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If you’ve ever walked through a food street anywhere in the Middle East and caught the smoky, tangy, garlicky aroma of grilled chicken sizzling on open flames, you’ve likely already fallen in love with Shish Tawook. This recipe is my personal take on that beloved dish, something that’s deeply flavorful, simple to make, and ideal for home cooks who want that restaurant-style grilled chicken without the fuss.

This version skips the skewers for ease, but the marinade and grilling method still bring out all those iconic Middle Eastern flavors I grew up eating in the Gulf. Perfect for meal prep or a weeknight dinner, this is comfort food with a lot of heart.

What Is Shish Tawook?

Shish Tawook (also spelled shish taouk or shish tawook) is a classic Middle Eastern grilled chicken dish that originated in the Levant, most notably Lebanon, Syria, and Turkey. In Turkish, the word “shish” means skewer, and “tawook” means chicken. Traditionally, chicken pieces are marinated in a tangy mix of yogurt, garlic, lemon juice, and spices and then grilled on skewers over charcoal.

Each region and, honestly, each home, has its twist on the marinade. Some versions lean heavily on lemon, others on tomato paste or garlic. In this version, I’ve added a few unique touches I grew up loving in the Middle East, like saffron and sumac, which add warmth, depth, and color. It’s not traditional, but it’s nostalgic and delicious.

A Homemade Version with a Personal Twist

While most traditional Shish Tawook recipes involve threading marinated chicken onto skewers, I skip the skewers to make things quicker and easier for grilling on an open flame and for weeknight cooking. The flavors still shine through, and you’ll get golden, juicy chicken with beautifully charred edges, whether you’re using an oven, stovetop grill pan, or open fire.

My version has evolved over time to suit home cooking and also incorporates little personal tweaks, like the addition of saffron and sumac, which aren’t always used in every household but add a subtle richness and brightness I love.

Why Use Saffron in This Chicken Marinade?

Saffron might not be in every Shish Tawook recipe, but here it brings something extra special. I crush the saffron strands in a mortar and pestle to release their oils before soaking them in warm water. This quick step unlocks their vibrant golden color and aromatic complexity, giving the chicken an earthy sweetness and a beautiful hue when grilled. Just a few strands make a big difference.

Ingredients You’ll Need

• 1 kg boneless, skinless chicken thighs
• A few strands of saffron, crushed and soaked in 1 tbsp water
• Juice of 1 lemon
• 1 tsp black pepper
• 1 tsp chilli flakes (adjust to taste)
• 1/2 tsp sumac
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 tbsp full-fat Greek yogurt
• 1 tbsp onion powder
• 1 tbsp paprika powder

How to Make It

1. Make the Marinade

In a large bowl, combine the saffron water (don’t skip this step!), lemon juice, black pepper, chili flakes, sumac, garlic, tomato paste, olive oil, yogurt, onion powder, and paprika. Mix well until you get a smooth, thick marinade.

2. Marinate the Chicken

Add the chicken thighs to the marinade and mix until well coated. Cover and refrigerate for at least 2 hours, but overnight is best for maximum tenderness and flavor.

3. Cook the Chicken

Preheat your oven to 200°C (392°F).
Lay the marinated chicken pieces on a lined grill tray. You can also skewer them if you’re going for a more authentic presentation.
Roast for 20–25 minutes, flipping halfway through, until golden and cooked through.
To finish, you can char them under the broiler for 2–3 minutes for a smoky edge, or grill over an open fire for that unbeatable barbecue taste.

Can I Grill Shish Tawook in the Oven?

Absolutely! While traditional Shish Tawook is grilled over open charcoal, using your oven works beautifully, especially for home cooks. You’ll still get golden, caramelized edges, and it’s far less messy. To take it up a notch, pop the tray under the broiler for a few minutes at the end to mimic that flame-grilled look and taste.

Is This Good for Meal Prep?

Yes! This grilled chicken stores well in the fridge for up to 3 days. It’s perfect for meal prep. Add it to wraps, grain bowls, salads, or serve it with flatbread and a side of garlic sauce or hummus for a quick, hearty meal.

How This Version Differs from the Traditional Dish

This is not a textbook Shish Tawook recipe—and that’s the way I love to cook. My version brings in personal touches from my childhood in the Middle East: saffron for color and depth, sumac for that subtle tang, and yogurt for tenderness. It might not be what you’ll find in every household, but it’s a flavor-packed, simplified twist that’s easy to make and hard to stop eating.

Serving Suggestions

• Wrap it in a pita or flatbread with pickles and toum (Lebanese garlic sauce) or a garlic yogurt sauce
• Serve with spiced rice or a fresh fattoush salad
• Add to bowls with hummus, cucumbers, olives, and a drizzle of tahini

Try More Marinated Chicken Recipes

If you loved this grilled chicken, you might enjoy these recipes from my kitchen:

• Lebanese Chicken Shawarma
• Malai Chicken Tikka
• Easy Peri Peri Chicken Marinade
• Mint Coriander Chutney Chicken

This easy, oven-friendly Shish Tawook-inspired chicken is a celebration of bold Middle Eastern flavors, made accessible for everyday cooking. Whether you’re recreating childhood memories or exploring regional cuisine, this recipe is a great place to start. Make it once, and it’ll likely become a weeknight staple.

Let me know if you try it and don’t forget, the marinade is the magic. Let it sit, let it soak, and you’ll be rewarded with juicy, flavorful bites every time.