Shish Tawook Marinated in Middle Eastern Infused Olive Oil Blend

Skewers of tender chicken, tangy lemon, garlic, onion, paprika, and warm cumin come together in a marinade that turns simple grilling into something deeply flavorful. The Middle Eastern Infused Olive Oil Blend carries the savory herb-and-spice notes through every bite, giving this shish tawook the kind of bold, charred finish that feels right at home for a weeknight dinner or a relaxed cookout with friends.

Garden Infuzions

Shish Tawook Marinated in Middle Eastern Infused Olive Oil Blend

Juicy chicken gets a fragrant soak in garlic, lemon, paprika, cumin, and Garden Infuzions Middle Eastern Infused Olive Oil Blend, then grills up smoky, bright, and perfect for a mezze-style meal.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 people

Course: Dinner, Lunch

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds boneless skinless chicken breasts cut into 1 1/2-inch pieces
• 1/4 cup Middle Eastern Infused Olive Oil Blend
• 1/4 cup plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons fresh parsley chopped
• 8 wooden or metal skewers
• 1 tablespoon olive oil for the grill grates or pan

Equipment

• 1 Large mixing bowl For marinating the chicken
• 1 whisk For blending the marinade
• 1 set Measuring cups For the oil, yogurt, and lemon juice
• 1 set Measuring spoons For spices and salt
• 8 Skewers Wooden or metal
• 1 Grill or grill pan Medium-high heat
• 1 Tongs For turning the skewers

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. In a large bowl, whisk together the Middle Eastern Infused Olive Oil Blend, Greek yogurt, lemon juice, garlic, salt, cumin, paprika, coriander, black pepper, cinnamon, and parsley.
3. Add the chicken pieces and toss until every piece is coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.
4. Thread the chicken onto skewers, packing the pieces snugly but not tightly.
5. Preheat a grill or grill pan over medium-high heat and brush the grates or pan lightly with olive oil.
6. Cook the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken is browned on the outside and cooked through.
7. Transfer to a platter and rest for 3 minutes before serving.
8. Finish with extra lemon wedges and chopped parsley if you like.

Notes

Marinating time gives the flavor room to settle into the chicken, but even a short soak still works well. Keep the grill hot enough to brown the chicken without drying it out. If you want a fuller platter, add onion wedges or bell pepper pieces to the skewers.

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Recipe Tips

Cut the chicken into even pieces so it marinates and grills at the same pace. Give the skewers enough space on the grill so the edges brown instead of steaming. If you want extra color, let the chicken sit on the hot grates for a minute before turning.

Serving Suggestions

Serve with warm pita, cucumber-tomato salad, rice, hummus, or a simple chopped herb salad. A squeeze of lemon over the finished skewers wakes up the whole plate.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or a low oven so the meat stays juicy.

Variations

Thread the chicken with bell peppers and red onion for a more colorful skewer. You can also turn the same marinade into a roasted chicken tray bake or use it for boneless thighs instead of breast meat.

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