Chicken breast cubes marinated in yogurt, garlic, and lemon, then grilled on skewers. An authentic Levantine dish, high in protein, GI 0, and does not spike blood sugar.
Shish Tawook is an authentic Levantine dish with Ottoman origins, its name being Turkish, combining two words: Shish (skewer) and Tawook (chicken). It spread through Lebanese, Syrian, and Jordanian cuisines, eventually becoming a staple on Gulf tables.
The secret to its tenderness lies in the marinade: yogurt contains a mild acid that breaks down the chicken breast fibers, keeping it moist after grilling, while garlic, lemon, paprika, and cinnamon add the distinctive Levantine flavor layers. The result is a high-protein, low-fat dish perfect for those monitoring their blood sugar or weight.
The Glycemic Index (GI) measures how quickly blood sugar rises after eating, and the Glycemic Load (GL) measures the magnitude of that rise per serving. Both readings together provide a complete picture.
Chicken breast is a protein that is virtually carbohydrate-free, giving it a glycemic value of zero and not raising blood sugar. An excellent choice for diabetics and those with insulin resistance.
The glycemic load is zero because the dish is virtually carbohydrate-free (only 4 grams from the marinade). There is a negligible impact on blood sugar levels after the meal.
In a large bowl, whisk together the yogurt, lemon juice, minced garlic, olive oil, tomato paste, paprika, cinnamon, salt, and pepper until well combined.
5 minutesAdd the chicken cubes to the marinade and toss to coat evenly.
3 minutesCover the bowl and refrigerate for at least 4 hours, or preferably overnight for more tender chicken.
4 hoursThread the marinated chicken cubes onto skewers, leaving a small space between each piece for even cooking.
5 minutesPreheat your grill (charcoal or indoor grill) to medium-high heat.
5 minutesGrill the skewers for 3-4 minutes per side, turning occasionally, until the surface is nicely browned.
8 minutesEnsure the internal temperature reaches 74°C (165°F) using a meat thermometer for food safety.
1 minuteServe the Shish Tawook hot with garlic sauce, bread, and grilled vegetables or a salad.
2 minutesHere are the top six common issues encountered when preparing Shish Tawook for the first time, with simple solutions. These solutions are based on common Levantine culinary experience.
Overcooking or exceeding the internal temperature of 74°C (165°F) significantly. Chicken breast is lean and dries out quickly. Stop cooking as soon as it reaches 74°C on a thermometer, and don't leave it on the heat "just in case." The yogurt marinade helps retain moisture, so don't shorten the marinating time at its expense.
The grill wasn't hot enough, or the cubes are too wet from excess marinade. Pat the cubes dry before skewering and ensure the grill is preheated to medium-high heat before placing the skewers. The yogurt and paprika in the marinade will create a beautiful golden color when they hit sufficient heat.
The cubes are too large, or the heat is too high. Cut the chicken breast into uniform 3 cm cubes and grill over medium-high heat, not scorching high, to ensure the inside cooks before the outside burns. Always check the internal temperature of the largest cube to reach 74°C.
Insufficient marinating time. Four hours is the minimum, but marinating overnight yields the deepest flavor and most tender texture. Don't skip the marinating time; it's the secret to successful Shish Tawook.
The grill grates were cold or not oiled. Lightly oil the grill grates before preheating and don't move the skewers too early; let them develop a seared crust that releases on its own. Moving them prematurely can cause the meat to tear and stick.
They weren't soaked beforehand. Soak wooden skewers in cold water for at least 30 minutes before threading to prevent them from burning over direct charcoal heat. Alternatively, use metal skewers that can withstand direct heat without burning.
Cooked Chicken: 3-4 days in an airtight container, following USDA recommendations for cooked poultry leftovers.
Raw Marinated Chicken: Up to 2 days maximum in the refrigerator before grilling.
Freeze raw marinated chicken for up to 2 months; the marinade helps penetrate the meat during thawing. Cooked grilled chicken can be frozen for up to 3 months, but may lose some tenderness after thawing.
Marinating: Prepare the chicken cubes in the marinade the night before; store in the refrigerator, ready for grilling.
Skewering: Thread the skewers just before grilling for the best texture.
Garlic Sauce: Prepare up to a day in advance and store refrigerated.
Gently reheat grilled chicken in the oven at a low temperature or in a pan for 2 minutes per side. Avoid prolonged microwave use, as it can dry out the chicken. Do not leave cooked food at room temperature for more than 2 hours.
Note: The yogurt marinade is the soul of Shish Tawook and the secret to its tenderness, so any substitute chosen should aim to preserve this effect. The substitutions below are tested methods that maintain the dish's spirit and nutritional value, suitable for those seeking a dairy-free option or a different flavor profile.
| Original Ingredient | Tested Substitution | Ratio | Flavor Difference |
|---|---|---|---|
| Greek Yogurt | Plant-based yogurt (coconut or soy) | 1:1 | Dairy-free, milder acidity, chicken remains tender |
| Chicken Breast | Boneless, skinless chicken thighs | By weight | More tender and richer in fat, but slightly higher in calories |
| Paprika | Sweet red pepper powder | 1:1 | Similar red color, slightly higher heat |
| Lemon Juice | Apple Cider Vinegar | 1:2 | Deeper acidity, less refreshing flavor than lemon |
| Tomato Paste | 1 tbsp concentrated tomato sauce | 1:1 | Similar color and consistency, slightly sweeter |
Shish Tawook is versatile, suitable for individual meals or large gatherings. The constant rule when scaling is to maintain the yogurt-to-chicken ratio at approximately one-fifth of the chicken's weight, even as the total quantity increases, to ensure the marinade's tenderness.
| Number of Servings | Chicken Breast | Yogurt | Garlic | Lemon Juice |
|---|---|---|---|---|
| 2 (Individual x2) | 350 g | 1/4 cup | 2 cloves | 1.5 tbsp |
| 4 (Standard) | 700 g | 1/2 cup | 4 cloves | 3 tbsp |
| 8 (Large Family) | 1400 g | 1 cup | 8 cloves | 6 tbsp |
| 12 (Entertaining) | 2100 g | 1.5 cups | 12 cloves | 9 tbsp |
For large gatherings: Distribute cubes evenly on skewers for consistent cooking. Grill in batches if necessary rather than overcrowding the grill, as overcrowding steams rather than sears.
Chicken breast is pure protein with no carbs: Shish Tawook is one of the best dishes for diabetics and those watching their weight, as it provides long-lasting satiety without spiking blood sugar. For a balanced meal, serve it with a green salad or grilled vegetables instead of a large amount of bread.
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Cooking and preparation information is based on common Levantine culinary experience. Nutritional values are calculated from USDA databases. Chicken safety temperature (74°C / 165°F) and storage durations are based on USDA recommendations for cooked poultry.
In a large bowl, whisk together the yogurt, lemon juice, minced garlic, olive oil, tomato paste, paprika, cinnamon, salt, and pepper until well combined.
