Shish Tawook Grilled Chicken

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Serves 4 servings (8 kabobs)
Prep time

I made this today, and it was declared by one family member to be the best dinner ever! Hint: if one person eats the garlic sauce, everyone must eat the garlic sauce!

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  • 1/4 Cup
    lemon juice
  • 1/4 Cup
    vegetable oil
  • 3/4 Cups
    plain yogurt
  • 4
    cloves garlic, minced
  • 2 Teaspoons
    tomato paste
  • 1 1/2 Teaspoon
  • 1 Teaspoon
    dried oregano
  • 1/4 Teaspoon
    ground black pepper
  • 1/4 Teaspoon
    ground allspice
  • 1/4 Teaspoon
    ground cinnamon
  • 1/8 Teaspoon
    ground cardamom
  • 2 Pounds
    boneless skinless chicken breasts, cut into 2 inch pieces
  • 1
    onion, cut into large chunks
  • 1
    large green bell pepper, cut into large chunks
  • 1/2 Cup
  • 1 Cup
    plain low-fat yogurt
  • 3
    cloves garlic, minced
  • 1/4 Teaspoon
  • pita bread


  1. Whisk together the lemon juice, vegetable oil, 3/4 C yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.

  2. To make dipping sauce, mix together mayonnaise, 1 C yogurt, garlic, and salt. Cover, and refrigerate.

  3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side.


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