Shish Tawook (chicken Kabob) Recipe

Prepare and marinate chicken

Trim fat from the chicken breasts and cut into 1 to 1 1/4-inch cubes (about 8-10 pieces per breast). Place the pieces in a bowl.

In a separate bowl, whisk together yogurt, lemon juice, olive oil, minced garlic, paprika, cumin, coriander, salt, pepper, and sumac (if using) until smooth.

Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. Do not marinate more than 8 hours to avoid texture breakdown from the yogurt acidity.

Preheat grill and prepare skewers

If using wooden skewers, soak them in water for 30 minutes. Preheat a grill or grill pan to medium-high (around 400°F / 200°C). Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking.

Brush chicken lightly with olive oil. Season with a pinch of extra salt or sumac if desired.

Grill skewers 3–4 minutes per side, turning once or twice, until exterior is nicely charred and internal temperature reaches 165°F (74°C). Total cook time about 8–12 minutes depending on piece size and heat. Avoid overcooking to keep chicken tender.

Once cooked, remove from grill and let rest for 3 minutes on a cutting board. Squeeze lemon wedges over skewers before serving.

Make garlic emulsion

In a tall container suitable for an immersion blender (or in a food processor), add peeled garlic, lemon juice and salt. Pulse or blend briefly to break down the garlic.

Add the egg white (or aquafaba) and blend for 10–15 seconds until slightly frothy. With the blender running, very slowly drizzle in the chilled neutral oil in a thin steady stream to form a thick, mayonnaise-like emulsion. If mixture separates, add a teaspoon of cold water and blend to bring back together.

Taste and adjust salt and lemon. Refrigerate until serving. Note: If you prefer a simpler sauce, mix 1/2 cup mayonnaise with 1-2 minced garlic cloves and 1 tsp lemon juice as an alternative.

Arrange pickled cucumbers or pickled turnips on the serving plate. Sprinkle chopped parsley and a light dusting of sumac over the grilled chicken skewers for a bright finish.

Serve shish tawook hot with garlic sauce on the side, lemon wedges, and pickles. Enjoy with warmed pita or rice if desired.