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Shish Tawook

  • Chicken
Time45 Minutes Time4 TimeMiddle East
Shish Tawook

Need a feel good flavour hit? This Shish Tawook is your friend. Succulent skewered chicken sits on a bed of fragrant rice, served with a punchy garlic yoghurt sauce and warm flatbreads, all dialled up with our Middle Eastern Shawarma seasoning. We like to marinate the meat overnight to max out the flavours. Take it from us, the prep is worth it.

ingredients

For the Shish Tawook:

  • 500g chicken breast or thigh, cut into bite-sized cubes
  • 3 tbsp Shawarma seasoning
  • 3 tbsp Greek yogurt
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • 3 cloves crushed garlic
  • Wooden skewers (soaked in water for 30 minutes before cooking)

For the Rice:

  • 2 cups basmati rice
  • 1 tbsp butter or ghee
  • 1 onion, finely chopped
  • 2 cloves crushed garlic
  • 1 tbsp Shawarma seasoning
  • 3 cups chicken stock

For the Garlic Yoghurt:

  • 1 cup Greek yogurt
  • 1 crushed garlic clove
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • Shawarma seasoning

To serve:

  • Store-bought or homemade flatbreads, warmed

Buy the items

Shawarma Rub
Shawarma Seasoning
210g £8.99
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Directions

  1. In a large bowl, mix together the yogurt, olive oil, lemon juice, garlic, and Shawarma seasoning. Add the chicken to the marinade, stirring to coat. Cover and place in the fridge overnight.
  2. When you’re ready to cook, place the rice in a sieve and rinse with cold water until the water runs clear.
  3. Heat the butter in a pan over a medium heat and tip in the onion. Fry until softened, then add the garlic and cook until fragrant.
  4. Add the rinsed rice and stir for 1-2 minutes to toast the grains. Tip in the Shawarma seasoning and stir to mix in the flavour.
  5. Pour in the chicken stock, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed (adding more stock if you need).
  6. Thread the marinated chicken onto the soaked skewers and fry in a hot pan for 4-6 minutes per side, until the chicken is cooked through and slightly charred.
  7. In a bowl mix together all of the ingredients for the yoghurt sauce, topping with a scattering of Shawarma seasoning. Dry fry the flatbreads to warm them up.
  8. Serve the Shish Tawook on top of the rice, garnish with coriander and serve with the flatbreads and yoghurt on the side.

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