Shish Tawook

When grilling, you’ll want to plan ahead. Meats are best when marinated for a few hours, so get started early! 

Prep Time

240 minutes

Cook Time

20 minutes


6 Servings


1 cup yogurt, Greek (nonfat)
1⁄2 cup lemon juice
1⁄4 cup garlic (chopped fresh (about 12 cloves))
1⁄3 cup olive oil
1⁄4 cup apple cider vinegar
2 tablespoons tomato paste
1⁄2 teaspoon ginger, ground
1⁄4 cup mint, fresh (chopped)
1 teaspoon paprika
1⁄2 teaspoon cayenne pepper
2 pounds chicken breast (boneless & skinless, cut into 2-inch cubes)
1 bell pepper, red
1 bell pepper, green
1 eggplant
8 ounces mushrooms (whole, rinsed and halved)


In a medium-sized bowl, mix together the yogurt, lemon juice, garlic, olive oil, vinegar, tomato paste and spices. Add the cubed chicken to the marinade and refrigerate for at least 4 hours or overnight.

Heat the grill to 375 degrees F.

Seed peppers and cut into approximately 2-inch squares. Slice the eggplant crosswise into ¼-inch thick slices. When the grill or oven is hot, remove chicken from the marinade and place on skewers, alternating with the cubed peppers, eggplant slices and mushrooms.

Place kabobs on grill, and cook, covered with grill lid, for 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Let stand 5 minutes before serving.


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