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