Shish Tawook (Yogurt-Marinated Chicken Kebabs)
Updated September 29, 2026
Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 35 min, plus 6 hrs to 24 hrs marinating
- Rating
- Comments
- Read comments
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Ingredients
For the kebabs
½ cup full-fat plain yogurt
¼ cup lemon juice (from 1 to 2 lemons)
8 garlic cloves, finely grated
3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon kosher salt (such as Diamond Crystal)
1 teaspoon sweet or smoked paprika
½ teaspoon ground cinnamon
½ teaspoon dried oregano
½ teaspoon ground ginger
½ teaspoon black pepper
2 pounds boneless, skinless chicken breasts (2 large), cut into 1 ½-inch pieces
For serving (optional)
Warmed lavash, pita or rice
Halved grilled tomatoes or sliced tomatoes
Middle Eastern-style pickles
Nutritional analysis per serving (4 servings)
17 grams carbs; 170 milligrams cholesterol; 450 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 2 grams fiber; 800 milligrams sodium; 55 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the yogurt, lemon juice, garlic, olive oil, tomato paste, salt, paprika, cinnamon, oregano, ginger and pepper and stir until blended. Add the chicken and toss to coat well in the marinade. Cover and marinate in the fridge for at least 6 hours (and preferably 24 hours).
- Step 2
If using wooden skewers, soak them in water for 30 minutes prior to grilling. Heat a gas grill to medium-high (400 degrees), or prepare a charcoal grill. Remove the chicken from the fridge 30 minutes prior to grilling.
- Step 3
For easier skewering, place a piece of chicken on a cutting board, gently hold it down with one hand as you skewer with the other and continue with the rest, about 6 pieces per skewer. Arrange the chicken pieces close to each other so they remain juicy.
- Step 4
When the grill is hot, clean the grill and oil the grates. Add the skewers and grill with the lid open, turning occasionally, until lightly charred and cooked through, 20 to 25 minutes. Transfer the skewers to a platter, place a piece of flatbread, like lavash or pita, on the skewer and gently press down with one hand as you pull out the skewer with the other hand, or use a fork to slide the meat off the skewer. Serve right away, or cover to keep warm and juicy.
Private Notes
Comments
The recipe says “ Chicken breasts are best for these kebabs as they keep their shape and are easier to skewer than thighs, and an overnight marinade ensures they stay tender.” Hard disagree. Chicken thighs work far better with kebabs of any kind, they have extra fat and thus are more forgiving of inevitable differences in cooking temperature on a grill. Their Maillard reaction is superb They take marinade brilliantly, and as for “keep their shapes” you are literally cutting these to order!
Switched to chicken thighs which are just so much more flavorful. And since I don't have outdoor space this worked perfectly well in the oven on a sheet pan. High heat - 475.
Two major measurement errors: 1) a Tbsp of salt in the marinade is way too much. I reduced to a heaping tsp and even then the final result was still pretty salty. And 2) 20-25 minutes on the grill will reduce the kabobs to cinders. Using an instant read thermometer, mine reached 150 degrees throughout in 12-13 minutes. But with those two changes - the kabobs were delicious.
Kebab tip, especially if you’re using wooden skewers: use two, spaced slightly apart. That way when you pick them up to turn, the meat stays put instead of spinning around.
Does anyone know if we should use Greek yogurt or regular plain yogurt? Thanks for any insight!
Don’t have grill. Can I bake whole chix thigh in oven with marinade at 400? Then put it under broiler 1-2 minutes?