Shish Tawook (Garlic Lemon Chicken Skewers)
Why this recipe works
- Yoghurt-based marinade: Greek yoghurt, lemon and garlic coat the chicken well, helping it stay tender while adding the tangy flavour associated with shish tawook.
- Bright, savoury flavour: Lemon zest, lemon juice, cumin and paprika build flavour without making the marinade heavy or overly spicy.
- Low-effort cooking: Most of the time is hands-off marinating, while the skewers cook quickly over a hot grill.
Get the most out of this recipe
Timing notes
- Marinate for flavour: The chicken needs at least 45 minutes in the marinade, but can sit for up to 12 hours for a deeper garlic-lemon flavour.
- Mostly hands-off: Active preparation is brief; the longer time commitment comes from chilling the chicken before grilling.
- Serve hot: The skewers are best served straight from the grill while the chicken is juicy and the edges are lightly charred.
Ingredient notes
- Chicken breast: Cut the chicken into even bite-sized pieces so the skewers cook at the same rate and stay tender.
- Paprika choice: Sweet paprika keeps the flavour rounded and mild; smoked paprika gives the skewers a deeper grilled character.
- Finish with lemon: Lemon wedges at the table let each serving be brightened after grilling, which balances the smoky, savoury marinade.
Common mistakes
- Avoid thick marinade clumps: Leave a thin coating on the chicken, but remove heavy clumps of yoghurt marinade so they do not scorch on the grill.
- Leave space on the skewers: Thread the chicken and pepper with small gaps between pieces so heat can circulate and the chicken cooks evenly.
- Watch the chicken breast: Chicken breast cooks quickly on skewers; turn regularly and remove once piping hot throughout with no pink in the centre.
Serving ideas
- Serve with flatbreads or rice: Warm flatbreads, rice pilaf, tabbouleh or a crisp chopped salad all work well with the lemony grilled chicken.
- Add a garlic sauce: Toum, garlic yoghurt or tahini sauce makes a good pairing if you want a richer plate.
- Keep the finish fresh: Chopped parsley and lemon wedges add colour and freshness without competing with the marinade.
Equipment you'll need
Ingredients
Instructions
- In a large bowl, mix the greek yogurt with the garlic (finely grated), the zest and juice of 1 lemon, ground cumin, sweet paprika, fine sea salt, and extra virgin olive oil. Stir until smooth and well combined.
- Cut the chicken breast into bite-sized chunks and add to the marinade, turning to coat thoroughly. Cover and refrigerate for 45 minutes (or up to 12 hours for deeper flavour).
- Cut the red pepper into chunky squares. Thread the marinated chicken and red pepper onto skewers, leaving a little space between pieces so they cook evenly.
- Preheat the grill to medium-high and lightly oil the grates with a little extra virgin olive oil on a folded piece of kitchen paper held with tongs. Grill the skewers for 10 to 12 minutes, turning every couple of minutes, until lightly charred and the chicken is cooked through.
- Finely chop the fresh parsley and cut the remaining lemon into wedges. Serve the skewers hot, scattered with parsley, with lemon wedges on the side for squeezing.
Recipe notes
Tips
- If using wooden skewers, soak them in water for 30 minutes so they do not scorch on the grill.
- Do not wipe off all the marinade; a thin coating helps keep the chicken juicy, but scrape off any thick clumps so it does not burn.
- For food safety, make sure the chicken is piping hot all the way through with no pink in the centre before serving.
Substitutions
- Replace Greek yogurt with yogurt for a slightly looser marinade; add 1 extra tsp fine sea salt to keep the seasoning balanced.
- Replace sweet paprika with smoked paprika for a smokier finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a hot grill or in a 200°C (390°F) oven until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Milk
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