Shish Tawook (Marinated Chicken Skewers with Garlic Sauce)
Why this recipe works
- Layered savoury flavour: Yoghurt, lemon, garlic, paprika and cumin create a marinade that is tangy, aromatic and well balanced without needing a long soak.
- Short marination: The chicken only needs a brief marination before grilling, making the recipe practical for weeknight cooking.
- Garlic sauce contrast: The lemony garlic mayonnaise adds richness and sharpness alongside the smoky, charred chicken.
- Easy to serve: Skewers are simple to portion and work well with breads, salads, rice or mezze-style sides.
Get the most out of this recipe
Timing notes
- Keep the marination brief: A short room-temperature marination is enough for flavour. If the kitchen is very warm or you plan to marinate for longer, refrigerate the chicken.
- Rest before serving: Let the skewers rest briefly after grilling so the juices settle before spooning them back over the chicken.
Ingredient notes
- Use thighs for juiciness: Boneless, skinless chicken thighs are forgiving on a hot grill and stay tender as the edges char.
- Choose your paprika style: Sweet paprika keeps the marinade mild and rounded; smoked paprika gives a deeper, more barbecue-like flavour.
- Balance the lemon: Lemon brightens both the marinade and garlic sauce, but the yoghurt and mayonnaise keep the overall flavour rounded rather than sharp.
Texture tips
- Leave space on the skewers: Thread the chicken with a little room between pieces so the heat reaches all sides evenly.
- Turn frequently: Regular turning helps build light charring without leaving one side over the hottest part of the grill for too long.
Serving ideas
- Serve with flatbreads or rice: Flatbreads make the skewers easy to wrap, while rice turns them into a fuller dinner plate.
- Add fresh contrast: A crisp salad, herbs or pickles cut through the richness of the garlic sauce.
- Keep the sauce chilled: Serve the mayonnaise-based garlic sauce cold or cool on the side rather than warming it with the chicken.
Equipment you'll need
Ingredients
Instructions
- Cut the chicken into bite-size chunks. Finely grate 3 cloves of garlic and zest the lemon, then squeeze out the juice.
- In a mixing bowl, whisk together the greek yogurt, half the lemon juice, half the olive oil, sweet paprika, ground cumin, 1 tsp of the fine sea salt, and the black pepper. Add the chicken and turn well to coat.
- Cover and marinate for 20 minutes at room temperature while you prepare the grill and sauce. If your kitchen is very warm, marinate in the fridge instead.
- Make the garlic sauce: finely grate the remaining 2 cloves of garlic into the mayonnaise, then stir in the remaining lemon juice and a pinch of the fine sea salt. Set aside while you cook the chicken.
- Heat the grill to high and lightly oil the grates with the remaining olive oil. Thread the chicken onto skewers, leaving a little space between pieces so they cook evenly.
- Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until lightly charred and cooked through. The chicken should be opaque throughout and the juices should run clear.
- Rest the skewers for 3 minutes, then serve hot with the garlic sauce on the side. Spoon any resting juices over the chicken for extra flavour.
Recipe notes
Tips
- If using wooden skewers, soak them in water for 20 minutes so they do not scorch on the grill.
- For the best char without drying out, keep the grill hot and turn the skewers frequently rather than leaving them in one spot.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the chicken is cooked until piping hot throughout.
Substitutions
- Replace chicken thighs with chicken breast for a leaner skewer; reduce grilling time slightly to avoid drying out.
- Replace greek yogurt with whole-milk yogurt for a looser marinade; it will still tenderise well.
- Replace sweet paprika with smoked paprika for a deeper, smokier flavour.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat the chicken in a 200°C (390°F) oven for 8 to 10 minutes until piping hot; keep the mayonnaise-based garlic sauce chilled and do not reheat it.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Eggs Milk
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