An authentic Levantine shish tawook · cubes of chicken breast marinated in yogurt, garlic, and lemon then grilled on skewers. High in protein, GI 14, does not raise blood sugar.
Shish tawook is an authentic Levantine dish with Ottoman origins, and its name is Turkish, combining two words: shish (the skewer) and tawook (the chicken). It spread through Lebanese, Syrian, and Jordanian kitchens, then became a fixture on Gulf tables.
The secret to its tenderness lies in the marinade: the yogurt contains a gentle acid that breaks down the fibres of the chicken breast so it stays tender after grilling, while the garlic, lemon, paprika, and cinnamon add the distinctive layers of Levantine flavour. The result is a high-protein, low-fat dish that suits anyone watching their blood sugar or weight.
Mix the yogurt, lemon juice, crushed garlic, olive oil, tomato paste, paprika, cinnamon, salt, and pepper in a large bowl until the marinade is well combined.
Add the chicken breast cubes and toss until they are completely coated in the marinade.
Cover the bowl and place it in the refrigerator to marinate for at least 4 hours; overnight is preferred for more tender chicken.
Thread the cubes onto skewers, leaving a small gap between them so the chicken cooks evenly.
Preheat the grill (charcoal or indoor grill) to medium-high heat.
Grill the skewers for three to four minutes per side, turning, until the surface is browned.
Confirm the internal temperature reaches 74°C (use a thermometer) for chicken safety.
Serve the shish tawook hot with garlic sauce, bread, and grilled vegetables or a salad.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Grilled Shish Tawook, and how to fix them:
It was grilled more than necessary, or the internal temperature went well past 74°C. Low-fat chicken breast dries out quickly, so stop grilling the moment it reaches 74°C on a thermometer, and do not leave it on the heat 'just in case'. The yogurt marinade helps retain moisture, so do not skip the required marinating time at its expense.
The grill was not heated enough, or the cubes are wet with excess marinade. Pat the cubes a little dry before threading, and wait until the grill is hot at medium-high before placing the skewers. The yogurt and paprika in the marinade give a beautiful golden colour once they meet sufficient heat.
The cubes are too large, or the heat is higher than needed. Cut the chicken breast into even 3 cm cubes, and grill over medium-high, not maximum, heat so the centre cooks before the surface burns. Always confirm 74°C is reached in the largest cube.
The marinating time was short. Four hours is the minimum, and marinating overnight gives the deepest flavour and most tender texture. The garlic, lemon, and paprika need time to penetrate the chicken. Do not cut the marinating short, as it is the secret of successful shish tawook.
The grate was cold or unoiled. Oil the grill grate with a little olive oil before heating, and do not move the skewers early; leave them until a grilled crust forms that releases on its own. If you move them too soon the meat tears and sticks.
They were not soaked before use. Soak wooden skewers in cold water for half an hour before threading so they do not ignite over the charcoal heat. Or use metal skewers, which withstand direct heat without burning.
Grilled chicken: three to four days in an airtight container, per USDA recommendations for cooked poultry leftovers. Raw marinated chicken: two days maximum in the refrigerator before grilling.
Raw marinated chicken can be frozen for up to two months, as the marinade penetrates the meat during thawing. Grilled chicken can be frozen for up to three months but loses some tenderness after thawing.
Marinating: prepare the cubes in the marinade the night before, kept in the refrigerator ready to grill. Threading: thread the skewers just before grilling for the best texture. Garlic sauce: make it a day ahead and keep it chilled.
Reheat the grilled chicken gently in the oven on low heat or in a pan for two minutes per side. Avoid long microwaving, as it dries out the chicken. Do not leave cooked food out of the refrigerator for more than two hours.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Greek yogurt | Plant-based yogurt from coconut or soy | same amount | Dairy-free, lighter acidity, the chicken stays tender |
| Chicken breast | Boneless, skinless chicken thighs | same weight | More tender and richer in fat, but slightly higher in calories |
| Paprika | Ground sweet red pepper | same amount | Similar red colour, slightly more heat |
| Lemon juice | Apple cider vinegar | half the amount | Deeper acidity, less refreshing flavour than lemon |
| Tomato paste | A spoon of concentrated tomato sauce | same amount | Similar colour and texture, slightly sweeter |
| Number of servings | Chicken breast | Yogurt | Garlic | Lemon |
|---|---|---|---|---|
| 2 (individual × 2) | 350 g | 0.25 cup | 2 cloves | 1.5 tbsp |
| 4 (base) | 700 g | 0.5 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 |
Chicken breast is pure protein with no carbohydrates: shish tawook is one of the best dishes for people with diabetes and those watching their weight, as it satisfies for a long time without raising blood sugar. To round out a balanced meal, serve it with a green salad or grilled vegetables instead of a lot of white bread.
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