Shish Tawook Marinated Chicken

Shish Tawook Marinated Chicken


"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."

Ingredients 1 d 1 h {{adjustedServings}} servings 488 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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  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.
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Reviews 119

  1. 162 Ratings


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 wasn't one person who disliked it. Even the kids loved it. And we're talking down home southern folks that devoured everything! I added fresh garlic as well, because we love garlic. Served it with hummous, falafels, tabbouleh, fatoosh, pita and fresh veggies.


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 also omitted oil altogether. I omitted the curry powder and keep it more mideast than Indian. Allspice is a commonly used mideast spice and when I got the marinade together(also crushed in 1 clove garlic) the allspice seemed a bit overpowering so added another tbsp. lowfat yogurt. The thighs were tender after marinating overnight and baked up nicely. Served with jasmin rice. I will make again because of ease of prep and ingredients that I always have plenty of on hand. I think next time I would omit the prepared mustard and use lemon juice instead.


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 or couscous.