Grilled chicken skewers marinated in citrus, garlic and yogurt, served with rice, salad and a bright yogurt drizzle.
Shish tawook is a grilled chicken kebab found across Egypt and the wider Levant, made by marinating cubed chicken thigh in a mixture of yogurt, garlic, lemon and tomato paste before grilling over high heat. The yogurt tenderizes the meat while the acidity of the citrus keeps the marinade bright rather than heavy, and it's a staple of both home barbecues and grill restaurant menus across Cairo. The marinade needs real time to work — at least a few hours, ideally overnight — so the yogurt's enzymes have a chance to tenderize the chicken and the garlic and spices fully penetrate the meat rather than just coating the surface. Skewering the chicken tightly, without gaps between pieces, helps it stay juicy on the grill instead of drying out in the open flame. Served over rice with a citrus-yogurt sauce drizzled on top — a thinner, brighter cousin of the marinade itself — and a simple salad on the side, this plate is a straightforward, satisfying grill dinner that's easy to scale up for a crowd.
Serves 4
Whisk yogurt, garlic, lemon juice, orange zest and juice, tomato paste, olive oil, salt, pepper and paprika. Toss with cubed chicken, cover, and marinate at least 3 hours or overnight in the fridge.
Thread the marinated chicken tightly onto skewers, leaving no gaps between pieces.
Grill over medium-high heat, turning every 2 to 3 minutes, for 12 to 15 minutes total until charred outside and cooked through with no pink remaining.
Whisk together the second batch of yogurt with lemon juice and a pinch of salt until smooth and pourable.
Serve the grilled chicken over rice with the chopped salad, drizzled generously with citrus yogurt sauce.
Marinate overnight if possible — the yogurt needs real time to tenderize the chicken thighs and let the citrus and garlic penetrate.
Skewer the chicken tightly with no gaps; loosely packed pieces dry out faster over direct heat.
Use chicken thigh rather than breast for this dish; thigh meat stays juicier over high grill heat and doesn't dry out as easily.
Use chicken breast if you prefer leaner meat, but reduce grill time slightly to avoid drying it out.
Add bell pepper and onion chunks between the chicken pieces on the skewer for a more colorful, vegetable-forward plate.
Serve wrapped in flatbread with the yogurt sauce and salad instead of over rice.
Refrigerate grilled chicken up to 3 days; reheat gently in a covered pan to avoid drying it further. The yogurt sauce keeps separately up to 4 days.
Shish tawook is popular throughout Egypt and the Levant, with the yogurt-citrus marinade technique widely used across the region's grill traditions to tenderize and flavor chicken before charcoal grilling.
Yes, roast at 220C on a wire rack for about 20 minutes, though you'll miss some of the charred flavor a grill provides.
It was likely marinated too briefly or overcooked; a full overnight marinade with yogurt and a close eye on grill time keeps the meat juicy.
Yes, mix the marinade a day ahead and store it separately, then toss with the chicken when you're ready to start marinating.
Per serving (380g / 13.4 oz) · 4 servings total
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