Middle Eastern & North African · Lunch · Dinner
Shish Tawook
شيش طاووق
Juicy chunks of chicken breast soaked in a tangy garlic, lemon and yogurt marinade, threaded with peppers and onion and grilled until lightly charred. A lean, protein-packed Levantine favourite that is easy to make at home.
- Prep
- 145 min
- Cook
- 15 min
- Total
- 160 min
- Serves
- 4
Calories come from: Carbs 15% · Fat 26% · Protein 59%
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Ingredients
For 4 servings- 700 g (about 3 medium breasts)Boneless skinless chicken breast
- 1/2 cup120 gPlain nonfat Greek yogurt
- 3 tbsp45 gLemon juice
- 1 tspLemon zest
- 5 cloves15 gGarlic, crushed
- 1 tbsp16 gTomato paste
- 1 tbsp14 gOlive oil
- 1 tspPaprika
- 1/2 tspGround cumin
- 1/4 tspGround allspice
- 1/2 tspDried oregano
- 1 tsp6 gSalt
- 1/2 tspBlack pepper
- 1 large160 gRed bell pepper
- 1 medium120 gGreen bell pepper
- 1 medium110 gRed onion
- 2 tbsp5 gFresh parsley, chopped (optional)
Steps
- 1
In a large bowl, whisk the yogurt, lemon juice, lemon zest, garlic, tomato paste, 2 tsp of the olive oil, paprika, cumin, allspice, oregano, salt and black pepper.
- 2
Cut the chicken into 3 cm cubes and stir them into the marinade until well coated.
- 3
Cover and refrigerate for at least 2 hours (or up to overnight).
- 4
If using wooden skewers, soak them in water for 30 minutes while the chicken marinates.
- 5
Cut the red and green peppers and the onion into 3 cm pieces.
- 6
Thread the chicken onto skewers, alternating with pieces of pepper and onion; discard leftover marinade.
- 7
Preheat a grill, grill pan or oven broiler to medium-high and brush the grates with the remaining 1 tsp olive oil.
- 8
Grill the skewers for 12–15 minutes, turning every few minutes, until lightly charred and the chicken reaches 74 °C / 165 °F inside.
- 9
Rest the skewers for 3 minutes, then sprinkle with parsley if using and serve.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken thighs instead of breast for juicier skewers that are more forgiving on the grill.
- For a dairy-free version, replace the Greek yogurt with a plain unsweetened coconut or soy yogurt labelled dairy-free.
- Swap the bell peppers and onion for long green peppers and tomato wedges grilled on separate skewers, as in the photo.
- If you don't have allspice, use a pinch of ground cinnamon with a little extra cumin.
Storage
Refrigerate leftover chicken and vegetables in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Cooked skewers can be frozen for up to 2 months, though the peppers and onion will turn softer once thawed.
Make ahead
Mix the marinade and coat the chicken up to the night before, keeping it covered in the fridge. You can also chop the vegetables a day ahead and refrigerate them separately, then thread and grill just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (328 g) | Per 100 g | |
|---|---|---|
| Calories | 303 kcal | 92 kcal |
| Protein | 44 g | 13.4 g |
| Carbohydrates | 11.2 g | 3.4 g |
| of which sugars | 5.9 g | 1.8 g |
| Fiber | 2.7 g | 0.8 g |
| Fat | 8.6 g | 2.6 g |
| of which saturated | 1.6 g | 0.5 g |
| Sodium | 679 mg | 207 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
