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Restaurants›Albaraka Mediterranean Market and Grill›Shish Tawook Recipe

Shish Tawook Recipe

Name: Albaraka Mediterranean Market and Grills Shish Tawook Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken breast; 1 cup plain full-fat yogurt; 3 tbsp fresh lemon juice; 2 tbsp olive oil; 4 count garlic cloves, minced; 1 count tomato, peeled and grated (or 1/3 cup tomato purée); 0.5 count red bell pepper, grated or very finely minced; 1 tbsp plain white vinegar; 1 tsp paprika (sweet or smoked); 0.5 tsp ground cumin; 0.5 tsp sumac (optional); 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp hot paprika or Aleppo pepper (optional); 8 count wooden or metal skewers (if wooden, soaked); 1 tbsp olive oil for grill/griddle; 4 count lemon wedges for serving; 2 tbsp fresh parsley, chopped (for garnish); 4 count pita bread or lavash; 0.5 cup toum (garlic sauce) or garlic yogurt sauce; 1 cup sliced tomatoes & cucumbers

Inspired by Albaraka Mediterranean Market and Grill

Time2h 30m

Serves4

Popular middle-eastern dish Shish Tawook is a grilled chicken skewer marinated in a fresh vegetable marinade.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken breast

1 cup plain full-fat yogurt

3 tbsp fresh lemon juice

2 tbsp olive oil

4 count Garlic cloves, minced

1 count tomato, peeled and grated (or 1/3 cup tomato purée)

1/2 count red bell pepper, grated or very finely minced

1 tbsp plain white vinegar

1 tsp paprika (sweet or smoked)

1/2 tsp Ground cumin

1/2 tsp sumac (optional)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp hot paprika or Aleppo pepper (optional)

Skewering & Grilling

8 count wooden or metal skewers (if wooden, soaked)

1 tbsp olive oil for grill/griddle

4 count lemon wedges for serving

2 tbsp Fresh parsley, chopped (for garnish)

Optional Accompaniments

4 count pita bread or lavash

1/2 cup toum (garlic sauce) or garlic yogurt sauce

1 cup sliced tomatoes & cucumbers

Method

Marinade & Chicken

Prepare chicken

Trim excess fat from chicken breasts and cut into 1 to 1 1/4-inch cubes so they cook evenly. Aim for uniform pieces.

Prepare fresh tomato and pepper

Peel the tomato by scoring an X, blanching in boiling water 15–30 seconds, plunging into ice water, then peeling. Grate or finely purée the peeled tomato. Finely grate or mince the red bell pepper until it becomes almost saucy; this adds moisture and brightness to the marinade.

Make marinade

In a medium bowl combine yogurt, lemon juice, olive oil, minced garlic, grated tomato, grated red pepper, vinegar, paprika, ground cumin, sumac (if using), salt, black pepper, and hot paprika/Aleppo pepper (if using). Whisk until well combined.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat thoroughly. Press marinade into the chicken so each piece is well coated. Cover and refrigerate at least 2 hours, preferably 6–8 hours. For best flavor and tenderness, marinate up to overnight (12 hours).

Skewering & Grilling

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent burning.

Preheat grill or grill pan

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy grill pan or cast-iron skillet over medium-high heat. Oil the grates or pan lightly with olive oil to prevent sticking.

Thread chicken onto skewers

Remove chicken from the marinade and let excess drip off (do not wipe off all marinade). Thread 3–4 pieces of chicken per skewer depending on size, leaving a small gap between pieces for even heat circulation. Avoid packing too tightly.

Grill the skewers

Place skewers on the preheated grill or grill pan. Grill for 3–4 minutes per side, turning every 3–4 minutes until all sides are nicely charred and internal temperature reaches 165°F (74°C). Total cooking time will be about 10–12 minutes depending on piece size and heat. Baste once with a tablespoon of olive oil or reserved marinade (do not use leftover raw marinade unless brought to a boil) during cooking if desired for extra moisture.

Rest

Transfer cooked skewers to a plate, cover loosely with foil, and let rest for 5 minutes to allow juices to redistribute.

Finish and serve

Sprinkle chopped parsley over the skewers and serve with lemon wedges. Accompany with pita, garlic sauce or toum, and sliced tomatoes and cucumbers if using.

Optional Accompaniments

Warm pita

Warm pita or lavash on the grill for 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel until serving.

Serve sauces and vegetables

Arrange garlic sauce/toum, sliced tomatoes and cucumbers, and warmed pita on a platter. Offer lemon wedges for squeezing over the chicken.