Growing up in Egypt, Chicken kebab, also known as Shish Tawook, was one of my favorite meals. The smell of shish tawook sizzling on the grill is enough to make you hungry and hurry to beat everyone else to the table. The secret to these juicy Middle Eastern Chicken Kebabs recipe is the marinade. The chicken gets marinated in a simple blend of yogurt, lemon juice, olive oil, garlic, and warm Middle Eastern spices, making every bite full of flavor. They’re easy enough for a weeknight dinner but just as perfect for summer cookouts. I like to serve them with yellow rice, warm pita bread, and a fresh salad just like how they are served in all the Egyptian restaurants in Cairo.

Ingredients for Middle Eastern Chicken Kebabs

• Chicken thighs: Skinless, boneless thighs are traditional in Egypt and used for chicken kebabs because they absorb the yogurt marinade deeply and stay incredibly juicy over an open flame. You can use breasts, but keep a close eye on the grill time so they don’t dry out.
• Plain yogurt: The lactic acid in yogurt is the secret weapon for tenderizing meat. If you run out, whole milk works in a pinch—I’ve used it many times with great success!
• Olive oil: A splash of extra virgin olive oil helps bind the spices together and creates those beautiful, authentic charred grill marks. Sub with avocado oil if needed.
• Fresh lemon juice: Crucial for cutting through the richness of the yogurt and waking up the warm spices. Use fresh lemons rather than bottled juice for the best flavor.
• Tomato sauce: My personal trick for getting that vibrant, deep-orange Egyptian street food color. If you prefer, a heavy pinch of extra smoked paprika works too.
• Yellow mustard: A tiny addition that adds a subtle, tangy depth without overpowering the marinade. Trust me on this one!
• Spices: A custom blend of warm, savory, and sweet tones that defines real Shish Tawook. If you can’t find a Mediterranean chicken spice blend, mix together coriander, ginger, cloves, and cardamom.
• Bell peppers & Onions: I use red, green, and orange peppers to layer the sweetness. Nestling onion wedges tightly between the chicken cubes allows them to caramelize beautifully as the juices drip down.

How to Make Middle Eastern Chicken Kebabs

Tips for Best Chicken Kebabs

• Let the chicken marinate for at least 4 hours, preferably overnight, for the best flavor.
• Use chicken thighs for juicier results, but you can use chicken breast; just be careful, as it can dry out faster.
• Cut chicken and vegetables into even-sized pieces for consistent cooking.
• Don’t overcrowd the skewers; leave space for better and even heat circulation.
• Always grill over medium-high heat, as high heat can burn the kebabs on the outside, and they will not be fully cooked on the inside.
• Use a food thermometer to avoid overcooking and drying your chicken kebabs.
• Rest chicken kebabs for 5 minutes before serving for the best juicy and tender skewers.

Recipe Variations

Feel free to substitute chicken thighs with chicken breast. You can also substitute the onions and bell peppers with Zucchini slices and cherry tomatoes.

If you have picky eaters like me, you can assemble the skewers with chicken only and serve them with fries! That’s how my kids enjoy them!

What to Serve with Chicken Kebabs

I love pairing these juicy Shish Tawook with either yellow rice or Egyptian rice with vermicelli, warm pita bread, and a simple Mediterranean cucumber tomato salad. I also like to top it off with a drizzle of tahini sauce!

For big family gatherings, special occasions, or holidays, I usually serve it with Middle Eastern grilled chicken thighs, Egyptian kofta kebabs, or Mediterranean grilled lamb chops.

Finish with a creamy Egyptian rice pudding ( roz bel laban) or Egyptian mahalabia for dessert.

Middle Eastern Chicken Kebabs Recipe (Step-by-Step)

Easy Mediterranean Dishes

Middle Eastern Chicken Kebabs Recipe

5 from 3 votes

Juicy Middle Eastern chicken kebabs made with tender chicken marinated in yogurt, olive oil, lemon juice, tomato sauce, yellow mustard, and warm spices. Grilled to perfection with lightly charred edges. These chicken skewers are perfect for easy weeknight dinners or summer gatherings. Serve with rice, salad, or warm pita bread for a complete Middle Eastern meal.

Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Marinating Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Egyptian, Middle Eastern

Calories: 330

Ingredients Method Video

Ingredients

  

For Chicken Marinade

• 2 lbs boneless, skinless chicken thighs – cut into 1 1/2 inch cubes
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 tbsp tomato sauce
• 3 tbsp yellow mustard sauce
• 1 tsp salt – or to taste
• 1/2 tsp ground black pepper – or to taste
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp Middle Eastern chicken spices – You can substitute with extra salt, white pepper, coriander, ginger, cloves, and cardamom.
• 1/2 tsp dried thyme – optional
• 1/2 tsp dried oregano – optional

For Skewers

• 1 large red bell pepper – cut into 1 1/2 inch cubes
• 1 large green bell pepper – cut into 1 1/2 inch cubes
• 1 medium onion – cut into wedges or 1 1/2 inch cubes
• 1 large orange or yellow bell pepper – cut into 1 1/2 inch cubes

Method

 

1. In a big bowl, add yogurt, olive oil, lemon juice, tomato sauce, yellow mustard, salt, pepper, onion powder, garlic powder, paprika, Middle Eastern chicken spices, thyme, and oregano. Mix them well.
2. Add the chicken cubes and toss to coat thoroughly.
3. Cover and refrigerate for at least 4 hours ( 8 hours or overnight for deeper flavor).
4. If using wooden skewers, soak them in water for 30 minutes first.
5. Thread chicken into skewers, alternating with red bell pepper, green bell pepper, yellow or orange bell pepper, and onion.
6. Grill method ( for best flavor):

   Preheat grill to medium-high (400-425 F).

   Grill skewers 10-15 minutes, turning every 3-4 minutes, until internal temp reaches 165 F.
7. Oven Method:

   Preheat oven to 425 F.

   Place skewers on a lined baking sheet.

   Bake 18-22 minutes, flipping halfway through.

   Broil 2-3 minutes at the end for char.
8. Let the chicken skewers rest for 5 minutes. Serve warm with rice, warm pita bread, and fresh salad.

Video

How to Store and Reheat Chicken Kebabs

If you have leftovers, just let the chicken kebabs cool completely, then remove the chicken and vegetables from the skewers and place them in an airtight container. You can store them in the refrigerator for up to 4 days.

You can also freeze them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply place the chicken on a baking sheet, cover loosely with parchment paper and foil, and warm at 350°F (175°C) for about 10 minutes, or until heated through. This helps retain moisture without drying out the chicken.

Frequently Asked Questions

I hope you love these Middle Eastern Chicken Kebabs recipe as much as we do! They’re simple, easy, flavorful, and perfect for summer cookout. If you try this recipe, I’d love to hear how it turned out for you—leave a comment below, a star rating, and let me know what sides you served it with or how you made it your own.

Don’t forget to save this recipe for later and share it with family and friends who enjoy easy, delicious Mediterranean dishes!

More Middle Eastern Grilling Recipes

Middle Eastern Grilled Chicken Thighs Recipe

Mediterranean Grilled Lamb Chops Recipe

Egyptian Kofta Kebabs Recipe

More Recipes to Try

• 
  Easy Baked Sweet Potato Recipe
• 
  Easy Zucchini and Cherry Tomato Pasta Recipe
• 
  Egyptian Mahalabia Recipe
• 
  Authentic Egyptian Molokhia Recipe
• 
  Easy No Mayo Mediterranean Tuna Salad Recipe
• 
  Mediterranean Grilled Lamb Chops Recipe