Shish Tawook

Ingredients

Preparation

1. 1

   Prepare the chicken

   Trim the chicken, removing large pieces of fat and any cartilage. Cut the meat into even three- to four-centimetre cubes so they cook at the same rate.

2. 2

   Mix the dry seasonings

   In a large bowl, mix the paprika, cumin, ground coriander, Aleppo pepper, black pepper and salt. This helps distribute the spices more evenly through the marinade.

3. 3

   Prepare the marinade

   Add the yogurt, lemon juice, olive oil, garlic and tomato paste to the spices. Whisk until the marinade is smooth, even and orange in colour.

4. 4

   Coat the chicken

   Add the chicken cubes and mix thoroughly by hand or with a spatula until every piece is completely coated in marinade.

5. 5

   Marinate

   Cover the bowl and refrigerate for at least four hours, ideally eight to twelve hours. Avoid exceeding twenty-four hours because of the acidity of the marinade.

6. 6

   Prepare the skewers

   If using wooden skewers, soak them in water for at least thirty minutes. Metal skewers require no preparation.

7. 7

   Prepare the vegetables

   If using, cut the bell pepper into pieces similar in size to the chicken cubes and separate the onion wedges into layers. The vegetables should be able to cook in roughly the same time as the meat.

8. 8

   Assemble the skewers

   Thread the chicken onto the skewers without packing it too tightly. If desired, alternate with bell pepper and onion, leaving small gaps so heat can circulate.

9. 9

   Remove excess marinade

   Allow large excesses of marinade to drip away while leaving a thin coating on the chicken. A very thick coating may burn before the meat is fully cooked.

10. 10

    Preheat the grill

    Heat a barbecue, griddle or grill thoroughly. The cooking surface should be very hot before adding the skewers so the chicken sears immediately.

11. 11

    Lightly oil the grate

    Clean the grate, then lightly oil it using paper towel held with tongs. This thin coating reduces sticking without creating excessive flare-ups.

12. 12

    Sear the first side

    Place the skewers on the grill and cook without moving them for about three to four minutes. Good browning should develop before the first turn.

13. 13

    Turn the skewers

    Turn the skewers a quarter turn and continue cooking. Repeat gradually to brown several sides. Depending on the cube size, total cooking generally takes ten to fifteen minutes.

14. 14

    Control flare-ups

    If flare-ups occur from fat or marinade, temporarily move the skewers to a cooler area rather than allowing them to burn directly over the flames.

15. 15

    Check the temperature

    Check the thickest piece with a thermometer. The chicken should reach at least 74°C internally. Remove the skewers once this temperature is reached to preserve juiciness.

16. 16

    Develop charred edges

    For a more grilled flavour, hold the skewers over a very hot zone for a few additional seconds while watching constantly. Aim for small dark-brown areas without burning the marinade.

17. 17

    Rest the skewers

    Place the skewers on a platter and rest for five minutes, loosely covered. This allows the juices to redistribute through the meat.

18. 18

    Add the finishing touches

    Scatter with fresh parsley and serve with lemon wedges. Add only a few drops of lemon at the last moment so the marinade flavours are not overwhelmed.

19. 19

    Serve

    Serve immediately with pita bread, toum, hummus, fattoush, tabbouleh, rice or pickles. The chicken can remain on the skewers or be removed to fill sandwiches.

Tips & tricks

• Use boneless chicken thighs for juicier meat.
• If using chicken breast, cut the cubes slightly larger to reduce drying.
• Marinate for at least four hours, ideally eight to twelve hours.
• Avoid an excessively long marinade with lots of lemon, which can soften the meat surface too much.
• Cut the chicken into evenly sized cubes for consistent cooking.
• Do not pack the chicken too tightly on the skewers so heat can circulate.
• Preheat the grill thoroughly before adding the skewers.
• Lightly oil the grate to reduce sticking.
• Turn the skewers only after the first side has developed good colour.
• Cook to at least 74°C internally without unnecessarily overcooking.
• Rest the skewers for five minutes before serving.
• Serve with toum, pita bread, pickles and salad for a complete meal.

Variations

• Use only chicken breast for a leaner version.
• Add extra paprika for a deeper colour.
• Add cayenne or Aleppo pepper for a spicier version.
• Add a pinch of cinnamon or allspice.
• Cook the skewers over charcoal for a smoky note.
• Cook under the oven grill when a barbecue is unavailable.
• Alternate onion, pepper or tomato between the chicken pieces.
• Serve the chicken off the skewer in pita bread with toum and pickles.

Storage

Cooked Shish Tawook keeps for up to three days in the refrigerator in an airtight container. Reheat briefly in a frying pan, oven or under the grill so the meat does not dry out. Raw marinated chicken should be refrigerated and cooked within twenty-four hours. Marinated chicken can be frozen for up to two months in an airtight bag.

Nutrition facts(per serving)

What to serve with this recipe?

• Garlic toum
• Pita bread
• Fattoush
• Hummus

Frequently asked questions