Middle Eastern Shish Tawook

1. In your blender or food processor, purée the tomatoes, onion, garlic, lemon, vinegar, salt, pepper and spices. Blend until smooth.
2. Toss the chicken in the marinade and let sit in the fridge for at least four hours, preferably overnight.
3. Thread alternating pieces of onion, pepper and chicken onto your skewers. If you like more onion do more onion, if you like more meat, do more meat. If you like other vegetables go ahead and use those.
4. Heat an oven-safe skillet on high and add your cooking fat. I used a cast-iron skillet that I heated in the oven on highest heat before doing this.
5. Sear your chicken skewers on all sides until brown. Check for doneness. If they’re still not cooked to your liking, cover with foil and toss in a warm oven (about 160C or 325F) for ten minutes.
6. Serve with chopped parsley and lemon slices.

prep time:
cook time:2 min
ready in:
I write, edit, eat, cook, lift, sweat and paleo. All in Egypt. While my husband snaps the photos and generally tries to stay out of the way of the carnage that is my cooking and sassing.
View this chef’s website
  • Two ripe medium tomatoes, quartered
  • One medium onion, quartered
  • 2 large cloves of garlic
  • Juice of one lemon
  • 2 tbs light vinegar of choice
  • 1/2 tsp salt
  • 1 tsp fresh cracked black pepper
  • 1 tsp dried thyme
  • 1/2 tsp sweet paprika
  • 1/4 tsp dried mint, 1/4 tsp cumin, A pinch of cinnamon, 500g or 1/2 a pound of boneless chicken thighs, cut into bite-size pieces, 1 small bell pepper, cut into bite-size pieces, 1 small onion, cut into bite-size pieces, 1/2 tbs of olive oil, coconut oil, or ghee, Chopped parsley, for garnish