How to make shish tawook
Cut the chicken: Cut the chicken breasts into even-sized cubes. I recommend making them about about 1 inch (2.5cm) in size. As long as they are even in size, they will cook at the same speed. My shish tawook recipe is so easy, and you can try different cooking methods, too. Grill it, pan-fry it, bake it, or even broil it! Serve these skewers with a fresh salad like the popular Lebanese tabbouleh, pickled cucumbers recipe, French fries, and homemade hummus, and don’t forget to serve this shish tawook with the most incredible garlic toum ever! Trust me, you don’t want to miss out on this mouth-watering delight! Then, in a large bowl, mix the yogurt, lemon juice, vegetable oil, tomato paste, mustard, and minced garlic. Add all the spices and whisk well to remove any lumps. Marinate the chicken and chill: Place all the chicken cubes in the large bowl with the marinate. Toss to ensure all the pieces are completely coated. Then, cover the bowl and place it in the refrigerator for at least 4 hours (or overnight). The marinade will tenderize the chicken and infuse it with a lot of flavor.
Tips for making shish tawook
Cut chicken evenly: Cut the chicken into similar-sized pieces so it cooks evenly, reducing the risk of some pieces being undercooked or overcooked. Marinate the chicken: It’s best to marinate the chicken for at least 4 hours, preferably overnight. Marinating breaks down muscle fibers and connective tissue through enzymatic action, making the chicken more tender and flavorful. Use regular yogurt: Go for plain, full-fat yogurt instead of Greek yogurt. The higher water content in regular yogurt helps to retain moisture in the chicken during cooking, preventing it from becoming dry. Grill for best taste: Grilling adds a smoky flavor, which makes the chicken taste amazing and keeps it juicy. Cover after grilling: Covering helps keep the chicken moist. Traditionally, after grilling, the chicken is placed inside a pita bread pocket or wrapped with pita bread right away. Doing so keeps the chicken moist by trapping the steam and juices. Consider metal skewers: Metal skewers are a great option because they heat up better and cook the chicken more evenly. If you’re using bamboo skewers, soak them in water for 30-45 minutes to keep them from burning.
Skewer the marinated chicken: When you’re ready to cook, preheat the grill to 350ºF/175ºC. For the best restaurant flavor, opt for an outdoor grill or a regular BBQ over coals, giving that irresistible smoky flavor. Then, take the chicken out of the fridge and carefully thread a few pieces onto the skewers. I usually add 5-6, but you can add as many as you want, depending on the size of the pieces and how long your skewers are. To ensure the shish tawook is safe to eat, check it with a meat thermometer—the internal temperature should be 165ºF/75ºC when safe to eat. Alternatively, look for a golden-brown exterior with clear juices, and the chicken should feel firm yet tender to the touch.
