Chicken Kabob (shish Tawook) Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and cut into 1 to 1¼-inch (2.5–3 cm) cubes. Aim for uniform pieces so they cook evenly; you should get about 18–22 pieces from 1.25 lb.

Make marinade

In a medium bowl, whisk together 1 cup Greek yogurt, 3 tablespoons lemon juice, 2 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon paprika, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon ground coriander (if using), 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and the optional drop of red food coloring and ½ teaspoon sumac. Mix until smooth and evenly colored.

Marinate

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably 4–8 hours. For best flavor and tenderness, marinate up to 24 hours. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.

Preheat grill or oven

If grilling: preheat to medium-high heat (about 425–450°F / 220–230°C). Oil the grates. If broiling or using a grill pan: preheat oven broiler and place a rack 6 inches from heat source; line a rimmed baking sheet with foil and lightly oil.

Thread skewers

Thread the marinated chicken cubes onto skewers, leaving a little space between pieces for even heat circulation. Optionally alternate with bell pepper and red onion pieces for color and flavor. Arrange skewers on a plate or sheet pan as you work.

Cook

Grill the skewers 10–12 minutes, turning every 3–4 minutes so all sides get charred and the chicken reaches an internal temperature of 165°F (74°C). If broiling, place on the prepared sheet and broil 8–10 minutes, turning once halfway, watching closely to avoid burning. If using a heavy skillet or grill pan, cook over medium-high heat, turning so all sides brown and internal temp reaches 165°F.

Finish & rest

Remove skewers from heat and let rest 3–5 minutes. This helps juices redistribute and keeps the chicken moist. Sprinkle a pinch of extra sumac or a squeeze of lemon over the top for brightness, and garnish with chopped parsley if desired.

While the chicken rests, whisk together ½ cup Greek yogurt, 1 grated garlic clove, 1 tablespoon lemon juice, 1 teaspoon olive oil, ¼ teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill until serving. Serve the sauce alongside the skewers for dipping.

Serve 2–3 skewers per person with lemon wedges, the optional garlic yogurt sauce, and a side of rice, pita, or salad. Leftover cooked chicken can be refrigerated for up to 3 days.