Middle Eastern Shish Tawook

CREDITS

فاطمة داود

INGREDIENTS

1 kg chicken fillets (about 5 large pieces, cut into cubes)
2 tablespoons lemon juice
1 tablespoon crushed garlic and ginger
3 heaped tablespoons plain yogurt
3 tablespoons cooking oil
1 sachet tomato paste (±50g)
Pinch of salt (to taste)
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon red chili flakes
1 teaspoon white vinegar
1 teaspoon dried mixed herbs (za’atar or oregano)
1 teaspoon dhanajeeru (ground coriander and cumin mix)
½ teaspoon cinnamon powder
½ teaspoon sumac (optional – for Arabic flavour)

METHOD

1. Cut the chicken fillets into small cubes – about the size of a sugar cube.

2. In a large bowl, add the yogurt, lemon juice, crushed garlic and ginger, oil, tomato paste, salt, black pepper, paprika, red chili flakes, vinegar, mixed herbs, dhana Jeeru (Cumin), cinnamon, and sumac (if using).

3. Mix everything well with a spoon until it becomes a smooth reddish paste.

4. Add the chicken cubes into the bowl. Mix using a spoon or clean hands until every piece is fully coated.

5. Cover the bowl and leave in the fridge for at least 4 hours, or overnight for best flavour.


To cook the skewers:
6. Soak wooden skewers in water for 30 minutes to prevent them from burning.
7. Thread 4 to 5 pieces of chicken onto each skewer. Leave a small gap between each piece so they cook evenly.
8. Preheat your oven to 200°C.
9. Line a baking tray with foil or baking paper. If you have a metal rack, place it over the tray.
10. Arrange the skewers on the tray or rack.
11. Bake for 30 minutes, turning the skewers halfway through (after 15 minutes).
12. For a grilled finish, turn on the oven grill for the last 5 minutes to brown the tops slightly.

INFO & TIPS

Using yogurt helps make the chicken soft and juicy.

Tomato paste gives rich flavour and colour.

Keeping the oven at 200°C helps the chicken cook gently and stay moist.

Serve with chips, roti, pita bread, or salad.

A quick garlic sauce: mix mayonnaise, lemon juice, and a little garlic paste.

POSTED ON

08 Jun 2025

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