Growing up in Egypt, chicken kebabs were a favorite at family gatherings, especially when they were grilled over hot charcoal and served fresh from the skewers. The smoky aroma of seasoned chicken, peppers, and onions always seemed to bring everyone to the table. Now, making these Middle Eastern Chicken Kebabs, also known as Shish Tawook, is one of my favorite ways to bring those familiar flavors to my own family’s table.

My recipe starts with tender chicken thighs marinated in plain yogurt, fresh lemon juice, olive oil, garlic, mustard, tomato sauce, and warm Middle Eastern spices. The yogurt-based marinade helps keep the chicken juicy and flavorful while the hot grill gives the pieces lightly charred edges.

These chicken kebabs are easy enough for a weeknight dinner and delicious enough for a summer cookout. Serve them with warm pita, rice, tahini, or a fresh cucumber tomato salad for a complete Middle Eastern-inspired meal.

Why You’ll Love These Middle Eastern Chicken Kebabs

If you’re looking for a flavorful chicken dinner that’s easy to prepare and great for both weeknights and cookouts, these Middle Eastern Chicken Kebabs are a favorite in my kitchen. The chicken is marinated in yogurt, lemon juice, olive oil, garlic, mustard, tomato sauce, and warm spices before being grilled with colorful peppers and onions.

• Juicy and flavorful: Chicken thighs and a yogurt-based marinade help keep the chicken tender and juicy while adding plenty of flavor.
• Packed with Middle Eastern flavor: Lemon, garlic, tomato sauce, mustard, and warm spices give the chicken a delicious tangy and savory flavor.
• Colorful grilled vegetables: Bell peppers and onions cook alongside the chicken, adding sweetness, freshness, and lightly charred edges to every skewer.
• Easy to prepare: Once the chicken is marinated, simply thread it onto skewers with the vegetables and grill until cooked through.
• Grill or oven friendly: You can cook these kebabs on an outdoor grill or use your oven when grilling isn’t an option.

Simple Ingredients for Middle Eastern Chicken Kebabs

You only need a handful of fresh ingredients, pantry staples, and warm spices to make these Middle Eastern Chicken Kebabs. The yogurt-based marinade adds flavor and helps keep the chicken thighs tender, while colorful peppers and onions make the skewers especially good on the grill.

• Boneless, skinless chicken thighs: I prefer chicken thighs because they stay juicy on the grill and work especially well with this marinade. Chicken breast can also be used, but it cooks more quickly and needs extra attention to avoid drying out.
• Plain yogurt: Yogurt gives the marinade a creamy texture and helps tenderize the chicken while adding a mild tangy flavor.
• Extra virgin olive oil: Olive oil helps carry the flavors of the spices throughout the marinade and adds richness to the chicken.
• Fresh lemon juice: Lemon adds brightness and balances the richness of the yogurt and olive oil. Freshly squeezed lemon juice gives the marinade the best flavor.
• Tomato sauce: Tomato sauce adds savory flavor and gives the chicken its warm color as it grills.
• Yellow mustard: A small amount of yellow mustard adds a subtle tanginess that complements the lemon, yogurt, and spices.
• Spices and seasonings: Garlic powder, onion powder, paprika, salt, black pepper, dried thyme, oregano, and Middle Eastern chicken spices give the marinade its warm, savory flavor. If you don’t have a Middle Eastern chicken spice blend, you can use a combination of coriander, ginger, cardamom, and cloves.
• Bell peppers and onions: I like using a mix of red, green, and orange or yellow bell peppers with white onion. They add color, sweetness, and lightly charred flavor to the skewers.

How to Make Middle Eastern Chicken Kebabs Step by Step

Tips for Juicy Middle Eastern Chicken Kebabs

After making these Middle Eastern Chicken Kebabs many times, I’ve found that a few simple details make a big difference in keeping the chicken juicy and evenly cooked.

• Marinate for at least 4 hours: Give the chicken enough time to absorb the yogurt, lemon, garlic, and spices. Overnight marinating works well when you want to prepare the chicken ahead.
• Use chicken thighs: Boneless, skinless chicken thighs are my preference because they stay juicy on the grill. Chicken breast can also work, but it cooks more quickly and needs closer attention.
• Cut everything evenly: Cut the chicken, peppers, and onions into similar-sized pieces so everything cooks at roughly the same rate.
• Don’t overcrowd the skewers: Leave a little space between the chicken and vegetables. This allows the heat to circulate and helps the edges brown without steaming the ingredients.
• Use medium-high heat: A properly heated grill gives the chicken a nice char while allowing the center to cook through without burning the outside.
• Check the internal temperature: Use a digital thermometer and cook the chicken until the thickest pieces reach 165°F (74°C).
• Let the kebabs rest: After grilling, let the chicken rest for about 5 minutes before serving. This gives you a juicier bite.

What to Serve with Middle Eastern Chicken Kebabs

Back home in Egypt, I love serving these Middle Eastern Chicken Kebabs with a few simple sides that balance the smoky, savory chicken. Warm bread, fluffy rice, fresh salad, and creamy tahini all work especially well.

• Egyptian Rice with Vermicelli: Fluffy rice is a classic pairing for grilled chicken and makes the meal more filling. Try my Egyptian Rice with Vermicelli for an easy side.
• Warm Pita Bread: Soft homemade pita bread is perfect for wrapping the chicken with vegetables and tahini.
• Mediterranean Cucumber Tomato Salad: A fresh cucumber tomato salad adds a bright, refreshing contrast to the warm grilled chicken.
• Tahini Sauce: A drizzle of creamy tahini adds richness and pairs especially well with the lemon, garlic, and spices in the chicken marinade.
• Egyptian Rice Pudding: If you’re serving the kebabs for a larger family meal, finish with a chilled bowl of Egyptian Rice Pudding (Roz Bel Laban) for dessert.

How to Store and Reheat Middle Eastern Chicken Kebabs

Have leftover Middle Eastern Chicken Kebabs? They store well and are easy to reheat for another meal. For the best texture, store the chicken and vegetables separately from the skewers and add fresh sides when serving.

• Refrigeration: Remove the chicken and vegetables from the skewers and transfer them to an airtight container. Refrigerate promptly and use within 4 days.
• Freezing: For longer storage, place the cooled chicken and vegetables in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven Reheating: Preheat the oven to 350°F (175°C). Place the chicken and vegetables in a baking dish, add a small splash of water, and cover loosely with foil. Heat until warmed through, about 10–15 minutes.
• Microwave Reheating: Place a serving in a microwave-safe bowl and cover loosely with a damp paper towel. Heat in short intervals, stirring once, until warmed through.

Frequently Asked Questions (FAQs)

If you’re making Middle Eastern Chicken Kebabs for the first time, these answers cover some of the most common questions about the marinade, cooking methods, and choice of chicken.

Ready to bring these Middle Eastern Chicken Kebabs to your table? The printable recipe card below has the exact measurements and cooking instructions you need to make these juicy, flavorful skewers at home.

Easy Mediterranean Dishes

Middle Eastern Chicken Kebabs (Shish Tawook)

5 from 3 votes

These juicy Middle Eastern Chicken Kebabs (Shish Tawook) are made with tender chicken thighs marinated in yogurt, lemon juice, olive oil, tomato sauce, mustard, garlic, and warm spices. Threaded with colorful bell peppers and onions, the chicken is grilled until lightly charred and served with warm pita, rice, or your favorite Mediterranean sides.

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 Notes

Ingredients

  

For the Chicken Marinade

• 2 pounds Boneless, skinless chicken thighs (cut into bite-sized cubes)
• 1/4 cup Plain yogurt
• 1/4 cup Olive oil
• 1/4 cup Fresh lemon juice
• 4 tablespoons Tomato sauce
• 3 tablespoons Yellow mustard
• 1 tablespoon Paprika
• 1 tablespoon Middle Eastern chicken spice blend
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black pepper (or to taste)
• 1/2 teaspoon Dried thyme (optional)
• 1/2 teaspoon Dried oregano (optional)

For the Skewers

• 1 large Red bell pepper (sliced into cubes)
• 1 large Green bell pepper (sliced into cubes)
• 1 large Orange bell pepper (or yellow bell pepper, sliced into cubes)
• 1 medium White onion (cut into wedges)

Method

 

1. Whisk the Marinade and Coat the Chicken: In a large bowl, whisk together the plain yogurt, olive oil, lemon juice, tomato sauce, yellow mustard, salt, black pepper, onion powder, garlic powder, paprika, Middle Eastern chicken spice blend, thyme, and oregano. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 4 hours, or overnight.
2. Soak the Wooden Skewers and Thread the Chicken: If using wooden skewers, soak them in cold water for 30 minutes before assembling the kebabs. Thread the marinated chicken onto the skewers, alternating with the onion wedges and bell pepper pieces.
3. Grill the Chicken Kebabs: Preheat your outdoor grill or indoor grill pan to medium-high heat, about 400°F–425°F (204°C–218°C), and lightly oil the grates. Grill the skewers for about 10–15 minutes, turning every 3–4 minutes, until the chicken is browned and the thickest pieces reach 165°F (74°C).
4. Rest and Serve: Remove the kebabs from the grill and let them rest for about 5 minutes. Serve warm with rice, pita bread, fresh salad, and tahini sauce.

Video

Notes

MIDDLE EASTERN CHICKEN KEBABS NOTES & TROUBLESHOOTING

• Oven-Baking Option: If you don’t want to grill, arrange the skewers on a foil-lined baking sheet and bake at 425°F (220°C) for about 18–22 minutes, turning halfway through. For more browning, broil for the final 2–3 minutes, watching closely.
• Prevent the Chicken from Burning: The yogurt and tomato-based marinade can brown quickly over high heat. Keep the grill at medium-high heat (400°F–425°F) and turn the skewers every 3–4 minutes for even cooking.
• Soak Wooden Skewers: Soak wooden or bamboo skewers in cold water for at least 30 minutes before grilling to help prevent them from burning.
• Keep the Chicken Juicy: Boneless, skinless chicken thighs are my preferred choice because they stay juicier than chicken breast. Regardless of the cut, use a digital thermometer and cook the chicken to 165°F (74°C). Let the kebabs rest for about 5 minutes before serving.

If you make these Middle Eastern Chicken Kebabs at home, I’d love to hear how they turned out! Leave a comment and star rating and let me know how you served yours—with vermicelli rice, warm pita, fresh salad, or your favorite toppings.

I hope this recipe makes your next family dinner or summer cookout a little easier and brings some of the flavors I grew up with in Egypt to your table. If you enjoyed the recipe, share it with someone who loves flavorful homemade chicken kebabs!

⭐ Loved this recipe? Please leave a 5-star rating in the recipe card and share your experience!

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