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Syrian shish tawook, irregular pieces of grilled chicken on skewers with charred peppers, lemon, parsley, and garlic sauce on a simple platter, soft natural daylight.

Syrian Shish Tawook (Garlic-Lemon Chicken Skewers)

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Tender Syrian chicken skewers marinated with yogurt, garlic, lemon, and warm spices.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Syrian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken marinade
  • 2 lb boneless chicken thighs cut into 1 1/2-inch pieces
  • 1 cup plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 6 cloves garlic finely grated
  • 2 tbsp neutral oil
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground allspice
  • 1 1/2 tsp fine salt
  • 1/2 tsp black pepper
For serving
  • 2 medium red bell peppers cut into large pieces
  • 1 large lemon cut into wedges
  • 1/4 cup fresh parsley chopped
  • 6 small flatbreads to serve

Equipment

  • Mixing bowl
  • Metal or soaked wooden skewers
  • Grill or grill pan
  • Instant-read thermometer
  • Tongs

Method
 

Marinate the chicken:
  1. Whisk the yogurt, lemon juice, garlic, oil, paprika, cumin, coriander, allspice, salt, and pepper in a large bowl.
  2. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 2 hours or up to 24 hours.
  3. Thread the chicken and pepper pieces onto skewers, leaving a little space between each piece.
Grill and serve:
  1. Heat a grill or grill pan over medium-high heat. Oil the grates lightly.
  2. Grill the skewers for 12 to 15 minutes, turning every few minutes, until browned and the chicken reaches 165°F (74°C) in the thickest piece.
  3. Rest for 5 minutes. Scatter with parsley and serve with lemon wedges, flatbread, and garlic sauce or yogurt.

Nutrition

Calories: 560kcalCarbohydrates: 45gProtein: 43gFat: 23gSaturated Fat: 7gCholesterol: 155mgSodium: 1080mgFiber: 4gSugar: 8g

Notes

  • Chicken thighs stay juicier than breast meat on a hot grill.
  • If using a grill pan, cook in batches so the marinade can brown instead of releasing too much liquid.