Shish Tawook

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My Shish Tawook Chicken Thighs with Mediterranean Eggplant Salad are a twist on traditional shish taouk grilled chicken kebabs. The thing I love most about the Mediterranean diet is the variety you see. Each region of the Mediterranean has its own twist on the classic recipes of lebanon.

Growing up in a Lebanese family we often ate Shish Tawook along with tabbouleh, pita bread, lemon potatoes, laban {yogurt} and of course a side of tahini yogurt dressing or garlic sauce, otherwise known as toum. Typically it is a grilled kebab eaten with rice or lentils, hummus, a fresh salad or on a pita. 

The most important part of my shish tawook chicken recipe is the marinade that helps pack in all of the flavor. The marinade also keeps the chicken tender and juicy when grilled — just the way it should be.

The base of the marinade is plain or Greek yogurt and lemon juice and then mixes in rich, warm spices creating layers of flavor for the chicken. If grilling isn’t your thing bake the chicken in the oven, or cook it in a hot skillet on the stove top.

We love grilled chicken and often rotate between this Shish Tawook recipe and these other great dishes like these baked chicken tenders, mediterranean chicken marinade, yogurt marinated chicken tenders or these mediterranean chicken thighs.

Ingredients You’ll Need

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Chicken Thighs: The main ingredient in this recipe is the chicken. I used bone-in chicken thighs because I find that they stay juicy on the grill. Feel free to use your favorite cut of chicken. You also can use boneless skinless chicken breasts or boneless skinless chicken thighs. Cook times will vary for each depending on their thickness.
• Garlic: For the best flavor I recommend using fresh garlic in the marinade, although frozen or pureed garlic can work in a pinch.
• Lemon Juice: The lemon juice adds sweetness and some acid to the recipe. Make sure to add this in!
• Greek or Plain Yogurt: The yogurt is a big part of the chicken marinade, as it helps hold in the flavors and juices. You can use either plain or Greek yogurt.
• Tomato Paste: The tomato paste adds a nice punch of flavor to the marinade. Don’t skip this ingredient! 
• Spices: This recipe uses a combination of cayenne pepper, black pepper, paprika, thyme, cumin and allspice. These spices work nicely together to create the warm flavors. 

Recipe Variations

This recipe is versatile and easy to adapt:

• Chicken – I used chicken thighs, but you can also use this marinade with chicken breast, chicken drumsticks, whole chicken legs or chicken wings. All you need to do is adjust cooking times.
• Spices – Adjust the spicing in both the chicken marinade and also the eggplant salad to suit your own tastes.
• Vegetables – Feel free to add or swap in other vegetables to the eggplant salad, try cucumber, radish, mushrooms, corn kernels, zucchini, red onion, or red chili.

How to Make Shish Tawook

Step 1. Marinate the Chicken: In a large Ziploc bag put the garlic, lemon juice, yogurt, tomato paste, salt, pepper, cayenne pepper, paprika, thyme, cumin, allspice and olive oil. Add the chicken thighs and seal the Ziploc bag closed. Use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.

Step 2. Prepare the Eggplant: Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za’atar {the za’atar is optional}.

Step 3. Grill the Eggplant: Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.

Step 4. Grill the Chicken: Grill chicken thighs over medium-high heat, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat and an internal temperature of 165°F.

Step 5. Finish the Salad: In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine.

Step 6: Serve: Serve the cooked chicken thighs with the Mediterranean Eggplant Salad, rice, pita, pickles and yogurt.

Expert Tips for Perfect Shish Tawook

• I recommend removing any large chunks of fat from the chicken thighs before marinating the chicken. Chunks of fat can cause flare-ups when grilling, which can cause the chicken to burn.
• The chicken should be marinated for at least 30 minutes, but if you have more time, marinating for a few hours will intensify the flavor.
• It’s a good idea to brush a little oil over the grates before you start grilling to avoid the chicken from sticking.
• I recommend using a meat thermometer to check the internal temperature of the chicken, you need to ensure the thickest part reaches 165°F.
• If you don’t have a meat thermometer, insert a sharp knife or skewer into the thickest part of the chicken. Then remove the knife and press firmly on the incision. If the juices run clear the chicken is cooked, if they are pink the chicken requires a little more cooking.
• For the juiciest chicken, once cooked, remove from the grill and set aside to rest for 5 minutes which will allow all the chicken juices to redistribute.