Authentic Shish Tawook by @feelgoodfoodie

31 min
Medium

4 servings

🍗

910 g

Boneless Skinless Chicken Thighs

🧄

120 ml

Toom

🥣

30 ml

Greek Yogurt

🍅

15 ml

Tomato Paste

🌶️

2.3 g

Paprika

🤎

1.9 g

Cinnamon

🌿

0.5 g

Oregano

🫚

1 g

Ginger

🧂

6 g

Salt

⚫

1.2 g

Black Pepper

🫓

240 g

Pita Bread

Preparation Steps

  1. Step 1/11

    Pat 2 lb boneless skinless chicken thighs very dry with paper towels, then cut them into large bite-size chunks on a cutting board.

    boneless skinless chicken thighs
    🧻paper towels
    🔪cutting board
    🔪chef's knife

  2. Step 2/11

    Add 1/2 cup toom garlic dip, 2 tbsp Greek yogurt, 1 tbsp tomato paste, 1 tsp paprika, 3/4 tsp ground cinnamon, 1/2 tsp dried oregano, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper to a large bowl.

    toom garlic dip
    🥣Greek yogurt
    tomato paste
    paprika
    ground cinnamon
    dried oregano
    ground ginger
    salt
    black pepper
    🥣large bowl
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/11

    Whisk the marinade until smooth and evenly combined.

    toom garlic dip
    🥣Greek yogurt
    tomato paste
    paprika
    ground cinnamon
    dried oregano
    ground ginger
    salt
    black pepper
    🥣large bowl
    🥄whisk

  4. Step 4/11

    Add the chicken chunks to the bowl and toss until every piece is thoroughly coated with marinade.

    boneless skinless chicken thighs
    🥣large bowl

  5. Step 5/11

    Cover the bowl and refrigerate the chicken for 240 min; if short on time, grill immediately after coating.

    boneless skinless chicken thighs
    🥣large bowl

  6. Step 6/11

    Preheat the outdoor grill to medium heat, about 375°F to 400°F (190°C to 205°C).

  7. Step 7/11

    Thread the marinated chicken chunks onto 4 skewers just before grilling, leaving small gaps between pieces.

    boneless skinless chicken thighs
    🍢skewers

  8. Step 8/11

    Grill the skewers for 5 to 8 min per side, turning once with tongs until browned and lightly charred.

    boneless skinless chicken thighs
    🍢skewers
    🥢tongs

  9. Step 9/11

    Check that the thickest chicken piece reaches 165°F (74°C), then remove the skewers from the grill.

    boneless skinless chicken thighs
    🌡️instant-read thermometer
    🥢tongs
    🍢skewers

  10. Step 10/11

    Warm 4 pita breads on the grill and spread each pita generously with remaining toom garlic dip.

    pita bread
    toom garlic dip
    🥢tongs

  11. Step 11/11

    Fill the warm pitas with grilled shish tawook and serve immediately.

    boneless skinless chicken thighs
    pita bread
    🍢skewers

Composition

Ingredients

Types

Meat, Dairy, Condiment, Spice, Seasoning, Grain

Ingredients

Boneless skinless chicken thighs, Toom, Greek yogurt, Tomato paste, Paprika, Cinnamon, Oregano, Ginger, Salt, Black pepper, Pita bread

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

High Protein, Low Carbohydrate, Ketogenic

Calories

475 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 32g, Fat: 24g, Fiber: 2g, Sugar: 2g

Nutritional Information

Minerals

Sodium: 1050mg, Potassium: 470mg, Iron: 2.8mg, Calcium: 100mg

Vitamins

Vitamin B6: 0.7mg, Vitamin B12: 0.8µg, Vitamin C: 2mg, Vitamin A: 95µg

Preparation

Time Information

Preparation

15 minutes

Cooking

16 minutes

Overall

31 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

cutting board, chef's knife, large bowl, whisk, measuring cups, measuring spoons, skewers, tongs, instant-read thermometer, paper towels

Appliances

refrigerator, outdoor grill

Type

Type

Type Of Dish

Main Course, Sandwich, Grilled Dish

Occasions

Lunch, Dinner, Barbecue, Summer, Family Meal

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Juicy, Tender, Creamy, Lightly charred, Soft

Flavors

Garlicky, Savory, Smoky, Tangy, Warmly spiced, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep below 90°F (32°C),Discard chicken left out longer than 2 hours,Discard after 1 hour above 90°F (32°C)), fridge : 3 to 4 days (Store cooked chicken in an airtight container,Keep at or below 40°F (4°C),Refrigerate within 2 hours of cooking), freezer : 2 to 3 months (Freeze cooked chicken in an airtight freezer-safe container,Thaw overnight in the refrigerator,Reheat to 165°F (74°C))