Juicy Grilled Shish Tawook: Marinade Secrets Revealed

If you’re craving juicy, spice-kissed grilled chicken with bold Middle Eastern flavor, this Shish Tawook marinade is your new go-to. Traditionally made with yogurt, garlic, and warm spices, this version takes it up a notch with a punch of red pepper paste or harissa, Arab seven spice, and a little vinegar for tang. The result? Chicken that’s deeply marinated, tender as ever, and bursting with flavor in every bite.

Whether you’re firing up the grill or baking indoors, this marinade brings restaurant-level flavor to your kitchen—with minimal prep and maximum payoff.

Why My Shish Tawook is Different

• Red pepper paste or harissa for smokiness and heat
• Arab seven spice for deep, complex warmth
• Kashmiri red chili powder for vibrant color without overwhelming spice
• Yogurt & Vinegar to tenderize while adding tang and creaminess

Most Shish Tawook recipes reply solely on lemon and garlic, but this version layers flavors. All my ingredients make it ideal for grilling, roasting, or even meal prepping for bold, protein packed bowls

How to Make It (At a Glance)

How to Make It (At a Glance)
    1.    Mix the Marinade
In a bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, red pepper paste (or harissa), and all the spices. Add vinegar if you like a little extra tang.
    2.    Marinate the Chicken
Cut your chicken (breast or thigh) into chunks. Toss it in the marinade, making sure it’s fully coated. Let it sit for at least 2–4 hours, but overnight is best.
    3.    Cook
Thread onto skewers and grill until beautifully charred and cooked through. No grill? Roast at 425°F for 20–25 minutes or cook in a hot skillet.
    4.    Serve It Up
Serve over Doum (garlic sauce) , with flatbread, a harissa drizzle sauce, or in wraps with crunchy pickles and fresh herbs.

Bold and Tangy Shish Tawook

Recipe by TiaCourse: MainCuisine: Middle Eastern Inspired

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

320-350

kcal

Total time

2

hours 

20

minutes

Ingredients

• 1/2 cup greek yogurt ( preferably full fat)

• 2 tablespoons lemon juice (freshly squeezed)

• 2 tablespoons olive oil

• 3 garlic cloves grated or minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon ground turmeric

• 1 tablespoon red pepper paste (or harissa foe extra heat)

• 1 1/2 teaspoon Arab 7 spice (adjust to taste)

• 1/2 teaspoon Kashmiri chili powder

• 1 teaspoon kosher salt (adjust to taste)

• 1/2 teaspoon black pepper

• 2 tablespoons white vinegar (optional for extra tang)

Directions

• Make the Marinade
• In a medium bowl, whisk together the yogurt, lemon juice, olive oil, and white vinegar (if using)
• Add in the minced or grated garlic, cumin, paprika, turmeric, red pepper paste or harissa, Arab seven spice, Kashmiri red chili, salt, and black pepper
• Mix until smooth and fully combined
• Marinate the Chicken
• Add chicken pieces to the marinade and toss to coat throughly
• Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor
• Cook the Chicken
• Grill Method: Thread marinated chicken onto skewers. Grill over medium high heart for 12-15 minutes, turning occasionally, until nicely charged and cooked through
• Oven Method: Preheat oven to 425 F (220C) Arrange chicken on a baking sheet and roast for 20-25 minutes or until fully cooked. For a charred effect, broil for 2-3 minutes at the end

Notes

• Red pepper paste gives you a savory, smoky depth and Harissa brings heat. You can do a half and half if you want it warm but not spicy hot
• Great over rice pilaf or in wraps with a drizzle of tahini or my harissa drizzle sauce