Shish Tawook Chicken
SHISH TAWOOK CHICKEN is a medium Middle Eastern recipe that serves 4. 520 calories per serving. Recipe by The Golden Balance on YouTube.
Prep: 1 hr 10 min | Cook: 35 min | Total: 2 hrs
Cost: $27.72 total, $6.93 per serving
Ingredients
- 1.5 lb Boneless Skinless Chicken Thighs (cut into 1‑inch cubes)
- 1 cup Plain Yogurt (full‑fat, for tenderness)
- 4 cloves Garlic (minced)
- 0.5 tsp Cayenne Pepper
- 1 tsp Paprika
- 0.25 tsp Ground Cinnamon
- 0.25 tsp Ground Turmeric
- 1 tsp Dried Oregano
- 2 tbsp Ketchup (or substitute with tomato paste (1 tbsp))
- 1 tbsp White Vinegar
- 2 tbsp Lemon Juice (freshly squeezed)
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tbsp Olive Oil (for brushing skewers)
- 8 Wooden Skewers (soaked in water 10 min)
- 1 cup Basmati Rice (uncooked)
- 0.25 tsp Turmeric (for rice)
- 2 cups Romaine Lettuce (shredded)
- 1 Tomato (medium, diced)
- 0.5 Cucumber (sliced)
- 2 tbsp Fresh Cilantro (chopped (or parsley))
- 0.5 cup Greek Yogurt (for sauce)
- 2 tbsp Mayonnaise
- 1 clove Garlic (for sauce) (minced)
- 1 tsp Lemon Juice (for sauce) (fresh)
- pinch Salt (for sauce)
Instructions
Make the Yogurt Marinade
In a mixing bowl whisk together the plain yogurt, minced garlic, cayenne pepper, paprika, cinnamon, turmeric, dried oregano, ketchup, white vinegar, lemon juice, salt, and black pepper until smooth.
Time: PT10M
Marinate the Chicken
Add the cubed chicken thighs to the bowl (or a zip‑top bag), toss to coat evenly, then cover and refrigerate for at least 30 minutes, up to 24 hours for deeper flavor.
Time: PT30M
Preheat the Oven
Preheat the oven to 425°F (220°C).
Time: PT10M
Temperature: 425°F
Soak Skewers
Place wooden skewers in a bowl of water and let them soak for at least 5 minutes to prevent burning.
Time: PT5M
Thread the Chicken
Remove the chicken from the fridge, pat lightly dry, and thread the pieces onto the soaked skewers, leaving a little space between each cube.
Time: PT5M
Bake the Skewers
Arrange the skewers on a parchment‑lined baking sheet and bake for 20 minutes, turning once halfway through, until the chicken is golden and reaches an internal temperature of 165°F (74°C).
Time: PT20M
Temperature: 425°F
Cook the Yellow Rice
Rinse 1 cup basmati rice until water runs clear. In a saucepan combine rice, 1¾ cups water, a pinch of salt, and ¼ tsp turmeric. Bring to a boil, then reduce to low, cover, and simmer for 12‑15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork.
Time: PT15M
Prepare the Fresh Salad
In a bowl combine shredded lettuce, diced tomato, and sliced cucumber. Toss lightly with a drizzle of olive oil and a pinch of salt if desired.
Time: PT5M
Make the Garlic Yogurt Sauce
Mix together ½ cup Greek yogurt, 2 tbsp mayonnaise, 1 minced garlic clove, 1 tsp fresh lemon juice, and a pinch of salt until smooth.
Time: PT5M
Plate and Garnish
Divide the yellow rice among plates, top with a mound of salad, place two chicken skewers on each plate, drizzle with the garlic yogurt sauce, and finish with chopped cilantro or parsley.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: High Protein, Gluten-Free, Nut-Free
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Chicken Breast, Turkey Thigh
- Instead of Plain Yogurt: Kefir, Buttermilk
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Cayenne Pepper: Chili flakes
- Instead of Paprika: Smoked paprika
- Instead of Ground Cinnamon: Allspice
- Instead of Ground Turmeric: Curry powder (1/2 tsp)
- Instead of Dried Oregano: Dried thyme
- Instead of Ketchup: Tomato paste
- Instead of White Vinegar: Apple cider vinegar
- Instead of Lemon Juice: Lime juice
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil
- Instead of Wooden Skewers: Metal skewers
- Instead of Basmati Rice: Jasmine rice
- Instead of Romaine Lettuce: Mixed greens
- Instead of Tomato: Cherry tomatoes, halved
- Instead of Cucumber: Zucchini
- Instead of Fresh Cilantro: Parsley, Mint
- Instead of Greek Yogurt (for sauce): Regular yogurt
- Instead of Mayonnaise: Greek yogurt (extra)
- Instead of Garlic (for sauce): Garlic powder (1/4 tsp)
- Instead of Lemon Juice (for sauce): Lime juice
Equipment Needed
- Mixing Bowl
- Whisk
- Zip‑Top Bag or Plastic Bowl
- Cutting Board
- Chef’s Knife
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Wooden Skewers
- Saucepan
- Fork (for fluffing rice) (optional)
- Serving Platter (optional)
- Small Spoon (optional)
Critical Steps — Do Not Skip
- Marinating the chicken for at least 30 minutes
- Baking at a high temperature (425°F) to keep the chicken juicy
- Ensuring the internal temperature reaches 165°F
Chef Tips from the Video
- Full‑fat yogurt creates a richer, more tender chicken than low‑fat varieties.
- Let the baked chicken rest for 5 minutes before serving to retain juices.
- For extra smoky flavor, finish the skewers on a hot grill for 2‑3 minutes after baking.
Troubleshooting
Chicken turns out dry.
Do not overbake; check internal temperature at 165°F and remove from oven immediately. Marinating longer helps retain moisture.
Rice is mushy.
Use the correct water‑to‑rice ratio (1¾ cups water per cup rice) and avoid lifting the lid while cooking.
Sauce is too thin.
Add a little more Greek yogurt or reduce the lemon juice; chill the sauce to thicken.
Storage
Refrigerator: Store cooked chicken, rice, and sauce in airtight containers for up to 3 days.
Freezer: Chicken skewers freeze well for up to 2 months; thaw before reheating.
Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance; keep refrigerated.
- Cook the yellow rice a day ahead and reheat gently with a splash of water.
- The garlic yogurt sauce can be prepared ahead and stored in the fridge for 2 days.
Frequently Asked Questions
What is the cultural significance and history of Shish Tawook in Middle Eastern cuisine?
Shish Tawook originated in the Levant as a street‑food favorite, where marinated chicken pieces are grilled on skewers over charcoal. It reflects the region’s love for aromatic spices, yogurt marinades, and communal eating, often served at gatherings, picnics, and festive occasions.
What are the traditional regional variations of Shish Tawook in Levantine cuisine?
In Lebanon and Syria, the chicken is often marinated with yogurt, lemon, and sumac, while in Turkey a similar dish called "Şiş Tavuk" may include paprika and olive oil. Some regions add pomegranate molasses or serve the skewers with flatbread instead of rice.
How is Shish Tawook traditionally served in Middle Eastern households?
Traditionally, the hot skewers are placed on a platter with fluffy rice or bulgur, accompanied by fresh salad (tomato, cucumber, parsley), pickles, and a garlic‑yogurt sauce called “toumaia”. It is eaten with the hands or with flatbread.
During which celebrations or occasions is Shish Tawook commonly prepared in Middle Eastern culture?
Shish Tawook is a staple at family gatherings, Ramadan iftars, Eid celebrations, and outdoor barbecues. Its quick cooking time makes it ideal for weekend meals and festive brunches.
How does Shish Tawook fit into the broader Middle Eastern cuisine tradition?
The dish exemplifies the Middle Eastern emphasis on marinated grilled meats, the use of yogurt to tenderize, and the balance of protein with fresh vegetables and aromatic rice, showcasing the region’s harmonious flavor profile.
What are the authentic traditional ingredients for Shish Tawook versus acceptable substitutes?
Authentic ingredients include boneless chicken thighs, plain yogurt, garlic, lemon juice, sumac or paprika, and olive oil. Acceptable substitutes are chicken breast (less juicy), Greek yogurt for thicker texture, and chili flakes for heat.
What other Middle Eastern dishes pair well with Shish Tawook?
Shish Tawook pairs beautifully with hummus, baba ganoush, tabbouleh, fattoush salad, and warm pita bread. A side of grilled vegetables or a lentil soup also complements the meal.
What makes Shish Tawook special or unique in Middle Eastern cuisine?
The yogurt‑based marinade tenderizes the chicken while imparting a tangy flavor, and the quick high‑heat cooking creates a caramelized exterior without drying the meat—an elegant balance of texture and taste.
What are the most common mistakes to avoid when making Shish Tawook at home?
Common errors include over‑marinating (which can make the texture mushy), overcooking the chicken, using too much oil that prevents browning, and not pre‑soaking wooden skewers, which can cause them to burn.
Why does this Shish Tawook recipe use a yogurt marinade instead of a simple oil‑spice rub?
Yogurt contains lactic acid that gently breaks down muscle fibers, keeping the chicken moist and tender, while also adding a subtle tang that balances the spices—something oil alone cannot achieve.
Can I make Shish Tawook ahead of time and how should I store it?
Yes, marinate the chicken up to 24 hours ahead and keep it refrigerated. After baking, store the cooked skewers in an airtight container in the fridge for up to 3 days, reheating gently in the oven or microwave.
What does the YouTube channel The Golden Balance specialize in?
The Golden Balance focuses on wholesome, balanced meals that blend global flavors with nutrition‑focused tips. The channel emphasizes easy‑to‑follow tutorials, portion control, and mindful cooking for busy home cooks.
How does the YouTube channel The Golden Balance's approach to Middle Eastern cooking differ from other cooking channels?
The Golden Balance combines traditional Middle Eastern techniques—like yogurt marinades and spice layering—with modern health‑centric adjustments, such as using lean chicken thighs and offering detailed nutritional breakdowns, which sets it apart from channels that focus solely on indulgent or authentic recreation.
Last updated: September 2, 2026
