I used to think restaurant shish tawook was impossible to recreate at home until this marinade changed everything. The chicken turns out incredibly tender and full of bright lemon-garlic flavor with a beautiful char, whether you cook it on the stove, in the oven, or on the grill. Paired with a cool, creamy Greek yogurt sauce, it feels special yet stays simple enough for any weeknight. Once you try this version, the takeout version will never compare.
Check this out too: Easy Cheesy Baked Chicken Tortilla Triangles
Why you’ll love this recipe
This shish tawook delivers authentic restaurant flavor with flexible home cooking methods.
- Marinade works for any cooking style you prefer
- Chicken stays juicy and never dries out
- Colorful vegetables make every skewer vibrant
- Creamy tzatziki balances the warm spices perfectly
Ingredients
These pantry-friendly ingredients create the bold marinade, colorful skewers, and cool yogurt sauce.
- 1 kg chicken breast, cubed
- 1/4 cup olive oil
- Juice of 3 lemons
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 8 garlic cloves, minced
- 1.5 tbsp mild red pepper paste
- 1 white onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 2 cups plain yogurt, drained
- 1 large cucumber, grated and drained
- Juice of 1 lemon
- 1 tbsp white vinegar
- 2 tbsp olive oil
- Fresh dill, chopped
- Wooden or metal skewers
Greek yogurt can replace regular yogurt for a thicker sauce with less draining. Mild red pepper paste is ideal, but tomato paste works in a pinch. Any mix of colored peppers and red onion also tastes great on the skewers.
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Step-by-step instructions
Prepare the marinade, thread the skewers, cook by your preferred method, and finish with the cool sauce.
Step 1: Cube the chicken
Cut the chicken breasts into even medium-sized cubes so they cook at the same rate. Pat them dry before adding the marinade for better flavor absorption.
Step 2: Make the marinade
Whisk olive oil, lemon juice, salt, pepper, coriander, cumin, paprika, minced garlic, and mild red pepper paste together. The mixture should look vibrant and smell intensely aromatic.
Step 3: Marinate the chicken
Pour the marinade over the chicken cubes and toss until every piece is fully coated. Cover and refrigerate for at least one hour or up to overnight for deeper flavor.
Step 4: Prep the vegetables
Cut the onion and colorful bell peppers into chunky pieces roughly the same size as the chicken. Keep them separate until you are ready to assemble the skewers.
Step 5: Thread the skewers
Alternate chicken cubes with pieces of onion and peppers on the skewers. Aim for three to four pieces of chicken per skewer for even cooking and attractive presentation.
Step 6: Cook the skewers
Heat a pan, oven broiler, or grill and cook the skewers, turning and basting with reserved marinade mixed with a little oil and water. Cook until the chicken is charred outside and fully cooked inside.
Step 7: Prepare the tzatziki
Squeeze all liquid from the grated cucumber and drained yogurt. Stir in lemon juice, white vinegar, olive oil, and chopped dill until the sauce is creamy and well combined.
Step 8: Rest and serve
Let the cooked skewers rest a few minutes so the juices settle. Serve hot with the cool tzatziki on the side for dipping or spooning over the chicken.
Juicy Homemade Shish Tawook with Creamy Tzatziki
Equipment
- 1 | Large mixing bowl | for marinating
- 1 | Whisk |
- 8-10 | Skewers | wooden or metal
- 1 | Non-stick pan or grill | or oven with broiler
- 1 | Fine mesh strainer | for draining yogurt and cucumber
- 1 | Grater | for cucumber
- 1 | Tongs | for turning skewers
Ingredients
- 1 | kg | chicken breast | cubed
- 1/4 | cup | olive oil |
- 3 | | lemons | juiced
- 1 | tbsp | salt |
- 1 | tsp | black pepper |
- 1 | tbsp | ground coriander |
- 1 | tsp | ground cumin |
- 1 | tsp | paprika |
- 8 | | garlic cloves | minced
- 1.5 | tbsp | mild red pepper paste |
- 1 | | white onion | cut into chunks
- 1 | | red bell pepper | cut into chunks
- 1 | | yellow bell pepper | cut into chunks
- 1 | | green bell pepper | cut into chunks
- 2 | cups | plain yogurt | drained
- 1 | | cucumber | grated and drained
- 1 | | lemon | juiced
- 1 | tbsp | white vinegar |
- 2 | tbsp | olive oil |
- 1 | handful | fresh dill | chopped
Instructions
- Cube the chicken into even medium pieces and pat dry.
- Whisk olive oil, lemon juice, salt, pepper, spices, garlic, and red pepper paste into a marinade.
- Coat the chicken thoroughly and marinate at least 1 hour.
- Cut onion and bell peppers into similar-sized chunks.
- Thread chicken and vegetables alternately onto skewers.
- Cook on hot pan, under broiler, or on grill, basting and turning until charred and cooked through.
- Drain grated cucumber and yogurt, then mix with lemon juice, vinegar, olive oil, and dill.
- Rest the skewers briefly and serve hot with the cool tzatziki.
Notes
Store cooked chicken and sauce separately in the fridge up to 3 days.
Wooden skewers should be soaked 30 minutes before use to prevent burning.
Mild red pepper paste can be swapped with tomato paste if unavailable.
Tips & common mistakes
A few small details make the difference between good skewers and truly outstanding ones.
- Cut chicken pieces evenly for uniform cooking results
- Do not skip draining the yogurt and cucumber
- Baste often to keep the chicken moist and glossy
- Avoid high heat that can burn the outside before the center cooks
Recipe variations
Adapt the recipe easily for different tastes, proteins, or cooking equipment you have available.
- Add chili flakes or hot paste for a spicier version
- Swap chicken for turkey or firm tofu cubes
- Bake everything on a sheet pan without skewers
- Use air fryer at 200°C for a quick crispy finish
What to serve with this recipe
Complete the meal with classic sides that complement the bright marinade and cool sauce.
- Fluffy yellow rice or plain basmati
- Warm pita bread for wrapping
- Simple tomato and cucumber salad
- Fresh mint lemonade or iced tea
While you’re at it:Easy Saffron Bread Milk Cake
Frequently asked questions
Common questions about making restaurant-style shish tawook and creamy tzatziki at home.
How long should I marinate the chicken?
One hour works well, but overnight in the refrigerator gives the deepest flavor and most tender texture without making the chicken mushy.
Can I cook the skewers without a grill?
Yes, a hot non-stick pan or oven broiler both produce excellent char and juicy results when you baste and turn the skewers regularly.
Is the red pepper paste necessary?
It adds authentic color and mild sweetness, but tomato paste or an extra spoon of paprika can stand in if you cannot find it.
How do I store leftovers?
Keep cooked chicken and sauce separate in airtight containers in the fridge for up to three days. Reheat the skewers gently and serve with fresh sauce.
Final thoughts
This homemade shish tawook with creamy tzatziki proves you can achieve restaurant-quality results with everyday ingredients and simple techniques. The bright marinade, colorful vegetables, and cool yogurt sauce make every bite satisfying. Try it this week, then leave a rating or comment below to share how it turned out and which cooking method you preferred. I cannot wait to hear your results!