Middle Eastern flavors have long inspired my cooking. This chicken kebab has been a favorite since childhood. A simple, healthy yogurt marinade comes together quickly and keeps the chicken incredibly moist.
Ahhh, grilling season is here, and I’m updating one of my all-time summer favorites.
These Persian-style chicken kebabs, known as Shish Tawook, are simple but full of flavor. The marinade gets its creaminess and tang from labneh, a thick Arabic yogurt. If you can’t find labneh, plain Greek yogurt or regular plain yogurt works fine—just avoid flavored varieties like vanilla.
I love meat, but there’s something about cooking over an open flame and getting those charred edges that truly wins me over. Whether grilled over coals or cooked on a gas grill, the marinade keeps the chicken juicy and flavorful.
I once brought these to a 4th of July BBQ and they were devoured. Normally I grill directly over embers, but they turned out great even when someone else manned the grill. Guests kept asking for the recipe as they kept going back for more.
This version is easy to prepare and works well whether you finish the kebabs over charcoal, gas, or in the oven.
To start, blend the yogurt, garlic, lemon juice, tomato paste, ketchup, seasonings, and a little water until smooth. Taste and adjust seasoning to your preference, then pour the marinade over large pieces of chicken in a zip-top bag. For chicken breasts, slice vertically then cut horizontally into 4–5 large chunks. For thighs, cut each in half. Both breasts and thighs work well; thighs are more forgiving if slightly overcooked. Refrigerate for at least 2 hours, or overnight for more flavor.
When ready to cook, heat the grill to high. For gas grills, removing the grates so the meat cooks closer to the flame gives extra char. Thread the chicken onto large skewers and grill, turning frequently so the pieces cook evenly and don’t burn. Chicken breast needs about 12–15 minutes; thighs about 15–18 minutes. Cook until juices run clear. Grilled onions and tomatoes on separate skewers make a great accompaniment.
If you don’t have access to a grill, bake at 450°F (230°C) for about 15 minutes on a greased pan.
These kebabs consistently earn compliments and requests for the recipe. Serve with flatbread, a simple salad, or grilled vegetables for a satisfying summer meal.
Make-Over Monday…Shish Tawook
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken (thighs or breasts)
- 3 cloves garlic, minced
- 1/2 tbsp tomato paste
- 2 tbsp ketchup
- 1/4 cup labneh or plain yogurt
- 1/4 cup lemon juice
- 1/2 tsp salt, or to taste
- 1 tsp paprika
- 3 tbsp turmeric (for color)
Instructions
- Trim any excess fat or membranes from the chicken.
- Cut the chicken into large pieces—about 1/2 inch thick chunks. For breasts, slice vertically then cut across into 4–5 pieces. For thighs, cut each thigh in half.
- Blend the yogurt (or labneh), garlic, lemon juice, tomato paste, ketchup, salt, paprika, turmeric, and a little water until smooth. Pour the marinade into a zip-top bag with the chicken and shake to coat well.
- Marinate in the refrigerator for 2–3 hours, or up to 24 hours for deeper flavor.
- For grilling, thread chicken onto metal skewers and grill about 5 minutes per side, rotating frequently to avoid burning, until juices run clear (about 12–18 minutes depending on the cut). For oven cooking, preheat to 450°F and bake 10–15 minutes on a greased pan.
***Originally published July 14th, 2014***