• 8 pieces Wooden Skewers (soak in water at least 30 min to prevent burning)

Instructions

1. Prepare the Chicken

   Rinse the chicken pieces under cold water, pat dry with paper towels, then cut into uniform 1‑2‑inch cubes.

   Time: PT7M

2. Mix the Marinade

   In a large mixing bowl combine olive oil, neutral oil, salt, oregano, citric acid, onion powder, garlic powder, black pepper, chili flakes, and harissa paste. Stir until a smooth paste forms.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken cubes to the bowl, toss to coat evenly, then cover and let rest at room temperature for 30 minutes (or refrigerate up to 2 hours).

   Time: PT30M

4. Soak the Skewers

   Place wooden skewers in a bowl of cold water and let soak for at least 30 minutes to prevent burning.

   Time: PT5M

5. Thread the Chicken

   Remove skewers from water, pat dry, and thread 3‑4 chicken pieces onto each skewer, leaving a small gap between pieces for even cooking.

   Time: PT5M

6. Preheat the Grill

   Heat a grill or grill pan over medium‑high heat until it reaches about 400°F (204°C). Lightly oil the grate with a paper‑towel‑dipped brush.

   Time: PT5M

   Temperature: 400°F

7. Grill the Skewers

   Place the skewers on the grill, cook for 5‑6 minutes per side, turning once, until the chicken is opaque and reaches an internal temperature of 165°F (74°C).

   Time: PT12M

   Temperature: 400°F

8. Rest and Serve

   Transfer the cooked skewers to a plate, let rest 3 minutes, then serve hot with a side of flatbread or salad.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Thighs (boneless, skinless): Chicken Breast (may be drier)
• Instead of Olive Oil: Canola Oil, Avocado Oil
• Instead of Neutral Oil (Vegetable or Canola): Sunflower Oil, Peanut Oil
• Instead of Salt: Seasoning Salt (e.g., Vita)
• Instead of Dried Oregano: Italian Seasoning
• Instead of Citric Acid: Lemon Juice (1 tbsp)
• Instead of Onion Powder: Finely minced fresh onion (½ tsp)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Black Pepper: White Pepper
• Instead of Crushed Chili Flakes: Paprika (for milder flavor)
• Instead of Harissa Paste: Sambal Oelek, Chili Garlic Sauce
• Instead of Wooden Skewers: Metal Skewers

Equipment Needed

• Cutting Board
• Sharp Chef’s Knife
• Large Mixing Bowl
• Measuring Spoons
• Wooden Skewers
• Grill or Grill Pan
• Tongs
• Food Thermometer (optional)
• Plate for Resting (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 30 minutes to develop flavor and tenderness
• Soak wooden skewers to avoid burning
• Grill until internal temperature reaches 165°F (74°C)

Chef Tips from the Video

• Use bone‑in thigh pieces for extra flavor if you don’t mind a little extra prep time.
• Pat the chicken dry before adding to the bowl; excess moisture dilutes the marinade.
• Finish with a squeeze of fresh lemon juice just before serving for a bright finish (optional).

Troubleshooting

Storage

Refrigerator: Store cooked skewers in an airtight container for up to 2 days.

Freezer: Raw marinated chicken (unskewered) can be frozen for up to 2 months; thaw before cooking.

Room temperature: Do not leave cooked chicken at room temperature longer than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor; keep refrigerated.
• Skewers can be pre‑soaked and stored in water in the fridge until ready to use.

Frequently Asked Questions