Shish Tawook Marinated Chicken

Shish Tawook Marinated Chicken

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"A Middle Eastern low fat recipe for marinated chicken breasts, which can be baked in the oven or skewered with mushrooms and barbequed. They taste great with pita bread and some pickled turnips."
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1 d 1 h servings 488 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 55.7 g
  • 111%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
  2. To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.


  1. 168 Ratings

Most helpful positive review

I live in the Middle East and I like this recipe as much as I do when I go out! I made it for my whole family as a special Middle Eastern Dinner Night when I went home on vacation and there was...

Most helpful critical review

we did not care for this.

I live in the Middle East and I like this recipe as much as I do when I go out! I made it for my whole family as a special Middle Eastern Dinner Night when I went home on vacation and there was...

this was pretty good. I had 5 thighs and used in lieu of breasts. The stated marinade was perfect for 5 good sized thighs...none wasted but plenty to cover liberally. I skinned the thighs and...

Very tasty! I added the curry and thought the allspice could have been reduced to 1 tsp. Extremely tender after marinating overnight.The dipping sauce was incredible! Very good served with rice ...

Last night I paired this dish along with Near-East brand rice with hummus & flatbread. Wow, what a great treat. Being a metro Detroiter, I’m accustomed to good Lebanese, and this meal didn’t f...

this recipe was a tough one to rate. the chicken alone is just average and surprisingly leans toward bland (the only change i made was to double the curry powder). the secret to this dish is t...

Okay, so I'll admit that I totally forgot to marinate this overnight. I didn't get it in the marinade until late in the morning so it didn't sit as long as I would have liked. Even so, this turn...

I was so excited to see a recipe for this - one of my favorite dishes at Middle Eastern restaurants (which there are none of in my hometown). I was a little skeptical that it would be as good as...

This is a great recipe except I would not add cinnamon or allspice again. It overpowers the flavors and I just do not care for cinnamon in a meat dish. I did add lemon juice.

me and the bf really enjoyed this.. we skewered and grilled them.. only thing done differently was using lemon instead of mustard as one reviewer suggested.. came out awesome.. ty again

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