Chicken Tawook Recipe (Shish Tawook) at Home
Last updated: 27 September 2026.
Chicken tawook, also called shish tawook, is a Levantine dish of marinated chicken cubes grilled on skewers. It is tangy with lemon, fragrant with garlic, and incredibly juicy thanks to a yoghurt marinade. Tawuk appears on AlBaik’s menu too, and it is one of the most popular grilled chicken dishes across the Gulf. It is also a lighter alternative to fried chicken.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 20 min + 4 h marinade | 15 min | 4 | Easy |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
Tawook vs chicken tikka
Pakistani cooks will notice tawook looks a lot like chicken tikka. Both use yoghurt marinades and are grilled on skewers, but the flavours are different. Tikka is spiced with red chilli, garam masala and often coloured red or orange. Tawook is milder and brighter: lemon, garlic, a little tomato paste, paprika and sometimes oregano or thyme. It is served with garlic sauce and bread rather than chutney and naan.
Ingredients
For the marinade
- 800 g boneless chicken breast or thigh, cut into 3 cm cubes
- 1/2 cup thick plain yoghurt
- 3 tbsp lemon juice
- 3 tbsp olive or neutral oil
- 5 garlic cloves, grated
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano or thyme
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
To serve
- Wooden or metal skewers (soak wooden ones in water for 30 minutes)
- Garlic sauce
- Arabic bread or pita
- Pickles, tomatoes, onions and parsley
- Fries or rice
Method
- Whisk all the marinade ingredients together.
- Add the chicken, mix well, cover and refrigerate for 4 hours to overnight.
- Thread the chicken onto skewers, leaving small gaps between pieces so they cook evenly.
- Grill or BBQ: cook over medium-high heat for 10 to 12 minutes, turning every few minutes, until charred and cooked through.
- Oven: place skewers on a rack over a tray and cook at 230°C for 15 to 18 minutes, turning once, then grill 2 to 3 minutes to char.
- Pan: cook the cubes (without skewers) in a hot, lightly oiled pan for 8 to 10 minutes, turning until browned.
- Check the largest piece reaches 75°C inside.
- Rest for 5 minutes, then serve with garlic sauce and bread.
Why this recipe works
- Yoghurt and lemon tenderise the chicken.
- Tomato paste adds colour and helps charring.
- Leaving gaps on skewers lets heat reach all sides.
- Resting keeps the juices inside.
Tips for the best result
- Thigh meat is juicier; breast is leaner. Both work.
- Don’t marinate breast longer than 24 hours; it can turn soft.
- Brush with a little oil before grilling to prevent sticking.
- Serve immediately; tawook dries out if kept warm for long.
Variations
- Spicy: add red chilli flakes or a spoon of chilli paste.
- Tawook wrap: roll the chicken in bread with garlic sauce, pickles and fries.
- Tawook rice plate: serve over rice with salad, hummus and garlic sauce.
- With vegetables: alternate chicken with peppers, onions and tomatoes on skewers.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Dry chicken | Overcooked or breast marinated too briefly | Use thighs and a thermometer |
| Sticks to the grill | Grill not hot or not oiled | Preheat and oil the grill |
| No char | Heat too low | Finish under a hot grill or on a very hot pan |
Storage and reheating
Keep cooked tawook in the fridge for up to 3 days. Reheat gently in a pan or oven. Raw marinated chicken can be frozen for up to 2 months; thaw in the fridge before cooking.
What to serve it with
Garlic sauce, hummus, bread, pickles, fries or rice, and salad.
Tawook for BBQ nights
Tawook is perfect for Pakistani BBQ gatherings, especially in winter. Marinate the chicken the night before, thread skewers in the afternoon and grill them over charcoal alongside seekh kebabs and tikka. The lemony, garlicky flavour gives guests something different from the usual spicy BBQ, and it is popular with children because it isn’t very hot.
Complete tawook platter
| Component | Suggestion |
|---|---|
| Main | 2 skewers of tawook per person |
| Sauce | Garlic sauce and tahini sauce |
| Bread | Warm pita or Arabic bread |
| Salad | Tomato, cucumber, onion, parsley and lemon |
| Side | Fries, rice or roasted potatoes |
| Pickles | Pickled cucumbers and turnips |
Nutrition
Because it is grilled rather than fried, tawook is one of the lighter options on a Middle Eastern menu. Chicken breast is lean and high in protein. Keep sauces moderate and fill half your plate with salad for a balanced meal. Read more about healthier orders.
Name and origin
“Shish” means skewer and “tawook” comes from a word for chicken. The dish is especially associated with Lebanon, Syria and Turkey, and is now popular across the Gulf, including Saudi Arabia.
Make-ahead tip
Marinated chicken freezes well. Pack portions in freezer bags with the marinade, flatten them so they thaw quickly, and you will have tawook ready for busy weeknights.
Grilling over charcoal
- Light the charcoal 30 to 40 minutes before cooking so it is covered in white ash.
- Push coals to one side to create a hot zone and a cooler zone.
- Char the skewers over the hot zone, then move to the cooler side to finish.
- Keep a spray bottle of water nearby for flare-ups.
Charcoal gives tawook a smoky flavour that is hard to beat, but a very hot pan or oven grill is a good alternative in flats without outdoor space.
Portion guide
Allow about 200 g of raw chicken per adult as a main dish, which is roughly two skewers.
Children usually eat about half an adult portion.
Frequently asked questions
What is chicken tawook?
Marinated chicken cubes grilled on skewers, popular in Lebanon and across the Middle East.
How long should I marinate tawook?
At least 4 hours; overnight is best.
Can I make tawook in the oven?
Yes, at 230°C for 15 to 18 minutes, then grill briefly to char.
What is served with tawook?
Garlic sauce, bread, pickles, salad, and fries or rice.