Grilled Chicken Shish Tawook: #BloggerCLUE

Spiced shish tawook chicken,  first marinated, then grilled, put the magic into a pita bread.
Grilled Chicken Shish Tawook

Grilled Chicken Shish Tawook

by Sue Lau | Palatable pastime

Okay, so I have joined (yet another) blogging group that likes to cook each  others recipes. I am not new to  this, having done a lot of prep/review of many food enthusiasts and home cooks recipes  over the years. Many have become longtime friends, and we like “playing tag” of recipes we have to  see how someone else prepares it, polishing  our photos,and giving each other honest comments and reviews about them. So when I see a blogger group doing just that, you know I am game (what with me blogging these last few years and all). And I still do the tag games too as I can find the time. “Culinary Quest” over at Food Friends and Fun is set to start up again soon and I am considering that. There are also various tag games going on at FF&F and also at Zazz, for those who go to those places.

Shish Tawook on Grill

Grilling deliciousness from the Blogger C.L.U.E. group!

visit all the bloggers and don’t forget to pin your favs!

This is my first stint in the BLOGGER C.L.U.E. group, which  I really just happened to  notice almost by accident,  reading other blogs. Each month, the member gets assigned another member and gets to pick a recipe to  prepare and blog  about. For this first month I was assigned Stacy at Food Lust People Love.  There are a lot of recipes there to choose from, but as a group this month we are trying to stick to grilling recipes, so that narrowed things down a bit. I decided on  the Lebanese chicken shish tawook from Stacy’s Middle East Meal. She does hers on stovetop which is wonderful but I decided to give this a try outdoors on the grill. All made the same way except cooking indoors vs. cooking outdoors,  and with it  being July, who wants  to heat up the kitchen really?

Shish Tawook

The chicken is easy to cut up and mix in the simple savory marinade. The yogurt is the magic ingredient here, and you might recognize it in other chicken  dishes from around the area of the Middle East eastward to India and Pakistan in things like tandoori chicken, which use a spiced yogurt marinade on bone-in chicken, which is then cooked in a tandoori oven (or around here, we just grill it), or when using the chicken breasts it becomes chicken tikka, also cooked in the tandoor, and  sometimes prepared with a creamy curry sauce to make chicken tikka masala. Those dishes are often served with things like grilled onion, peppers, and lemon wedges  along with grilled nan bread.

In the tawook version I will do as Stacy does and serve this on flatbread  (mini naan breads in my  case, which are  similar to pita) and also with some extra hummus and tabbouli for extra bread or topping. I also am using a little bit  of roasted garlic cloves, and “shatta” (which is a mild red  pepper sauce similar to harissa but not very spicy;  there is also a green version which can be a bit hotter). It’s a little interplay within closely related cuisines,but everyone  likes to take their favorites and use them, right?

To me, this makes a perfect summer sandwich and I am glad I was introduced to Stacy’s blog and came across her recipe! Do give either version a try and be sure to check out her fabulous blog at:

Food Lust People Love

Food Lust People Love

~Sue Lau

Cincinnati Ohio

July 6, 2015

(listening to Mia Piccirella by Enrico Caruso)

Grilled Chicken Shish Tawook #BloggerCLUE

Grilled Chicken Shish Tawook

  • Servings: 3-4
  • Time: 1hr 30mins
  • Difficulty: easy
  • Print

Grilled Chicken Shish Tawook

  • 1 pound boneless skinless chicken breast, cut into chunks
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon smoked paprika
  • 1/2  teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 2 teaspoons finely chopped garlic
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sea salt

To accompany:

  • warmed pita breads or small naan bread
  • 1 cup freshly made tabbouli
  • 1/2 cup creamy  hummus
  • 1/2 cup roasted garlic cloves
  • 1/4 cup shatta red pepper sauce (or may sub harissa, albeit spicier)


  1. Stir together first set of ingredients (except chicken) as a marinade for the chicken chunks.
  2. Combine those and marinate for 3-4 hours (the afternoon).
  3. Soak bamboo skewers for one hour minimum if not using metal skewers.
  4. Place chicken chunks onto skewers.
  5. Cook skewers over medium-hot coals or heat on a well-oiled grate, turning frequently, for about 10-15 minutes or until cooked through.
  6. Serve chicken on warmed bread with toppings of your choice.

From the kitchen of

adapted from a recipe by Stacy at

Grilled Chicken Shish Tawook

You might also like:

Shashlik- Grilled Lamb Kebabs

Grilled Chicken Gyro Salad with Pita Croutons

Grilled Lamb Shish Kebabs on Pita

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  1. Stacy says:

    Welcome to Blogger C.L.U.E., Sue! I look forward to getting to know you too, in the months to come. I might have mentioned that the shish tawook was my daughter’s favorite dish when we’d go out to the Lebanese restaurant, but as you’ve discovered, it’s quite easy to make at home. Yours looks gorgeous!


  2. Taking On Magazines says:

    Hokey smokes, that looks amazing! I love Middle Eastern food, especially when hummus is involved so I’m already thinking about how soon I’ll be able to make this. Good choice for your first go in CLUE this month’s theme!


  3. Wow! I love how this recipe turned out. I have been to Stacy’s blog a million times and I don’t remember this………….thanks for showing it to me because I want to make it before BBQ season is over!


  4. Kate says:

    Using yogurt in a marinade makes chicken wonderfully delicious! This is certain to appear on our table for dinner….as soon as we return from vacation.


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